Dry curry of potatoes, carrots and peas

Ingredients

• 1 cup Fresh Chopped Carrots
• 1 Cup Chopped Potatoes
• 3/4 Cup Green Peas
• 2 Green Chillies - Finely Chopped
• 1 teaspoon Chopped Ginger
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Turmeric Powder
• 1/4  teaspoon Garam Masala
• 1/2 teaspoon Coriander Powder
• Salt and Red Chilli Powder- To Taste
• 1 teaspoon- Lemon Juice
• 2 tablespoons- Oil
• Coriander Leaves- To Garnish

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Preparation

• Heat oil in a pan and add cumin seeds. As Cumin Seeds change their color, add green chillies and ginger. Saute for 15 seconds.
• Add all the dry spices in the oil, mix and let the spices simmer in the oil for 15-20 seconds.
• Add in the Potatoes, Carrots and Green Peas. Mix well so that they get well coated with the spices.
• Cover the pan partially and let the vegetables cook until they are tender and nicely done.
  
• (Keep stirring every 3-4 minutes so that the vegetables don't stick to the pan or get burnt).
• Garnish with Coriander leaves and Serve Hot with chapattis.

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