Carrot green peas sabji is a simple, healthy, and delicious North Indian-style vegetable curry that is a perfect side dish for roti, paratha, or rice. It is easy to prepare, transport, and enjoy at work or school. This version ensures the dish stays fresh and appetizing even after a few hours.
Ingredients
2 cups carrots, diced
1 cup green peas (fresh or frozen)
2 tbsp oil
1 tsp cumin seeds
1 medium-sized onion, finely chopped
1 tsp ginger-garlic paste
2 tomatoes, finely chopped
1-2 green chillies, slit (optional)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Instructions
Wash and dice the carrots
If using fresh green peas, shell them
If using frozen peas, rinse them under cold water.
Heat the oil in a pan over medium heat
Once hot, add the cumin seeds and let them splutter
Add the finely chopped onions to the pan and sauté until they turn golden brown
Add the ginger-garlic paste and slit green chilies (if using)
Sauté for another minute until the raw smell disappears
Add the finely chopped tomatoes to the pan
Cook until the tomatoes turn soft and the oil starts to separate from the masala
Add the turmeric powder, cumin powder, and coriander powder
Mix well and cook for a minute
Add the diced carrots and green peas
Mix well to coat the vegetables with the masala
Add salt to taste and a little water (about 1/4 cup) to help the vegetables cook
Cover the pan with a lid and let it cook on low-medium heat for about 10-15 minutes or until the carrots and peas are tender
Stir occasionally to prevent sticking and ensure even cooking
Once the vegetables are cooked, add the garam masala and mix well
Cook for another 2-3 minutes
Garnish with freshly chopped coriander leaves
Let the sabji cool slightly before packing it into the tiffin box to avoid condensation, which can make the dish soggy.