Gajar Matar Aloo

Gajar Matar Aloo is a staple dish in north india during the winter months. This punjabi style dry curry is made by sautéing winter vegetables like red carrots & fresh peas, potatoes and fenugreek leaves. Since it is minimally spiced, it is perfect to serve on days when you feel like heaving something light, also good way to serve vegetables to kids.

Serve Gajar matar sabzi with indian bread like parathas, roti or as a side to dal chawal for a comforting meal.

Whenever I see juicy red carrots at store, I am instantly reminded of this wholesome sabzi made with nutritious vegetables that mom used to make growing up. It was a regular on the table during winters when delhi gajar floods the markets. Combined with peas, the juicy sweetish carrots make for a hearty vegetable with a perfect balance of texture and flavors.

Most people use a cumin ginger hing tadka for making gajar matar, however I make it a little differently. It's still minimally spiced and not heavy. I make a saucy onion tomato base and then cook the vegetables in it. I like this method because the sabji isn't too dry when made this way.

If you are looking for a light vegetarian side dish to your meals, this sabji is an absolute delight. You dont need any fancy ingredients-fresh vegetables and about 20-30 minutes!

About the Recipe

• Full of goodness of vegetables - Potatoes, carrots, peas and a handful of fresh methi leaves, this sabzi is full of vitamins and fiber.
• A great side dish- Its not too heavy. I make a base of onions and tomatoes, red chilli powder and turmeric. Keeping it spices minimally, brings out the natural taste of the carrots and peas.
• Easy and Comes together in 20 minutes. I usually chop the vegetables beforehand and from there it barely takes anytime. You may use frozen diced carrots and peas to save time.
• Vegan & Naturally Gluten free.
• Kid friendly- My kids love to eat carrots and peas this way. Adding potatoes only adds to the taste. Here in States, methi is not that bitter so my kids dont mind it, you can adjust or skip the quantity of methi.

Ingredients Needed

Carrots - Orange carrots or red carrots available in indian stores can be used for making gajar matar sabji.

Green peas- It would be great if you can find fresh green peas (I have seen at Trader Joes & Krogers) else use frozen.

Spices - Red Chilli Powder, Turmeric, garam masala powder and amchoor. Amchoor powder is dry mango powder and is used widely in punjabi dishes. If you dont have it, us fresh lemon juice instead.

Tips & Notes

1. Chopping the vegetables in the same size is very important. Dice the carrots and potatoes in a similar fashion. Don't cut them in large chunks. This ensures that they cook in about the same time and are easy to eat as well.
2. If you are using fresh matar (peas), add it along with potatoes and carrots so that it cooks together. Frozen peas can be added later when you add the methi.
3. You may skip potatoes in this recipe. Or add sweet potatoes instead of regular potatoes if you wish.
4. I like to make this sabzi in a kadai or pan. If you wish you can make it in pressure cooker or Instant Pot.
5. I feel that the texture of vegetables is a huge part of the taste of this sabzi. I like the vegetables to have a slight crunch. Cook for a little longer than noted times if you referee soft cooked vegetables.
6. If you do not have fresh methi and still want methi taste, add a little bit of crushed kasuri methi at the end of cooking.

How To Make Gajar Matar Aloo

• Prep all your vegetables and keep them ready. Dice the carrot and potatoes. Shell the fresh peas or thaw the frozen ones. Chop the onion & crush tomatoes. Chop the methi leaves (if using).
• In a pan, heat up the mustard oil on medium flame. Once hot, add teaspoon cumin seeds and let crackle.
• Add the chopped onions along with garlic and ginger. Brown lightly.
• Add the tomatoes next. Cook for 2-3 minutes. Add red chilli powder & turmeric powder, salt.
• Next, add the carrots, potatoes. If using fresh peas add right now.
• Add warm water and cover the pan with a lid. Let the vegetables steam for 8-10 minutes on low flame or until fork tender. Keep on checking a few times while the vegetables steam.
• Uncover and add the chopped methi. Stir for 1-3 minutes until methi is wilted.
• Finish with amchoor and garam masala. Garnish with fresh chopped cilantro.

Other Similar Recipes

• Sukha Aloo Matar
• Aloo Palak
• Matar Nimona

How To Serve Gajar Matar Ki Sabzi

• Serve with flatbreads like warm rotis, paratha and naan. Add a bowl of salted yogurt and green chutney.
• Serve with dal chawal (lentils & rice).
• Make wraps adding shredded cheese.
• Serve as a side to grilled chicken or meats.
• Serve as a bowl of warm salad with a dollop of yogurt.

FAQ

Serve warm.