A gorgeous clear crimson hot beverage without caffeine that is perfect for dinner, bedtime, holiday gatherings, and afternoon breaks. I’ve been preparing this for years and store it in the refrigerator all winter. Undoubtedly one of my most popular recipes!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon salt
- 6 potatoes, diced
- 1 (10 ounce) package frozen mixed peas and carrots
- 3 tablespoons water, or as needed
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
- Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
Reviews
I usually avoid onions for this recipe. Also, salt doesn’t let the potatoes cook properly. I would suggest adding cumin seeds and then adding the veggies. Cover the wok and let the veggies cook till potatoes are soft. Keep stirring occasionally, so that veggies don’t stick to the bottom. Once the potatoes are soft and tender; add salt, turmeric, and coriander powder. Stir the veggies so that each of them gets coated properly. Sprinkle some water and let it cook covered on a slow flame for about 5 minutes. After five minutes, remove from flame, give it a good stir, add garam masala and garnish it with coriander leaves. You may also add red chili powder while adding the spices or you can add slit green chilies when cooking the veggies for a more spicy treat. I avoid chilies as MIL can’t have it
I feel like made a lot of changes to this recipe but after reading some of the other reviews I guess that’s the norm. I didn’t have frozen peas and carrots but I had fresh carrots so I used those and just omitted the peas. I used more carrots than the recipe called for in order to make up for not using the peas. I cut my carrots into approximately 1/4 inch cubes and my potatoes into approximately 1/2 inch cubes. In addition to the spices called for I used a 1/2 tsp curry powder and a 1/4 tsp black pepper. After adding the potatoes and carrots to the pan I added a 1/2 cup water and a 1/2 tsp of chicken flavored Better Than Bouillon. I covered the pan and cooked on low until the potatoes and carrots were tender. I didn’t keep track of the exact amount of time but it was 40 minutes give or take before the vegetables were tender enough. This dish was very mildly spicy and I felt that it was lacking a bit in flavor. If I make this again I might try doubling all the spices like other reviewers suggested.
3.16.21 … Indian Carrots, Peas and Potatoes … Usually, I read the first few helpfuls & then head to least positives. ‘Not this time, but I should have. This looked very good, but it had very little flavor; close to flavorless.
Very easy and quick but quite bland as written hence the 4 stars. We don’t like super spicy but I doubled all the spices and it was delicious. I found I really had to watch the pan didn’t go dry and probably added at least a 1/4 cup of water over the cooking time. We had it with butter chicken, basmati rice and hot naan from the oven. Will definitely make this again. Thanks for the recipe!
My family enjoys Indian food, so I was eager to try this recipe to see if it would help me and my younger daughter decide that vegetables aren’t yucky. Older daughter (veggie lover) really liked it and wants it again. Hubby (spice lover) wanted it to be hotter. It would be easy to add some chilies or chili paste. Younger daughter ate her veggies. Seriously! She ate them! (She also complained about the carrots, but never mind.) I thought that the veggies were very much improved by the curry and will be making this recipe again. The only reason I didn’t give it five stars is because the spice mixture made the veggies feel gritty in our mouths and the veggies were a bit dry. It was probably more the cook’s fault than the recipe’s, but in the future I might add a little bit of Greek yogurt towards the end of cooking to give it a smoother texture and more moisture.?
Delicious and simple. Served with baked”Tanoor style” chicken it was a wonderful dinner. I used chicken stock to loosen the vegetables a bit—needed close to 1/2 cup and everything was nice and tender. I make a lot of Indian food, but I will admit this was a little bland. I’m going to take some blame for that and replace my spices (which are quite old). I will try the dish with fresh spices and see if that livens it up a bit.
Easy dish to make, and was a lifesaver because it turned the final ingredients left in my fridge into a healthy, filling dish. Like other commenters suggested, it was missing some flavor for my personal taste (raised with a middle eastern palate). These were my modifications: -I boiled the potatoes while the onions were frying. -For the spices, I additionally threw in a teaspoon of cinnamon, black pepper and cayenne to taste, and more chili powder and salt to taste. -I added 3 cloves of minced garlic after frying the onions. -Once all the veggies were in (peas, carrots, potatoes, and spinach for the heck of it), I substituted 1/2 cup vegetable broth for water, threw in some leftover arrabbiata sauce (about 4 tablespoons; tomato paste probably would have worked, too), and about a tablespoon of butter. Turned out delicious, and saved me and my boyfriend from hunger before our next grocery shopping trip.
I used a 1.5 lb. bag of fingerling potatoes, cutting larger fingerlings into fourths, and it worked fine. The potatoes were completely cooked in about 20 minutes. Delicious and full of flavor.
Recipe is easy to prepare and very good. I did a taste test while cooking and added more of the spices (all of them). Cook the potatoes first before adding. My family enjoyed this over rice.
Fantastic! I noticed the comments about the potatoes not cooking so I cut them a pretty small and cooked them for a while before adding the other veggies. It worked out perfectly. This is one dish I would expect to see at a restaurant and I was very impressed with how it turned out!
This dish was quick and easy to make. Great for walking away and doing other things while it cooks. I’ve cooked it twice, once with Lima beans since I didn’t have any peas and the second tims time with peas. I prefer the Lima beans. I served it over tahdig rice.
Easy and good recipe. a couple of notes. not remotely spicy…1 on a scale of 1 to 10. maybe the chili powder is the variable? I’m not sure why the recipe calls for “chili powder” and not curry powder but curry is more “authentically” an Indian spice. You can also add a little ginger and that adds another dimension as well.
Bland and a little boring. I should have waited to add peas at the end since they go puce colored and over cooked. Spices are a tad boring.
Enjoyed this simple recipe as a side dish. Added chicken broth to moisten, and the second time I made it I upped the spices by 50% a definite Improvement!
Try using 1.5 Tbsp of Curry seasoning mix (I like Trader Joe’s best) instead of measuring out the individual spices – and butter instead of oil – very good stuff 🙂
Will make again. Used cayenne pepper (1/2 tsp) in place of chili powder. Extra peas & carrots. Also added 1 T curry powder
Family loved it! I would add more spices and bit more water but other than that it was delish!
I added frozen cauliflower, peas, carrots and it was GREAT!
very good. not to hot. I did increase the amount of spices. Intend to make this again. Eager to substitute butternut squash for potatoes.
Wonderfully delicate and simple recipe with a nice balance of savory and sweet. I do not agree with the other reviews about this being bland. However, I do think that the recipe needs a point of clarification and one alteration. The chili powder referred to in the recipe should be Indian chili powder and not American. BIG difference as far as spice level is concerned. Indian chili powder most closely resembles cayenne pepper if you you don’t have any. My alteration was adding a lot more water- After adding the veggies and coating with the spice sauté I filled the pot with water until it was about an inch below the top of the veggies. Then after the potatoes were cooked I smashed about half of them with a wooden spoon to create a thick velvety consistency to the dish. Soo yummy!
Added cream cheese.