Aloo Gajar - Spiced Potatoes and Carrots
I am not sure which subji (dry curry) is more traditional this or Aloo Gobi? What gets your vote?
So for those who have been following me for a while, will know that although I try to feed my children a wide variety of food, one child of mine only sticks to sweetcorn, cucumber and avocados.
I can report it was a success, they both happily ate it, I think it may help that carrots when cooked have a natural sweetness to them and the butter parathas I keep making too.
1 tbsp Rapeseed Oil
1 tsp Cumin Seeds
4 Garlic Cloves finely minced
1 inch Ginger finely grated
3 Spring Onions finely sliced including green part
1 Green Chilli finely sliced
Salt to taste
1 tsp Tumeric
2 tsp Ground Cumin
2 tsp Ground Coriander
2 tsp Garam Masala
1/2 Cup Water
2 Medium Potatoes 1.5cm Cubes
3/4 Large Carrots 1cm half moons
1 tbsp Dried Methi
Handful of chopped Coriander
Method:1. Heat the oil over a medium heat in the pan.
2. Add in cumin seeds and allow them to begin releasing their aromas.
3. Add in garlic and cook for 2-3 minutes until golden brown
5. Add in spring onion with chilli and brown off for 3 minutes.