Carrot Potato peas vegetable


  • 2 cups grated carrots
  • 2 cups grated potatoes
  • 1 cup green peas (fresh or frozen)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon lemon juice
  • 1/4 cup chopped coriander leaves


  1. Heat oil in a pan and add cumin seeds.
  2. Once they start to sizzle, add green chilies and ginger-garlic paste. Cook for a few seconds.
  3. Add grated carrots, grated potatoes and green peas in the pan and stir well.
  4. Add coriander powder, cumin powder, turmeric powder, and salt. Stir well.
  5. Cover the pan with a lid and cook on medium heat for 10-15 minutes, or until the vegetables are tender.
  6. Remove the lid and cook for a few more minutes to let the excess moisture evaporate.
  7. Remove from heat and stir in lemon juice and chopped coriander leaves.
  8. Serve hot as a side dish.