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Carrot Peas Curry

Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml
INGREDIENTS
1 cup frozen green peas
250g carrot, peeled, sliced & blanched
2 tbsp cooking oil
1/4 tsp asafoetida, if available
1 tsp cumin seeds
½ tsp of turmeric powder
½ cup diced tomatoes (1 medium-sized)
salt to taste
water, as required
1/4 tsp garam masala powder

OPTIONAL INGREDIENTS
1/4 tsp red chili powder

WHAT TO DO BEFORE THE CLASS BEGINS
1. Peel the carrot, slice it then blanch & set it aside
2. Chop the tomato
3. Keep all the other ingredients ready as per the above list
KITCHEN EQUIPMENT/TOOLS
1 x large saucepan/wok
1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S
1. Cooking pot: a frypan/saucepan. It should be a minimum of 4 inches deep
2. Neutral oil: any one of the below-cooking oil can be used for this recipe (mustard, peanut, sunflower, canola, vegetable)
3. Spices: ground spices can be used instead of seeds

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