45 minutes
A vibrant and fragrant combination of gingered carrots and peas with the fresh zing of cilantro.
Fresh Ginger, peeled and coarsely chopped
0 oz
Young Slim Carrots, peeled and sliced into ⅛-inch rounds
0 lb
tablespoons
Whole Black Mustard Seeds
teaspoons
Whole Fenugreek Seeds
each
Turmeric Powder
teaspoons
Chinese Parsley (Cilantro), coarsely chopped
cups
Fresh Hot Green Chili, finely sliced
each
teaspoons
Peas, shelled
0 lb
teaspoons
teaspoons
teaspoons
teaspoons
1. Prepare Ginger Paste
Blend the peeled and coarsely chopped ginger with 3 tablespoons of water to create a smooth paste; this will take about a minute.
2. Slice Carrots
Peel and slice the young carrots into ⅛-inch rounds. Set them aside for later.
3. Heat Oil and Spices
Heat 6 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add ¼ teaspoon of whole black mustard seeds and 5 whole fenugreek seeds. Within 10-20 seconds, you’ll notice the mustard seeds starting to pop, releasing their aromatic oils.
4. Add Ginger Paste and Turmeric
Add the ginger paste and ¼ teaspoon of ground turmeric to the skillet. Stir the mixture frequently for about 2 minutes, being careful to keep your face averted from the hot oil.
5. Add Cilantro and Chili
Stir in the coarsely chopped cilantro and the finely sliced fresh hot green chili (or ¼ teaspoon of cayenne pepper if you prefer). Cook this mixture for another 2 minutes, stirring frequently to ensure even distribution of flavors.
6. Add Carrots and Peas
Add the sliced carrots and shelled peas to the skillet. Cook for about 5 minutes, stirring frequently to coat the vegetables evenly with the aromatic mixture.
7. Add Spices and Water
Incorporate 1 teaspoon each of ground coriander, ground cumin, and garam masala, along with 1 teaspoon of salt. Pour in 3 tablespoons of warm water to help meld the spices with the vegetables.
8. Cook and Serve
Cover the skillet, lower the heat, and let the medley cook gently for 30 minutes. Stir the vegetables gently every 10 minutes to ensure they cook evenly and absorb all the flavors. To serve, carefully lift the medley out of the skillet and place it on a serving dish.
Turn the medley into a hearty salad or pilaf by adding cooked quinoa, rice, farro, or lentils. Adjust the seasoning to complement the grains or legumes.
Introduce a protein to transform the side dish into a more robust main course. For instance, add cooked chicken, shrimp, tofu, or chickpeas. Sauté the protein with the aromatics before adding the vegetables.
Add cumin seeds, turmeric, and finish with a dollop of yogurt. Replace cilantro with fresh curry leaves.
Incorporate soy sauce or tamari, a splash of rice vinegar, and finish with sesame oil and seeds. Swap cilantro for Thai basil or mint.
Use the same aromatic base and substitute the carrots and peas with other vegetables. For example, try bell peppers and green beans or zucchini and corn. The key is to pair vegetables with similar cooking times or to adjust the cooking time accordingly.
Opt for fresh, organic carrots and peas if possible. The quality of your vegetables will be the foundation of this dish. If using frozen peas, ensure they are thawed and drained well to avoid adding excess moisture.
Always taste your dish as you cook and adjust the seasoning with salt and pepper. A squeeze of fresh lemon juice or a dash of white wine vinegar can brighten the dish.
Use fresh ginger and grate it finely to infuse the dish with vibrant flavor. The best way to peel ginger is by using the edge of a teaspoon.
Add the cilantro at the end to ensure its freshness and vibrant color remain intact. Include some of the tender stems for an extra kick.
When prepping your carrots, cut them uniformly. This ensures even cooking and a consistent texture in every bite.
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