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Carrots, Peas and Potatoes w/Cumin




Source of Recipe


M. Jaffrey


List of Ingredients




2 large carrots, peeled and diced
2 small potatoes, parboiled, peeled and diced
2 medium onions, diced
1 scallion, chopped
3 tablespoons vegetable oil
1 1/2 teaspoons whole cumin seeds
2 dried red chilies
1 1/2 cups frozen peas
1 teaspoon salt
1 teaspoon sugar


Recipe



To parboil the postatoes, place them in a large pot of boiling salted water and cook for 7-10 minutes. They should be cooked through but not too soft. Cool them before peeling and dicing.

Heat oil in a large saucepan over medium heat. When the oil is hot, add the cumin seeds and let them sizzle for 3-4 seconds. Add the chilies and stir for another 3-4 seconds. Add chopped onion. Cook, stirring, for 5 minutes or until onion is translucent. Add carrots and peas. Stir for a minute, cover, reduce heat to low, and cook for 5 minutes or until vegetables are tender. Remove cover, increase heat slightly and add potatoes, salt, and sugar. Stir and cook another 2-3 minutes. Add scallion and stir and cook for another 30 seconds. Remove whole chilies before serving.


NOTES:
If you should choose to use fresh peas, they will also need to be cooked prior to being used in this dish. Obviously you can adjust the hotness of the dish to your liking by adding or removeing dried chilies. I used the small red Asian chilies you find in Thai or Szechaun dishes.