This sabzi is a vibrant medley of fresh vegetables that captures the essence of Indian flavors. The sweet crunch of carrots and the pop of green peas are bathed in a rich, aromatic blend of spices, creating a simple yet satisfying dish.

Sautéed to perfection, this sabzi is a testament to the harmony of cumin and mustard seeds, infusing every bite with warmth and depth. The subtle heat from turmeric and red chili powder elevates the dish, while the tomatoes contribute a luscious gravy that coats each vegetable with a burst of taste.

Garnished with fresh coriander, our Green Peas and Carrot Sabzi invites you to experience the joy of uncomplicated, wholesome cooking. Pair it with your favorite Indian bread or rice for a complete and flavorful meal that celebrates the beauty of simplicity in every delicious bite.

Ingredients:

• 1 cup green peas, fresh or frozen

• 2 cups carrots, peeled and diced

• 1 onion, finely chopped

• 2 tomatoes, finely chopped

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• 1 teaspoon coriander powder

• Salt to taste

• 2 tablespoons cooking oil

• Fresh coriander for garnish

Instructions:

1. Sauté Aromatics:

   • Heat oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.

   • Add chopped onions and sauté until they become translucent.

2. Add Vegetables:

   • Add diced carrots and green peas to the pan. Stir well to coat them with the aromatic spices.

3. Spices:

   • Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix thoroughly.

4. Incorporate Tomatoes:

   • Add chopped tomatoes to the pan. Cook until they soften and blend into a thick, flavorful gravy.

5. Cover and Cook:

   • Cover the pan and let the sabzi cook on medium heat until the vegetables are tender but still retain their crunch.

6. Garnish and Serve:

   • Garnish with fresh coriander and serve the Green Peas and Carrot Sabzi hot, complementing any Indian bread and daal.