Cauliflower, Carrots & Peas Stir Fry
Indian style, vegan, gluten free, low carbs, low calorie, stir fry recipe. Easy & quick to make, healthy & tasty to eat.
Equipment
- Frying pan (for stove-top method)
Ingredients
- 1 head Cauliflower (small)
- 3 count Carrots (medium size)
- ½ cup Green Peas (frozen / boiled)
- ½ cup Water
- ½ teaspoon Turmeric powder
- 6 count Green Chillies
- 1 teaspoon Jeera / Whole Cumin
- 4 twigs Fresh Coriander Leaves
- 1½ teaspoon Salt (or as per taste)
Ingredients for Tempering:
- 3 tablespoons Cooking Oil
- ½ teaspoon Mustard Seeds / Aavalu
- ½ teaspoon Chana Dal / Split Yellow Lentils
- ½ teaspoon Jeera / Whole Cumin
- ½ teaspoon Urad Dal / Skinless Black Lentils
Instructions
- Wash the cauliflower and carrots thoroughly. Peel the skin of carrots.
- Finely chop the carrots into small pieces and cauliflower into small florets.
- Put a frying pan on stove top under medium flame.
- Add all the ‘Ingredients for Tempering’ and saute them.
- Add all the cauliflower florets, carrot pieces, water, turmeric powder and salt to the pan.
- Give everything a stir and close the pan with lid. Let the veggies soften.
- Meanwhile, take the green chillies, whole cumin / jeera and fresh coriander leaves into spice blender. Make a fine paste.
- After 4-5 mins, check for the crunchiness of the veggies. If you are satisfied, then go for the seasoning. If not let the veggies cook for more time.
- Transfer all blended spice paste and green peas into the pan. Mix up everything thoroughly.
- Switch the flame off when the water evaporates completely.
- Transfer the stir fry into a serving bowl. Done!!
Notes
Please see the MAIN POST for step wise pics and recipe TIPS.