Sookhi Gajar Matar

Heat the cooking oil in a wide pan over medium heat. Add the cumin seeds and allow them to crackle.

Add the finely chopped onions and sauté until they turn translucent and slightly pink.

Stir in the ginger garlic paste and slit green chillies. Sauté for a few seconds until the raw aroma vanishes.

Add the chopped tomatoes along with turmeric powder, red chilli powder, coriander powder, and salt. Cook until the tomatoes soften slightly.

Toss the diced carrots and green peas into the masala. Mix well so that the spices coat the vegetables evenly.

Cover the pan with a tight lid and cook on low heat for 10-12 minutes. Stir occasionally. The moisture from the vegetables is enough to cook them, keeping the sabzi dry.

10–12 min

Once the carrots are tender but retain a slight bite, remove the lid. Sprinkle garam masala and stir-fry on medium-high heat for a minute to evaporate any remaining moisture.

Turn off the heat, garnish with fresh coriander, and serve.