Peas & Carrot Recipe – Authentic Indian Gravy with Besan

Last Updated on 4 months by Neha Deshmukh

Peas & Carrot Recipe – Authentic Indian Gravy with Besan

Hey everyone! Today I’m sharing a recipe that’s been a family favorite for years – a comforting and flavorful Peas & Carrot Gravy made with besan (gram flour). It’s the kind of dish my mom used to make on cooler evenings, and it always felt like a warm hug in a bowl. This isn’t just any vegetable curry; it’s a taste of home, packed with simple ingredients and incredible flavor. You’ll love how easily it comes together!

Why You’ll Love This Recipe

This Peas & Carrot Gravy is seriously satisfying. It’s a wonderfully balanced dish – subtly spiced, creamy from the besan, and packed with the sweetness of peas and carrots. It’s also incredibly versatile! You can serve it with so many things, making it perfect for a quick weeknight meal or a more elaborate spread. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to make this delicious gravy:

• 1 tbsp oil
• 0.5 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 2 green chilies, slit lengthwise
• A few curry leaves
• 1 tsp ginger, grated
• 2 onions, sliced
• 0.25 cup frozen peas
• 2 tbsp carrots, diced
• 0.5 tsp turmeric powder
• Salt, as needed
• 1 tbsp besan (gram flour)
• ?? cup water (for besan slurry)
• 0.5 tsp garam masala (optional)
• Lemon juice (optional)
• 1.5 cups water (for the gravy)

Ingredient Notes

Let’s talk about some of these key ingredients!

• Besan (Gram Flour): This is the star of the show! Besan adds a lovely nutty flavor and thickens the gravy beautifully. It’s made from ground chickpeas and is a staple in Indian cooking.
• Mustard Seeds: These tiny seeds pack a punch! When heated in oil, they pop and release a wonderful aroma. Black mustard seeds are most common in South Indian cuisine, while brown mustard seeds are often used in North India.
• Urad Dal & Chana Dal: These lentils are the foundation of many Indian dishes. Urad dal adds a slightly creamy texture, while chana dal provides a nutty flavor and helps thicken the gravy.
• Curry Leaves: Oh, the fragrance of curry leaves! They add a unique, citrusy aroma that’s simply irresistible. If you can find fresh curry leaves, definitely use them – they make all the difference. You can sometimes find them at Indian grocery stores or even some well-stocked supermarkets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
2. Add the urad dal and chana dal. Sauté until they turn golden brown and fragrant, about 2-3 minutes. Keep stirring so they don’t burn.
3. Now, toss in the green chilies, curry leaves, and grated ginger. Sauté for about a minute until the flavors meld together. Your kitchen should be smelling amazing right about now!
4. Add the sliced onions and cook on low heat for 2-3 minutes, until they become soft and translucent. Patience is key here – we want them to soften without browning.
5. Stir in the turmeric powder and salt. Then, add the peas and diced carrots. Mix everything well to coat the vegetables with the spices.
6. Pour in 1.5 cups of water, cover the pan, and let it simmer for about 15 minutes, or until the carrots are tender.
7. While the gravy simmers, let’s make the besan slurry. In a small bowl, mix the besan with ?? cup of water until it’s smooth and lump-free. This is important – we don’t want any grainy bits in our gravy!
8. Pour the besan slurry into the pan and cook on medium heat, stirring constantly, until the gravy thickens to your desired consistency. This usually takes about 5-7 minutes. Adjust the salt if needed.
9. Finally, sprinkle in the garam masala (if using) and mix well. A squeeze of lemon juice adds a lovely brightness – totally optional, but I highly recommend it!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they soften evenly.
• If your gravy is too thick, add a little more water. If it’s too thin, cook it for a few more minutes, stirring constantly.
• Taste as you go! Adjust the spices and salt to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Besan is gluten-free, so this recipe is perfect for those with gluten sensitivities.
• Spice Level Adjustment: For a milder flavor, reduce the number of green chilies or remove the seeds. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Regional Variations: In South India, you might add a pinch of asafoetida (hing) along with the mustard seeds for a unique flavor. In North India, some people like to add a dollop of cream or yogurt at the end for extra richness.

Serving Suggestions

This Peas & Carrot Gravy is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy poori (deep-fried bread).
• Alongside chapati or roti (Indian flatbreads).
• As a side dish with idli or dosa (South Indian breakfast staples).
• Served over rice for a comforting meal.

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. You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

What is Besan and can I substitute it?

Besan is a flour made from ground chickpeas. It’s a key ingredient in this recipe, giving the gravy its unique texture and flavor. While you can substitute it with all-purpose flour in a pinch, the flavor won’t be quite the same.

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas are delicious in this recipe. You’ll need about 1 cup of shelled fresh peas.

How can I adjust the spice level of this dish?

Easily! Reduce the number of green chilies for a milder flavor, or add a pinch of red chili powder for extra heat.

What is the best way to serve this peas and carrot gravy?

Honestly, any way you like! It’s delicious with rice, roti, poori, or even as a side dish with other Indian meals.

Can this gravy be made ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors have time to meld together. Just store it in an airtight container in the refrigerator and reheat when you’re ready to serve.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!