This is a delicious and very healthy vegan recipe that is a popular winter sabzi in India. Enjoy this with some dal and roti.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back I am back from India uh thank you so much for following My Kind of India trip on YouTube Um yeah it it's you know it's not I'm Trying to make a travel Vlogs or Anything like that but because I'm there I think oh my God I would love to kind Of share little glimpses of uh the India I know with you guys so thank you for That and I'm buzzing and I'm recharged To share lots of new recipes with you Guys so I hope you're as excited as I am Okay so the first recipe I've chosen is Um gajar matar now gajar is carrots Butter is peas and I had this right now In India because carrots are just about Going out of season as we get into Spring in India and the carrots in India Are slightly darker red they taste very Different to the carrots we get here but The sabji can still be delicious Whatever the carrot is Um so yeah and I'm going to be using Frozen peas because peas are not really In season right now but Frozen these are Available throughout the year and this Is a vegan recipe but I'm gonna use a Bit of ghee in it but I'm calling it Vegan because you can just use any oil Of your choice like sunflower seed oil And keep it vegan so let's get cooking Before that don't forget to subscribe Hit the Bell button and let's get on
Foreign Now to start with I'm using one small Red onion a little piece of Ginger and One green chili and what I'm going to do Is peel them and then Blitz it up to a Paste with a tablespoon of water So that's our mix and I'm also going to Throw in a very like a small tomato Little Tomato And So like I said I'm making it with ghee But you can use exactly the same amount Of just oil for this so I've added two Tablespoons of ghee in here And once it's hot a good teaspoon of Cumin seeds and also a good pinch of Hing which is asafoetida And once that is kind of sizzling away We added tomato onion mix Now I'm going to give this a good five Minutes to cook So while that is cooking I'm just gonna Peel and chop up four carrots So I'm gonna try and chop these into Kind of uh just little squares Little Cube sorry The idea is to kind of Cook Out the raw Onions and the tomatoes and then it Becomes like this So in goes a splash of water first so Two to three tablespoon That's it Now give it a minute
Now I can add the spices so half a Teaspoon turmeric A bit of chili powder A teaspoon of ground coriander Teaspoon of garam masala To mix A teaspoon of roasted crushed cumin Seeds which I've done at home so you can See if bit of pieces as well as powder And now I'm gonna add the carrots So this shouldn't really burn and dry Out and now I'm going to add a bit more Water so another two to three teaspoons Tablespoons are in To help it cook Foreign And let this cook for 10 minutes Until it's soft Another reason for choosing this recipe Was obviously I ate in India but Um it is a very winter vegetable winter Sabji in India and Curd I'm telling you it has a it has Just started raining this morning and It's freezing cold so this seems quite Appropriate to be cooking right now now I'm using frozen peas which is why I'm Not going to add them right now with the Carrots because if they already cooked So if I add them now they'll become Totally mushy and just not taste very Nice so I'm going to let the carrot cook Before I add the peas but if you're Using fresh peas then best to add it
Right now with the carrots because it Takes a little bit of time to cook my Timer has just gone off See Oh nice Oh lovely Look at that Now it might not be ready so it's best To check And not take it off the heat before it's Too early Oh yeah I think it needs another I would give it Another five five to six minutes at Least That is looking much better and now I'm Gonna add uh 200 grams of frozen peas Just right at the end So it won't lose its color as well and They're already cooked so And now I'm just gonna give this last Five minutes and this time I won't put a Lid on this just let it cook Um without the lid so Five minutes And now to finish I'm gonna add three Quarter teaspoons of salt And because the English carrots are not Going to be sweet I'm just adding a Teaspoon of brown sugar you can skip This but it's just gonna bring out the Flavor really well Foreign It smells incredible
And I cannot wait to taste it this Should be enough for four people you can Serve it with piping hot chapatis or Some parathas would be magical with this Right going in Obviously piping hot Mmm Until good Oh this is brilliant The carrots are cooked to Perfection Because They are cooked but they're not mushy They've got like this tiny little bite And the peas are all still green but Cooked Um I cannot wait to make some chapatis I really hope this is a good recipe to Start Um March now and um yeah hope you're Gonna enjoy it don't forget to subscribe See you back next week bye for now Oh
