Food

Testing recipes to teach on my upcoming South India tour. Gajar Matar - quite delectable with yoghurt and a lamb chop drenched in lemon juice. Gajar Matar Spicy carrots and peas Serves 6 1/4 cup vegetable oil 1 small onion, finely chopped 1 tsp garlic/ginger paste - obtainable from Indian specialty shops - or 2 garlic cloves, chopped and thumb size piece of fresh ginger, grated 1 tsp cumin seeds 1 tsp turmeric 325g carrots, peeled and cut into matchsticks 1 tsp ground coriander 2 tsp salt 1/2 tsp sugar 1/4 tsp chilli powder 250g podded or frozen peas 4 tsp pomegranate seeds - if out of season you can use dried cranberries or barberries 1/2 tsp garam masala In a large frypan, sauté the onions, garlic and ginger till softened then add the cumin and turmeric and when they are sizzling, throw in the carrots. Sauté all this for a few minutes then add the coriander, salt, sugar and chilli powder. If the peas are fresh add them now with 4 tbsp of water and continue cooking till vegetables are just done. If using frozen peas, defrost them and just stir them in at the last minute - this way you keep the bright green colour. Just before serving stir in the pomegranate seeds and garam masala.