Peas-Carrot Subzi with Rajasthani Spices

Recipe by
Total Time:
15-20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 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

  • Heat the oil in a skillet.
  • Add the onion and saute over medium heat for about 5 minutes until it softens but doesn't brown.
  • Add the carrots and cook, stirring occasionally, until they are quite tender. Now add the peas and stir well to mix.
  • 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.
  • If using coconut milk, add it and turn off heat. Garnish with dill or coriander leaves, if desired.
  • For Rajasthani garam masala:
  • 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.
  • Grind to a powder in a spice grinder and store in an air-tight container.