Bengali style carrots, peas and potatoes

Here is a simple, quick cooking dish. Ideally, it should be made in an Indian kama but if you do not have one, a large frying-pan or saut� pan will do. The vegetables are cooked

in a Bengali style but could easily accompany a roast chicken or grilled sausages.

Still searching for what to cook ?

Name: Bengali style carrots, peas and potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 175 grams Carrot; 175 grams Potato Boiled, Drained, Cooled; 175 grams Onion; 1 ea Spring Onion; 3 tbs Vegetable oil; 1 1/2 teaspoons Cumin Seeds; 2 ea Dried Red Chillies; 175 grams Garden Peas; 1 teaspoon Salt; 1/4 teaspoon Sugar

Find the most delicious recipes here

INGREDIENTS

175 grams Carrot
175 grams Potato ; Boiled, Drained, Cooled
175 grams Onion
1 ea Spring Onion
3 tbs Vegetable oil
1 1/2 teaspoons Cumin Seeds
2 ea Dried Red Chillies
175 grams Garden Peas
1 teaspoon Salt
1/4 teaspoon Sugar

Servings

INSTRUCTIONS

Peel the carrots and cut them first into 1 cm thick diagonal slices and then imo 1 cm (V2 inch) dice.

Peel the potatoes and cut them into 1 cm dice. Peel the onions and chop them coarsely. Cut the spring onion into very, very thin slices, all the Way t0 the end of its green section.

Put the oil in a large frying-pan and set over medium heat. When hot. putin the cumin seeds. Let them Sizzle tor 3-4 seconds. Now put in the chillies and stir them about for 3-4 seconds. Put in the chopped onions. Stir and cook for 5 minutes or until the onion pieces turn translucent. Put in the Carrots and peas. Stir them about for a minute. Cover, turn heat to low, and cook for about 5 minutes or until the v?getables are tender. Uncover and turn heat up slightly. Add the potatoes, salt and sugar. Stir and cook another 2-3 minutes. Add the spring onion. Stir and cook for 30 seconds.

Note: Remove the whole chill?es before serving.

NOTES

Alert editor

Bengali style carrots, peas and potatoes

175 grams Carrot
175 grams Potato Boiled, Drained, Cooled
175 grams Onion
1 ea Spring Onion
3 tbs Vegetable oil
1 1/2 teaspoons Cumin Seeds
2 ea Dried Red Chillies
175 grams Garden Peas
1 teaspoon Salt
1/4 teaspoon Sugar

Peel the carrots and cut them first into 1 cm thick diagonal slices and then imo 1 cm (V2 inch) dice.

Peel the potatoes and cut them into 1 cm dice. Peel the onions and chop them coarsely. Cut the spring onion into very, very thin slices, all the Way t0 the end of its green section.

Note: Remove the whole chill?es before serving.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (122g)
Recipe Makes: 6 Servings

Calories: 116
Calories from Fat: 49 (42%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 59.7mg		2 %
Potassium 312.3mg		8 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 11.6g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 116

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe