Sunday, January 21, 2007

Carrot & Peas Sabji

For the vegetables, take the rest of the garlic/onion paste and fry in a wok. After approx. 4-5 minutes add about 2-3 teaspoons of tomato paste, a sprinkle (half a teaspoon) of turmeric powder and garam masala. Keep frying this mixture on a low heat, making sure it does not burn to the bottom of the wok. You can always add a few drops of water if the mixture gets too dry. The reason this mixture has to be cooked for a while (as my mum always tells me) is so all the spices, juices and aromas, open and blend together.

Add the finely chopped tomatoes and fry for another few minutes. Now, add the peas and carrots. Mix well so that the vegetables are covered in the mixture. Pour in a little bit of water and cover the wok. Simmer for approx. 10 minutes, stirring every few minutes.

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