Ingredients:

• 2 – large Carrots or about 12-15 baby Carrots, cut into small pieces
• 1 cup – Green peas (you can use frozen too)
• 1 – medium onion, diced
• 2 tsp – Rajasthani Garam Masala
• 1/2 to 1 tsp – paprika or other Red Chilli powder
• 1/2 tsp – Turmeric
• 1 tbsp – canola or other vegetable oil
• 1/4 cup – Coconut Milk
• Chopped dill or coriander for garnish
• For Rajasthani garam masala:
• 1 tbsp – Cumin seeds
• 1 tsp – Coriander seeds
• 1 tsp – Fennel seeds
• 1 tsp – ajwain seeds (carom seeds)
• 1 – black Cardamom pod

Method:

1. Heat the oil in a skillet.
2. Add the onion and saute over medium heat for about 5 minutes until it softens but doesn’t brown.
3. Add the carrots and cook, stirring occasionally, until they are quite tender. Now add the peas and stir well to mix.
4. When the peas are cooked, which will be pretty soon if you use frozen, thawed peas, add the powdered spices. Stir well to combine. Add the salt.
5. If using coconut milk, add it and turn off heat. Garnish with dill or coriander leaves, if desired.
6. For Rajasthani garam masala:
7. Roast the spices on a dry skillet over medium heat for about five minutes or until the spices turn a few shades darker and fragrant.
8. Grind to a powder in a spice grinder and store in an air-tight container.

Recipe courtesy of Vaishaly