Carrot, potato and pea subjee!

A family favourite and one that combines the sweetness of carrot’s and peas with the staple of potato. This was normally made quite spicy and I often ate it cold rolled inside a roti… The day after if there was any left! 

Stuff you need…

Ingredients for Tholka

About 5-10 medium sized carrots depending on how carroty you like it!

3-4 medium sized potatoes

A teacup of peas fresh or frozen

Fresh coriander to your liking

Garam masala

Huldi

Salt

What you need to do…

While the Tholka is frying…

Peel the carrots and slice into discs about 1/2 cm

Peel the potatoes and dice into 2cm cubes..

Please don’t measure these.. That would be soo sad!!

Part way through the Tholka cooking add about a heaped teaspoon of turmeric.. And continue to fry… Make sure the heat is low and it doesn’t burn!! Yuk

And a teaspoon of garam masala and stir in.. Can be added earlier or later.. Frying intensifies the flavour of dry spices!

When cooked add the potatoes and stir until it is all covered in the lovely colour of turmeric!

Add the sliced carrots and peas.

Add a generous splash of water and cover on a low heat.

Remember to stir occasionally so it doesn’t stick.. However stirring too often will reduce it to a mushy pulp.. You’ll figure it out 🙂

Add salt to taste as potatoes start to cook… You will need far more than you think.. You can add it add the end and taste as you do.. If it doesn’t taste “right” it’s probably due to insufficient salt..

When it’s cooked..

Make sure the larger chunks are cooked, soft! Chop the coriander and stir..

Eat…

Serve with roti, paratha, pitta, naan or rice…

Fresh plain yoghurt on the side is lush!

ENJOY!