Andy loves cooking with Indian spices and has been experimenting with a Gajar Matar dish. Fresh peas and dried pomegranate (usually found in the dish) are difficult to find all year round on the road so he’s adapted it to just have carrots and stirs fresh pomegranate in at the end for a burst of sweet flavour. Andy’s adapted dish is absolutely delicious and it’s vegan. Served with crispy fried tofu and chapati.
for the carrots
4 large carrots, diced
1 small onion, finely chopped
1 garlic clove, finely grated
1 inch piece fresh ginger, finely grated
1/4 cup sunflower oil
1 tsp cumin seeds
1 tsp cumin powder
1 1/2 tsp turmeric
1 tsp ground coriander
1 tsp salt
1/4 tsp sugar
1/4 tsp chilli powder
1/2 tsp garam masala
1/2 fresh pomegranate
for the tofu
1/2 block diced tofu
oil for frying
pinch salt
garam masala
for the chapati
(makes 6)
one cup plain white bread flour (or good wholemeal bread flour)
1/2 tsp salt
tbsp oil
enough lukewarm water to make into a dough (have 1/2 cup ready but you’ll probably use less).
method
Heat oil in a deep pan and add onion, garlic, ginger. Stir over high heat for a couple of minutes, until softened. Reduce heat, add cumin seeds and turmeric. When seeds sizzle add diced carrot and stir for a couple of mins. Add cumin and coriander powder and stir for two mins then add salt, sugar, chilli powder. Reduce heat to simmer on a low heat until carrots are softened. Now you can make the tofu and chapati.
In a thick bottomed frying pan shallow fry the diced tofu, sprinkle on salt and garam masala, then put to one side (keep warm). Rinse out pan.
For chapati, mix flour, oil, salt and about 3/4 of the water in a bowl with a fork, then once it’s coming together, gently knead until you get a bread dough. Tip straight out onto the kitchen surface and split into six ping-pong ball sized pieces. At this point put the frying pan on and get it as hot as you can (no oil, just dry). Roll a dough ball out as thin as you possibly can then put into the smoking-hot pan. Once the dough begins to bubble (maybe a min), flip it over. You want it thin with slightly charred bits. The secret is getting the pan really hot and the dough really thin. Once you’ve made six (keeping them on a warm plate) stir the fresh pomegranate and garam masala into the carrots, serve with crispy tofu on chapati. Simple and delicious.
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