Authentic Indian Vegetable Recipe – Carrots, Peas & Potatoes

Last Updated on 3 months by Neha Deshmukh

Authentic Indian Vegetable Recipe – Carrots, Peas & Potatoes

Introduction

There’s just something so comforting about a warm bowl of Indian vegetables, isn’t there? This particular recipe – a vibrant mix of carrots, peas, and potatoes – is a staple in my family. I first made it when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a go-to for quick weeknight dinners or when I’m craving something hearty and flavorful. It’s simple, satisfying, and packed with goodness. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just another vegetable dish. It’s a beautiful blend of aromatic spices, tender veggies, and that special touch of kasuri methi (dried fenugreek leaves) that elevates everything. It’s easy enough for beginner cooks, but flavorful enough to impress even the most discerning palate. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this delicious Indian vegetable medley:

• 3 tbsp olive oil
• 1 onion
• 4 garlic cloves
• 0.5 inch ginger
• 1 tomato
• 1 green chili pepper
• 3-4 carrots
• 1 cup frozen peas
• 1 large russet potato
• 0.5 tsp cumin seeds
• 0.5 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp turmeric powder
• 0.25 tsp red chili powder
• 0.75 tsp salt
• 1 tbsp dried fenugreek leaves (Kasuri Methi)
• 1 tbsp cilantro leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Olive Oil – Choosing the Right Type: While traditionally ghee (clarified butter) is used, olive oil works beautifully for a lighter, vegan option. I prefer extra virgin olive oil for its flavor, but any good quality olive oil will do. (Approximately 45ml)
• Onions – Varieties and Flavor Profiles: I usually use yellow onions for this recipe, as they provide a good balance of sweetness and sharpness. Red onions work in a pinch, but they have a stronger flavor.
• Spices – Exploring Cumin, Coriander, Turmeric & Red Chili Powder: These are the heart and soul of Indian cooking! Make sure your spices are relatively fresh for the best flavor. A little goes a long way, so start with the measurements and adjust to your taste.
• Fenugreek Leaves (Kasuri Methi) – A Unique Flavor Boost: Don’t skip these! They add a slightly bitter, almost maple-like aroma that’s incredibly distinctive. You can find them at most Indian grocery stores.
• Frozen Peas: Totally fine to use! They’re convenient and retain their sweetness.

Regional Variations in Vegetable Combinations

This recipe is wonderfully adaptable. While carrots, peas, and potatoes are classic, feel free to experiment! My aunt always adds cauliflower and green beans, and it’s delicious. Other popular additions include beans, spinach, or even eggplant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and sauté until it turns a lovely golden brown – about 8 minutes. Patience is key here; nicely browned onions are the foundation of flavor.
2. Now, add the minced garlic and grated ginger. Sauté for just a minute until you can smell that wonderful aroma filling your kitchen.
3. Time for the veggies! Add the chopped tomato, green chili pepper, carrots, peas, and diced potato to the pan. Sprinkle in the cumin seeds, coriander powder, cumin powder, turmeric, red chili powder, and salt. Sauté everything together for about 5 minutes, letting the spices coat the vegetables.
4. Lower the heat, cover the pan, and let the vegetables steam for about 25 minutes. Give it a stir every now and then to make sure nothing sticks to the bottom. You want the potatoes and carrots to be tender when pierced with a fork.
5. Once the vegetables are cooked through, stir in the dried fenugreek leaves. Finally, garnish with fresh cilantro leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the vegetables in stages.
• Adjust the amount of green chili pepper to your spice preference.
• For a richer flavor, add a pinch of garam masala at the end.

Variations

• Vegan Adaptation: This recipe is already vegan if you use olive oil instead of ghee!
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the potato and onion to adhere to fasting rules. For Diwali, serve this with puri or roti for a festive meal.

Serving Suggestions

This vegetable dish is incredibly versatile. It’s fantastic served with:

• Roti or naan (Indian flatbreads)
• Steamed rice
• Dal (lentil soup)
• A side of yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of oil is traditionally used in this recipe? Ghee (clarified butter) is traditionally used, but olive oil is a great vegan alternative.
• Can I use fresh peas instead of frozen? Absolutely! About 1 cup of fresh peas will work perfectly.
• How can I adjust the heat level of this dish? Control the amount of red chili powder or add a pinch of cayenne pepper for extra spice.
• What is the purpose of dried fenugreek leaves (Kasuri Methi)? They add a unique, slightly bitter aroma and flavor that’s characteristic of Indian cuisine.
• Can this dish be made ahead of time? Yes, you can prepare the vegetables and spices ahead of time and store them in the refrigerator. Just finish cooking when you’re ready to serve.