Carrot Green Peas Fry (Instant Pot, Stove Top)
Carrot Matar Sukhi Sabzi, is a South Indian style, simple dry curry made with carrots and green peas as main ingredients, which is very easy to make. Recipe below has both Stove top and Instant Pot Methods with step wise pics and tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 4 cups Carrot Pieces
- 1 cup Grated Coconut (fresh / frozen)
- 1 cup Green Peas (fresh / frozen)
- 2½ teaspoons Salt
- as required Water
- 1½ teaspoons Red Chilli Powder
- 1 handful Fresh Coriander Leaves
Ingredients for Tempering:
- 3 tablespoons Cooking Oil
- ½ teaspoon Jeera / Cumin Seeds
- ½ teaspoon Mustard Seeds / Aavaalu
- 2 count Dry Red Chillies
- ½ tablespoon Chana Dal / Yellow Gram Dal
- ½ tablespoon Urad Dal / Black Lentils
- ¼ teaspoon Turmeric Powder
- 10 count Curry Leaves (optional)
Instructions
Stove Top Method Carrot Green Peas Curry:
- Put a sauce pan / frying pan on stove top under medium flame. Add oil, heat it. Add all the items under >> 'Ingredients for tempering'. Saute them by stirring continuously.
- Immediately add all the carrot pieces,half of the salt. Pour 1 cup of water, mix up everything. Close with lid, let them cook for 10 mins. In between, check out and add more water if needed.
- When the carrot pieces are steam cooked, now add>>> grated coconut, frozen green peas, red chilli powder and remaining salt.
- Mix up everything, keep it on flame, until the water is completely evaporated. Later, switch the flame off, garnish with chopped coriander leaves. Done!!
Instant Pot Method Carrot Green Peas Fry:
- Switch on the gadget. Set the MODE to SAUTE for 3 mins. Add oil, let it heat. Then add >>> 'Ingredients for Tempering'. Saute, by stirring continuously. Once they turn light brown in colour, Press CANCEL button.
- Immediately add the carrot pieces,½ cup water and half of the salt. Give a mix, Close the lid, set the valve to SEALING, mode to PRESSURE COOK, time to 3 mins.
- Later release the pressure naturally (NPR), switch on the GADGET, set to SAUTE MODE for 3 mins. Add all these>> red chilli powder, chopped corinder leaves, grated carrot, green peas and remaining salt.
- Give everything a mix, let the water evaporate and the curry turn dry. The heat formed with 3 mins of SAUTE, is just enough for this.
- Then, transfer the curry into a serving dish. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!