serves
4
prep
5 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 2 tomatoes, roughly chopped
- 3 carrots, peeled and finely diced
- 2 cups (300 g) fresh or frozen peas, blanched
Masala
- 2 tbsp ghee
- 3 tsp coriander powder
- 2 tsp cumin seeds
- 1 tsp fine pink salt
- 1 tsp ginger powder
- ½ tsp Kashmiri chilli powder
- scant ½ tsp turmeric powder
- 3 cloves
- 3 cm (1¼ inch) piece jaggery
To finish (optional)
- ½–1 cup (125–250 ml) whey (see Note)
Serves 4 as part of a shared meal
Instructions
- Combine all the masala ingredients in a large frying pan over medium–low heat. Once the ghee is melted and bubbling and the spices are aromatic, remove from the heat and add the tomato. (Taking it off the heat ensures the masala won’t burn when the sizzle of fresh tomato hits the pan.)
- Return the pan to medium–low heat and cook for as long as it takes for the ghee to split and the tomato to break down a little, 10–15 minutes. (Taste the masala: it will be warm and delicious and a little sweet from the jaggery, but the ginger powder will combine with the Kashmiri chilli powder to propel the palate gaze forward and provide a bit of adult sizzle.)
- Add the carrot and peas and cook for a further 10 minutes or so. Once the carrot has softened a little, add the whey if you have any (see Note). The whey allows us to simmer the gajar matar over low heat for 45–60 minutes, creating a masala that is simultaneously rich and nurturing.
- If you don’t have whey, add water or vegetable stock instead and keep cooking over low heat until the carrot has completely softened and the vegetables have taken in the ghee, tomato and masala and then let go of the excess. This process takes 25–30 minutes.
Note
Working with whey: There’s little that’s traditional about using whey in masala. I started reserving it to cook back down into my paneer (see this paneer with tomato and peas recipe) and I’ve gradually expanded its use to other dishes. Whey is also delicious with chicken stock in a chicken noodle soup.
Whey brings a lot to the table. It has protein, soft acidity and a subtle dairy imprint. When a single ingredient has multiple facets, it’s an instant asset in making masala. When you don’t have whey handy, a 50:50 mixture of water and yoghurt makes a good replacement. Watered-down buttermilk can work, too.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
