Aloo Mattar Gajar- Potatoes Peas and Carrots
I think of sitting in the sun on a winter day in India when I eat this dish… carrots and peas were in season only in the winter back then. My Mom would make this vegetable dish and I can still invision the sweet carrots married with the soft mushy potatoes and creamy peas. Somehow the carrots in India are colored red unlike the orange ones we get here- and they are extra sweet and have a more ‘carrot’ flavor! I can’t remember what spices my Mom added to the dish- I do remember the taste of the vegetables really well. She would make a fresh roti, dot some ghee on it and serve the vegetables on the fresh bread- it was delicious! I forget to make this very simple concoction- there isn’t much to it especially now since almost all vegetables are available year round. I always have potatoes in the pantry and peas in the freezer. I usually have baby carrots in the fridge to pack for my daughter’s lunch everyday. I decided to add a little bit of cumin seeds and ginger- I didn’t want a lot of very dominant flavors competing with each other, especially because I decided to add a new ingredient to the dish- dill… I love using this herb- in India it is used as a vegetable- so I decided to use it in here with fresh cilantro. The dish was completely different than the one I grew up with but this one was delicious as well. It tasted more suitable for the summer months- I guess the fresh herbs gave it that effect.
This dish would be a great accompaniment with store bought naan and some lentils. It would also go really well as a side dish with fish, chicken, pork or even steak! We had it with some brown lentils and home made rotis- it was simple and delicious!!
- ½ cup onion, chopped finely
- 1 inch piece ginger, grated
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- 4 medium potatoes, cut in 1/3 inch pieces
- 1 cup frozen peas
- 3 large carrots, sliced 1/3 inch pieces
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup cilantro, chopped
- 1/4 cup dill, chopped
In a wide skillet, heat the olive oil. Add the cumin seeds. Once they begin to sizzle, add the onions and ginger. Saute on medium heat till golden brown, about 5 minutes. Add the potatoes, carrots and peas. Mix well, lower the heat and cover the skillet. Cook till the potatoes are soft to the touch, about 15 to 20 minutes. Add salt and garam masala.
