Gajar Matar. Everyday vegetables wearing a sari
Many, many years after getting the recipe for the Sweet Bean Curry from my lovely friend, I got this recipe from much the same place. His partner was making this recipe using a book I soon bought, The Food Of India. I use lots of recipes from this book, including cauliflower with mustard, Punjabi cabbage, Matar paneer, and this one.
- an onion, chopped, 5p
- a garlic clove, chopped, KTC paste, 75p/210g, 1p
- 1″ piece ginger, chopped fine, KTC paste, 75p/210g, 2p
- 2 tblsp vegetable oil, £1/litre, 3p
- 2 tsp cumin powder, Rajah 53p/100g, 2p
- 1.5 tsps turmeric, Rajah 53p/100g, 2p
- 325g carrots, diced, wonky 35p/kg, 11p
- tsp ground coriander, Rajah 53p/100g, 1p
- 250g frozen peas, £1.30/kg, 32p
- 0.5 tsp salt
- Pinch sugar
- 4 tsps amchur
- tsp garam masala, Rajah 70p/100g, 2p
- Priced at Morrisons using mySupermarket 19Oct17
- Total cost 61p, 15p a serving
- Total nutrition 592 calories, 17g protein, 28g fat, 69g carbs
- Nutrition per serving 148 calories, 4g protein, 7g fat, 17g carbs
Takes serves 4 as a main
Sauté the onion, garlic and ginger in the oil until soft. Add the cumin, coriander and turmeric and sizzle for a bit. Add the carrot and a good splash of water and cook gently until the carrot is cooked through.
Stir in the peas and add the salt and sugar. Cook for a further minute. Once cooked through, add the amchur and garam masala. Serve with brown basmati rice and fried paneer.
I love this. Such everyday vegetables transformed by a few spices. Goes with many things, can be used as a side dish or a main. Freezes really well
I used amchur as I had it in the cupboard. Amchur is a powder made from unripe mangoes and contributes a sharp fruity flavour. MySupermarket wasn’t showing any in any supermarkets, I get mine from an Asian shop. If you don’t have any, try a teaspoon or so of pomegranate molasses, a squeeze of lemon juice or a splash of vinegar. Taste it first, before adding anything, and go slowly. If you don’t have anything, it will be fine without
We had ours with some mustard chicken as well. A chicken breast cut into chunks, fried in a little oil with a generous teaspoon of grainy mustard stirred in at the end together with a good pinch of salt.
I like lots of spices, but not much heat. Add a chilli or two if you like it, or even just lots and lots of black pepper.
Many root vegetables can be subbed in, potatoes, beetroot, turnips, radish, mooli, swede. Swap edamame for peas, or broad beans, or chop in shredded Savoy cabbage, or white cabbage, or a little spinach. Or use any combination of veg you have in the fridge.