This humble no-onion no-garlic dish is a North Indian staple, especially during winter months. Quick and easy to make with everyday pantry ingredients, it's wonderfully delicious and packed with nutrients. Takes under 20 minutes in an Instant Pot. Vegan and gluten-free!!
The classic and delightful combination of potato, carrots, and peas is pure magic. Potato is such a versatile vegetable that goes with practically anything and everything. One thing that even kids will eat without any fuss. The natural sweetness of carrots is balanced by peas and potatoes. It's mildly spiced and can be enjoyed with dal tadka, roti, paratha, or rice.
Perfect for the days when in the mood for something simple, light, and quick!!!
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 1 large potato, cubed small
- 6 medium carrots, diced
- ½ cup frozen peas, rinsed and thawed
- 1 tomato, chopped
- 1-inch ginger, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon dry mango powder or amchur
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi or dried fenugreek leaves, crushed
- 1 tablespoon lime juice (optional)
- 2 tablespoon fresh cilantro or coriander, finely chopped
- 2-3 tablespoon water
- 2 tablespoon olive oil or any cooking oil
- salt to taste
Instructions
Instant Pot
- Press the SAUTE button on Instant Pot.
- Once it's hot, add oil.
- Stir in cumin seeds, ginger, and chilies. Let the seeds crackle for about 30 seconds.
- Add potatoes, saute for about 3-4 minutes, or till they start turning slightly brown on the edges.
- Now, add tomatoes. Saute for a minute.
- Then add carrots and peas, mix well.
- Mix in all the spices - chili powder, coriander powder, turmeric, amchur, and salt.
- Deglaze the pot by scraping the bottom and making sure there are no bits and pieces stuck there. Splash about 2-3 tablespoon water. Give it a good stir.
- Cancel the SAUTE mode. Close the lid with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 2 minutes.
- Once the time is up and IP beeps, immediately release the pressure. Open the lid.
- Sprinkle kasuri methi, lime juice (if adding), and garam masala. Give it a good stir.
- Cover with lid for 5-10 minutes.
- Transfer to a serving bowl and garnish with cilantro.
- Serve hot with roti or paratha. Enjoy!!!
Stovetop Instructions
- Follow the same instructions to Step 7 for your traditional Pressure cooker.
- Add ¼ cup water. Close the lid and cook on medium flame till 1 whistle. Let the pressure release naturally.
- Stir in kasuri methi, lime juice, and garam masala.
- Transfer to a serving bowl and garnish with cilantro.
- Serve hot with roti or paratha. Enjoy!!!
Recipe Notes
- Top with some lemon juice for a more tangy flavor.
- Make sure the carrots and potatoes are of similar size so that they are cooked uniformly.
