I haven't gone back to 660 Curries for a while so one night decided to make a couple of recipes from it. Unfortunately I didn't really like the other one I tried (black eyed peas with mustard, cumin and curry leaves) but that might be due to the fact that I don't like black eyed peas? But I really liked this carrot and pea dish. As with the other recipes I've tried from this book, it was really flavourful and well spiced.
If this sounds good, you might also like:
Indian Stir Fried Cabbage
Pink Beans with a Cardamom-Yogurt Sauce
Curried Mushrooms and Peas
Spicy Indian Chickpeas/Chana Masala
Carrot Slices in Dill Sauce (Gajar Suva)
Adapted from 660 Curries
1 tsp oil
1 tsp cumin seeds
1 cup finely chopped red onion
1 tbsp ground coriander
1/8 tsp cayenne
1/4 tsp ground turmeric
1 lb carrots, peeled, ends trimmed, thinly sliced on the diagonal
1 cup frozen green peas (no need to thaw)
2 tbsp chopped fresh dill
3 tbsp chickpea flour
1/2 tsp salt
1. Heat the oil in a medium size skillet over medium high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the onion and reduce the heat to medium-low. Cook slowly, uncovered, stirring occasionally, until the onion turns soft and brown with a deep purple hue, 10 to 12 minutes.
2. Stir in the coriander, cayenne, and turmeric. The heat will be just right to cook but not burn the ground spices, about 30 seconds.
3. Add the carrots, peas, and 2 cups water. Raise the heat to medium-high and simmer the vegetables, uncovered, stirring occasionally, until they are fork-tender and the sauce is somewhat thick, 6 to 8 minutes.
4. Stir in the dill, chickpea flour, and salt. The flour will instantly thicken the sauce. Then serve.