Aloo Gajar Matar Sabzi Potato Carrot & Peas

Ingredients
3/4 cup chopped carrots
1/2 cup matar / green peas ( fresh / frozen )
1 1/2 cups potato cubes
1 onion, small
3 garlic cloves
1/2 tsp cumin seeds / jeera
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp kasuri methi / dry fenugreek leaves
1/2 tsp garam masala powder
1/2 tsp amchur powder / dry mango powder
2 tsp oil
Salt to taste

Instructions

1. Finely chop onions and garlic. If using fresh peas, shell them and set them aside.
2. Peel the skin of potatoes and cut them into bite-sized cubes. Similarly, peel the skin of carrots and cut them into small pieces.
3. Heat oil in a pressure cooker. Add cumin seeds.
4. When cumin seeds change color, add the finely chopped onions and garlic. Fry till onions turn light brown in color.
5. Then add the potato cubes. Add all the dry spice powders along with salt.
6. Mix well and fry for 2 minutes. Then add the chopped carrots and green peas. Mix well.
7. Finally crush kasuri methi with the palms of your hands and add it to the cooker. Add 1/2 cup water and mix well.
8. Pressure cook the curry for 2 whistles. Remove from heat. Once the pressure has released from the cooker, open the cooker and gently mix the curry.
9. Aloo gajar matar sabzi is now ready to be served.

Notes
1. Instead of pressure cooker, use a kadai or pan to prepare the sabzi. You may need to add 1/4 cup more water. Cover the pan and cook till the vegetables turn soft. Keep stirring occasionally.
2. If you don't have amchur powder, skip it and instead add a dash of lemon juice after the curry is cooked.