THE CINNAMON-SCENTED ROOTS

(Our Play on Gajar Matar / Carrot & Pea Sabzi)

THE CINNAMON-SCENTED ROOTS

Ingredients: 300g Carrots (diced), 150g Peas, 1 tsp Turmeric, 1 tsp Cumin seeds, 1 tsp Cinnamon powder, 1 small onion (diced), 1 tbsp Ginger (grated)...

Ingredients

  • 300g Carrots (diced)
  • 150g Peas
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Cinnamon powder
  • 1 small onion (diced)
  • 1 tbsp Ginger (grated)

Cooking Method

  1. The Architect Sauté onions in 2 tbsp oil until golden brown.
  2. The Bloom Add ginger and spices with a tiny 20ml splash of water to form a yellow glaze.
  3. The Marriage Add carrots and peas; cover and simmer for 10 minutes until tender but not mushy.
  4. The Final Flourish Finish with a squeeze of lemon and fresh coriander.

Cuisine: Indian

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