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Peas-Carrot Subzi with Rajasthani Spices Recipe

Peas-Carrot Subzi with Rajasthani Spices is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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
  • How to Make Peas-Carrot Subzi with Rajasthani Spices:

    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.


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