Vegetarian

Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey is for Dinner.

Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey takes 20 minutes to prepare.

Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey takes 18 minutes to cook.

Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey makes 4 servings.

The ingredients for Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey are:

Cumin seeds are whole, not ground

Here is how you make Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey:

Makes 4 servings (not sure of the amount per serving--just divide the whole dish into 4 servings and you'll have 4 205-calorie servings).Peel carrots and cut them into 1/2-inch dice. Peel the boiled potatoes and cut into 1/2-inch dice. Peel onions and chop coarsely. Cut scallion in very thin slices, including all of the green part.Heat oil in large frying pan over medium flame. When hot, put in cumin seeds and let them sizzle for 3-4 seconds. Put in whole dried chiles and stir them 3-4 seconds. Put in chopped onions and stir and cook for 5 minutes or until onion pieces turn translucent. Put in the carrots and peas. Stir them for 1 minute. Cover, turn heat to low, and cook for about 5 minutes. Uncover and turn heat up slightly. Add potatoes, salt and sugar. Stir and cook another 2-3 minutes. Add scallion. Stir and cook for 30 seconds.Be sure to remove the whole chiles before serving.Number of Servings: 4Recipe submitted by SparkPeople user SHORTSNSANDALS.

The nutritional information for Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 205.2

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 673.4 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.7 g
• Protein: 5.3 g

Carrots, Peas and Potatoes with Cumin, adapted from Madhur Jaffrey is Indian cuisine.