Winter Special Simple Dinner - Matar Carrot Pulav with Tomato Rasa 

Green peas or Matar is a winter bliss and most favourite among all age groups. While you can surely relish the Matar paratha and Matar paneer. Today I am sharing a very simple Matar Carrot Pulav with Tomato Rasa. Tamatar/Tomato Rasa is very easy to make and can be good substitute to soup which otherwise takes time to make.  In winters especially when you are tired and want to sleep early this dinner option is perfect. Do try it. 


Vegetable Pulav 

Ingredients: 

  • 1 cup of basmati rice 
  • 1/2 cup of carrot 
  • 1/2 cup of green peas 
  • 1 chopped onion
  • Salt to taste
  • 1.5 teaspoon of oil
  • 1/2 teaspoon of jeera
  • one pinch of hing 
  • two to three pinch of haldi 
  • 1/2 teaspoon of garam masala powder, dhania jeera powder and Kashmiri chili powder 

Method: 

  1. Wash basmati rice and keep it ready 
  2. In a pan heat the oil add jeera let it turn red, then add hing turn off the flame 
  3. Add onion, carrot and green peas. Add only 1 cup of water first 
  4. Next add mirchi powder, haldi, corn and chopped Palak, salt, garam masala and dhania jeera powder. Mix well and give it one boil 
  5. Now add the rice and one more cup of water. Generally the ratio of rice to water is 1:2 i.e. 1 cup of rice and 2 cups of water.  Depending on the quality of the rice you can add more or less water
  6. Cook the rice on low flame. Once the rice is half cooked close the lid and it cook.  This was rice grain will cook beautifully. Keep checking in between. Once the water is soaked and rice is cooked close the gas.

Tomato Rasa 

Ingredients and method: 

1) Chop 4 tomatoes into big pieces.  Heat 1.5 tablespoon of oil in a pan add some mustard seeds and jeera.  Once crackle add pinch of hing. 

2) Add the tomatoes, add half cup of water, add salt to taste. Half teaspoon of Kashmiri chilli powder, 2 pinch of haldi and let the tomatoes cook. 

3) In just 5 mins tomatoes will get cooked.  Add 1/2 teaspoon of dhania jeera powder, half teaspoon of sugar (optional but it really enhances taste), add chopped dhania leaves and your sabzi is ready 

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