Preparation Time : 15  mins | Cooking Time : 10 Mins | Serves: 3-4
   Carrot*  2 cups (cubed)    Green peas** 1 cup    Onion 1    Red chili powder 1 tsp    Turmeric powder 1/2 tsp    Salt  as needed    Oil 3 tsp    Cumin seeds 1/4 tsp    Ginger  1/2 tsp (grated)    Roasted cumin powder 1 tsp    Amchoor Powder 1/2 tsp    Coriander leaves few  *I used 2 big Delhi red carrots. You can use normal carrots too. ** I used fresh green peas. You can use frozen peas. Method:
- Finely chop the onions.
- In a pan add the oil and add the cumin seeds and grated ginger.
- Add the onions and cook till it become translucent.
- Add cubed carrots and green peas to this.
- Add red chili powder, turmeric powder and salt.
- Mix well and add 1/4 cup of water to this and cover this for 10 minutes.
- Cook this and stir in between.
- Once the carrot and green peas become soft and the cumin powder and amchoor powder.
- You can add little garam masala if needed.
- Mix well and switch off the flame.
- Chop the coriander leaves and add to this.
- Serve hot with rice or roti.
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Method with step wise pictures:
- Finely chop the onions.
- In a pan add the oil and add the cumin seeds and grated ginger.
- Add the onions and cook till it become translucent.
- Add cubed carrots and green peas to this.
- Add red chili powder, turmeric powder and salt.
- Mix well and add 1/4 cup of water to this and cover this for 10 minutes.
- Cook this and stir in between.
- Once the carrot and green peas become soft and the cumin powder and amchoor powder.
- You can add little garam masala if needed.
- Mix well and switch off the flame.
- Chop the coriander leaves and add to this.
- Serve hot with rice or roti.
- You can add cut potatoes also along with carrot and peas.
- As both carrot and peas are slightly on the sweeter side, the red chili powder was perfect for this gajar matar subzi.
