Indian Food

Gajar Matar Sabzi

A simple Indian stir-fry dish with winter carrots and green peas. This gajar matar sabzi was a staple in my house during my childhood.

Serve it with a simple roast and dal for a nutritious meal.

We had a lot of Gajar Matar Sabzi in the winter. Another favorite was the matar aloo gajar, to which potatoes with carrots and peas were added.

In Delhi, fresh red carrots and green peas were plentiful in winter, so it was often cooked during these cold months. In fact, my mother could never get beyond those months, we ate seasonally.

This year I was lucky enough to find red winter carrots here, so I had to make gajar matar, after making gajar halwa of course! I still haven’t found sweet peas and I was a fan of frozen peas, but red carrots more than make up for it!

What I love about this Sabzi is that it is so simple. That’s exactly how it was made at my house – without onions or tomatoes and with the simplest of spices.

I’m sure mom’s version was even simpler. The reason was simple: to bring out the flavors of fresh vegetables.

Especially in the winter, carrots and peas are so sweet that you want to taste them and appreciate their flavor.

This Ghajar Matar Sabzi

✔ is made from simple ingredients.

✔ doesn’t use a lot of spices.

✔ does not use onions or tomatoes.

✔ is vegan and can easily be made gluten free.

I love this sabzi with the warm roti and the edge of the dal, so I remember eating it on those cold December days after coming home from school.

Everyday Indian food is like that – it’s very simple. Here in the United States, restaurants paint a very different picture of Indian cuisine. This sabzi is a good example of the food I ate at home every day growing up.

He was mostly vegan and never had many ingredients, neither cream nor butter. It was very simple!

The carrots I used here were cooked very quickly. The reason is that they were very fresh and in season, so they were cooked in about 6-7 minutes. If the carrots are not as soft and fresh, they may take longer to cook.

Ingredients

Carrots: One of the main ingredients in this freezer is, of course, the carrot. This is where red winter carrots are most effective.

You can also make this sabzi with orange carrots, but they are not as sweet as red carrots and lack flavor. So, if you can use red carrots here.

Green peas: It is the other main ingredient in this dish. In India we always use fresh green peas for this dish, but I couldn’t find any here, so I used frozen peas.

If there are green peas near you, use them.

Red garlic: I like to season these roasted potatoes with garlic and ginger. No onions or tomatoes are used in the recipe, so the ginger and garlic add a lot of flavor to the dish.

Spices and condiments : In this recipe few spices like cumin seeds, hinge (asafoetida), turmeric and coriander powder are used.

You can use powdered red pepper and garam masala to add more spice and flavor if you wish. I like to keep it simple.

I like to make this dish with mustard oil because it gives the dish its own flavor, but you can use any oil of your choice. And of course, a good cilantro garnish is a must!

If you like a little spiciness, you can squeeze a little lemon juice at the end.

frequently asked questions

A gluten-free recipe?

No, not since I used a loop that had wheat in it. To make it gluten-free, omit the bow or use a wheat-free bow.

Can I add onions and tomatoes?

Yes, you can. Cook the onions first, then add the tomatoes and cook, then add the spices and vegetables.

Can we add garam masala?

Yeah, you can sprinkle it on at the end.

Should we use mustard oil?

No, you can use any oil you want. I prefer mustard oil in recipes like this, just because of the flavor.

Method

1- Heat the mustard oil in a saucepan over medium-high heat until really hot (this is important to eliminate the smell of raw mustard oil).

Then turn down the heat and add the cumin seeds and hinges, let the cumin seeds sizzle, then add the green chillies, chopped garlic and ginger and sauté for 1 minute.

2- Add the diced carrots and peas (frozen peas soaked in hot water for 10 minutes, then drained) and mix well.

3- Add the turmeric powder, coriander powder and salt as well as 2 tablespoons of water and mix well.

4- Cover and cook until vegetables are tender over medium heat. It took 6-7 minutes here because the carrots were super fresh. This may take longer depending on the variety and freshness of the carrots.

You may need to add water.

Add coriander, you can also sprinkle garam masala over it. Serve the gajar matar sabzi with a hot roast!

If you have tried this Gajar Matar Sabzi recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

This post has been updated from an archive of recipes first published in September 2013.

Ghajar Matar Sabzi

Manali

The simple Gajar Matar is a staple winter food in North India, prepared with fresh winter carrots and green peas! This vegetarian dish goes well with warm rotis!

Cooking time 10 minutes

Cooking time 10 minutes

Total duration 20 minutes

Dish cover

Indian kitchen

4 persons

112 kcal calories

  • 1 tablespoon of 15 ml mustard oil, or use an oil of your choice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon asafoetida curl
  • 1 green chilli, finely chopped, or to taste
  • 2 cloves of garlic, finely chopped
  • 1/2 inch ginger, finely chopped
  • 7-8 medium carrots, 430 grams, cut into 1/2-inch cubes or less, use red carrots if possible.
  • 1 cup green peas 135 g, I used frozen peas soaked in hot water for 10 minutes.
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons water or as much as needed
  • 1 to 2 tablespoons chopped coriander
  • Heat the mustard oil in a saucepan over medium-high heat until really hot (this is important to eliminate the smell of raw mustard oil). Then turn down the heat and add the cumin seeds and pubic hair, let the cumin seeds sizzle, then add the green chillies, chopped garlic and ginger and sauté for 1 minute.
  • Add diced carrots and peas (frozen peas that have soaked in hot water for 10 minutes and then drained) and mix well.
  • Add turmeric powder, coriander powder, salt and 2 tablespoons of water and mix well.
  • Cover and cook over medium heat until vegetables are tender. Here it took 6-7 minutes because the carrots were super fresh. This may take longer depending on the variety and freshness of the carrots. You may also need to add water while cooking. Add coriander, you can also sprinkle it with garam masala. Serve the gajar matar sabzi with a hot roast!
  1. The carrots were super fresh and in season, so they were cooked very quickly. Depending on the type of root, it may take longer.
  2. You can add onions and tomatoes to this recipe, I prefer it as simple as possible.
  3. Squeeze out some fresh lemon juice at the end to get some zest.
  4. Pass the loop or use a gluten-free loop to make this recipe gluten-free.

Calories: 112 kcalFat: 17g Protein: 3gFats: 4gSaturated fat: 1gSodium: 405mgPotassium: 449mgFibre: 5gSugar: 8gVitamin A : 18122IUVitamin C: 23mgCalcium: 51mgFer: 1mg

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