Village-style Carrots with Potatoes and Peas
A dish from the villages of the Punjab in north-western India, this is cooked up in open courtyards in the morning and then taken to the farmers in the fields at midday, along with breads, pickles and yoghurt or fresh buttermilk. In India, where the peas are much firmer, they are generally put in to cook at the same time as the carrots and potatoes. I have used frozen peas here. If you wish to use fresh peas, you could put them in with the carrots. However, if they seem very tender, put them in after the carrots and potatoes have cooked for 10 minutes.
Ingredients
- vegetable oil
- 1 onion peeled and finely chopped
- 2.5 cm 1in piece fresh ginger, peeled and cut into minute dice
- 2 medium tomatoes weighing about 300g (11oz), grated
- 1¾ –2 teaspoons salt
- ½ –1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- ¼ teaspoon ground turmeric
- 450 g 1lb carrots, peeled and cut into 1cm (½in) dice
- 450 g 1lb potatoes, peeled and cut into 1cm (½in) dice
- 165 g 5½oz frozen peas, defrosted
Instructions
- Put 3 tablespoons oil in a wide pan or a deep frying pan and set over medium–high heat.
- When hot, add the onion.
- Stir and fry for 4–5 minutes or until the onion starts to brown at the edges. Add the ginger and stir for 1 minute. Add the grated tomatoes, salt, cayenne, garam masala and turmeric.
- Stir and fry, still on medium–high heat, for 3–4 minutes or until the tomato mixture has thickened a bit.
- Now add the carrots and potatoes.
- Stir for 1 minute.
- Add 120ml (4fl oz) water and stir.
- Bring to a simmer.
- Cover, turn the heat to low and cook gently for 15–20 minutes or until the potatoes are tender.
- Add the peas, stir and cover again.
- Cook for a further 4–5 minutes or until the peas are cooked through.
- Serve hot.
