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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato carrots peas Aloo Recipe

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This recipe for Potato carrots peas Aloo is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 cup Potatoes cubed
▢ 4.5 cups Carrots cut into small pieces
▢ 1 cup Green Peas fresh or frozen
▢ 2.5 tablespoon Oil
▢ 1 teaspoon Cumin seeds (Jeera)
▢ 1 Green Chili Pepper chopped, optional
▢ 2 teaspoon Garlic minced
▢ ¼ teaspoon Ground Turmeric (Haldi powder)
▢ ½ teaspoon Red Chili powder (Mirchi powder) adjust to taste
▢ 1 teaspoon Salt adjust to taste
▢ 3 tablespoon Water
▢ 1 teaspoon Pomegranate powder (Anardana) or Dry Mango Powder (Amchur
Directions:
Directions:
Peel and cut the potatoes and carrots.
Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.
Add the cubed potato and stir well. If using fresh green peas, add them now.
Add carrots, water and stir them in.
Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.
Check that the veggies are cook by pressing with a ladle.
Add pomegranate powder and mix welll. Check seasoning and adjust if needed
Garnish with cilantro and enjoy with roti or paratha.

 

 

 

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