INGREDIENTS:

  • 2 cups chopped potatoes
  • 2 cups chopped carrots
  • 1 cup frozen or fresh peas
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 green chilli, finely chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 1 teaspoon amchoor powder
  • Salt to taste
  • 4 to 5 tablespoons oil (or as desired)
  • Curry leaves
  • Garnish with chopped coriander, lemon wedges and green chillies

METHOD:

Heat oil, add cumin, curry leaves, mustard seeds, turmeric, onions, fry for a few minutes and toss in the vegetables. Cover and cook for 15 to 20 minutes on medium heat, stirring and spraying with water, periodically, once vegetables are tender, add all the masalas, cook for a few minutes, garnish and serve.

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