Aloo Gajar

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.

However during lockdown she has opened up to carrots, so I thought it was the perfect time to introduce my children to the humble potato and carrot curry, or in Punjabi Aloo Gajar subji.
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.

Ingredients

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

4. Add in ginger and cook for another 2 minutes.

5. Add in spring onion with chilli and brown off for 3 minutes.

6. Lower heat and add in spices, cook for a further 2 minutes, add in 1 tbsp of water to help cook them out.

7. Add in potatoes, carrots and dried methi.

8. Add in remaining water bring to the boil, then cover and reduce heat, cook for 15- 20 minutes until potatoes are cooked through.

9. Sprinkle with coriander and enjoy.