Aloo Gajar Matar is a simple and quick stir fry made with potatoes, carrots, and green peas. Vegan and gluten-free dish goes well with roti and parathas!
WHAT IS ALOO GAJAR MATAR?
Aloo Gajar Matar is an Indian dish that’s made with Aloo (potatoes), Gajar (carrots), and Matar (green peas).
This dish is most frequently cooked in the Indian kitchens during winters as you get freshly harvested carrots and green peas during winters in India so they taste the best during that time. Though in today’s era everything is available all around the year, the seasonal taste is unbeatable though. I love the sweetness in fresh red carrots (gajar) and peas (matar). They also give the highest health benefits if eaten during their actual season.
To make this dish you will be needing the following ingredients:
- Potato- any variety is fine
- Green peas – frozen or fresh
- Cilantro-if you don’t like the taste of cilantro skip it.
- Green chili peppers
- Cooking oil- Use vegetable oil or mustard oil or any other cooking oil of your choice
- Spices/ seasoning- turmeric, cumin seeds, dried red chilies, salt, coriander powder, cumin powder, pomegranate powder, and red chili powder.
- Water- use only if necessary.
- Wash, peel, and dice the carrots and potatoes. Soak peas(if using frozen) into warm water for 10 mins before adding to pan. Chop ginger, garlic, and green chili.
2. Heat oil in a pan and add cumin seeds and dried red chilies. When they start spluttering, add chopped ginger, garlic, and green chili. Sauté for a few seconds.
3. Add the diced potatoes and carrots. Mix it.
4. Next, add spices -turmeric, coriander powder, cumin powder, and red chili, pomegranate powder or chaat masala, salt, along with 2 tablespoons water and mix well.
5. Add strained peas to the pan. Cover and cook until the veggies are cooked through on medium heat, it took 6 to 7 minutes here since carrots were super fresh and potatoes take time too. It might take more time depending on the variety and freshness of carrots. Also, the size of the vegetables they are chopped or diced matters too.
6. Add cilantro. Serve Aloo Gajar Matar sabzi with warm roti!
It makes a perfect sabzi to serve with freshly made roti, chapati, and paratha. We usually serve yogurt raita like boondi raita along with this dish.
I always make some extra sabzi so that I can use leftover Aloo Gajar Matar sabzi to make stuffed parathas, stuffed sandwiches, or wraps.
CAN IT BE MADE WITH FROZEN VEGETABLES?
Yes, you can make it with frozen peas and carrots. But if you can find fresh vegetables use them. It will taste far better.
TIPS & TRICKS
- Cooks best in a heavy-bottomed pan/kadai.
- Avoid adding water, or, add as little as possible. Vegetables cooked in their own moisture taste the best.
- Covering the lid ensures faster cooking.
- Don’t overcook the vegetables otherwise they will turn mushy and won’t taste good.
- Always add a little water with powdered spices as they get burned very easily.
- Adjust spices as per your taste.
- Lightly spice this curry, as it has so much flavor from the veggies. You can increase or decrease the spice level by adjusting the amount of red chili powder. I like to add mild Kashmiri red chili powder which adds the wonderful color to this dish.
- Squeeze in some fresh lemon juice in the end, if pomegranate powder is not available.
- Feel free to add onion and tomato like other dishes, I just like to keep it simple.
- You can also add more vegetables like cauliflower, broccoli, French beans and paneer and make it mix vegetable dish.
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!