This Indian gajar matar sabzi is the winter staple and tastes so good with rice and roti. This Indian style dry stir fry of carrots and peas is so delicious and healthy. For such a simple recipe, the flavor and taste of this sabzi is unbelievable. Here is how to make best gajar matar at home!
Gajar Matar Recipe
Gajar matar literally means carrots and peas in Hindi. So it is a simple everyday dry curry made by sauteing chopped carrots and shelled grean peas with mild seasoning.
Both carrots and peas are winter vegetables and this dry curry is a winter staple all over India. There are many variations you can make with this recipe and here I am sharing simplest north Indian style gajar matar recipe.
At our home we love both carrots and green peas. During winter I buy carrots and peas literally during every veggie shopping haul. Apart from making special and restaurant style recipes like matar paneer, gajar halwa, carrot cake or methi matar malai, these simple recipes like gobi matar, gajar matar or aloo matar are my top favorite.
You can make this gajar matar in flat 20 minutes and it tastes absolutely delicious. You can serve this with rice or roti but I truly have this as such by spoonfuls. It is also excellent dry finger food for toddlers and kids.
So do try out this super simple gajar matar recipe that is
Vegan
Gluten free
Easy and Quick
Made with simple ingredients
Tastes best with almost all Indian dishes.
You Will Need
To make gajar matar you need just a handful of simple ingredients apart form carrot and green peas. You will need some chopped onions for flavor, a simple seasoning of turmeric powder, chili powder and just a pinch of garam masala.
You can of course you can tweak this recipe and make it in more than one way. here are some of our favorite variations.
How To Make Gajar Matar Step by Step
Heat 2 tablespoons oil in a pan. Temper with cumin seeds. Add finely chopped onions and saute till they turn soft.
Add shelled green peas. Saute for 3-4 minutes.
Add chopped carrots and mix. Saute for 3-4 more minutes in medium flame, keeping the pan open.
Season with salt, turmeric powder, garam masala powder and chili powder.
Mix well and continue to cook. Saute in medium flame for 10-12 minutes or until the vegetables get cooked and turn dry and slightly crispy.
Serve hot.
Recipe Variations
Without Onion
You can just leave out the onions and make the recipe. You can also add a pinch of asafoetida in tempering if you are not gluten free. Another option would be to flavor the sabzi with 1/4 teaspoon carom seeds.
With Methi Leaves
This is my personal favorite. Methi or fenugreek leaves are also a winter staple at home and adding a handful of methi leaves to this gajar matar simply elevates the flavor. Rinse the methi leaves thoroughly and drain well. Add before green peas and saute till the raw smell goes off.
With Cabbage
You can add 3/4 cup cleaned and finely chopped cabbage in this sabzi. Especially if you are not using onions, adding cabbage is a good option. You can also add cleaned and par boiled cauliflower florets.
With Coconut
After making the sabzi, add 1/2 cup freshly grated coconut as garnish. It tastes vert flavorful and delicious.
Serving Suggestions
Serve gajar matar with rice or roti. You can also use this as stuffing for sandwiches.
More Simple Side Dish Recipes
Gajar Matar Recipe
Gajar Matar recipe
1 CUP = 250 ml
Ingredients
- 250 grams carrots peeled and chopped
- 1 cup shelled green peas or frozen
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion chopped fine
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon garam masala powder
- salt to taste
Instructions
- Heat 2 tablespoons oil in a pan. Temper with cumin seeds. Add finely chopped onions and saute till they turn soft.
- Add shelled green peas. Saute for 3-4 minutes.
- Add chopped carrots and mix. Saute for 3-4 more minutes in medium flame, keeping the pan open.
- Season with salt, turmeric powder, garam masala powder and chili powder.
- Mix well and continue to cook. Saute in medium flame for 10-12 minutes or until the vegetables get cooked and turn dry and slightly crispy. Serve hot.
Leave a Reply