Aloo Gajar Matar is a winter special sabzi made with seasonal fresh carrots, peas and potatoes. This is one of the tastiest and easy winter essential sabzi to pair with chapatis.
Aloo Gajar Matar
Aloo gajar matar is our family favorite winter essential sabzi that we love to pair with ghee smeared chapatis. The seasonal fresh red carrots, along with peas from the pods and potatoes when cooked with mild spices tastes absolutely scrumptious.
To make this curry dish taste out of this world delicious, serve it drizzled with ghee and hot chapatis, the combination is oh so comforting and perfect.
Ingredients Needed for Aloo Gaiar Matar
- Carrots: Seasonal fresh carrots taste amazing I this sabzi recipe.
- Potato: Medium-sized or cubed baby potatoes. Try to use the potatoes which are not too starchy and should hold their shape after cooking.
- Peas: Fresh or frozen peas.
- Green chill: Green chili for that extra kick in the recipe. Use as per your taste preferences.
- Ginger: Gives a nice taste and also helps in digestion as well.
- Tomato: Balances the sweetness of carrots and peas.
- Ghee: The sabzi tastes best in ghee but you can also make it in any cooking oil.
- Cumin seeds: For tempering.
- Spices: Asafetida, turmeric, coriander, red chili, garam masala, and salt.
- Coriander leaves: Adds amazing flavors and textures to the sabzi.
How to make Aloo gajar matar
Step 1. Slow Cook Vegetables –Heat ghee in a pan, add cumin seeds and ginger. Stir and add carrots, peas, and potatoes. Cook for ten minutes on low heat, stir in between.
Step 2. Add Spices and tomatoes– Now add all spices and salt and mix well. Make some space in the center of the pan and add tomatoes and green chilies. Cover it back with the vegetables and let it cook covered for 7-8 minutes.
Step 3- Cook until ghee separates-Open the lid and cook for another 5-7 minutes on medium heat or until ghee separates. Garnish with coriander leaves.
Serve hot drizzled with some more ghee and chapati.
Serving suggestions and variations
Serve the aloo gajar matar sabzi with ghee smeared chapati/rotis or paratha. You can serve it with rice or as a filling for toast.
Make a wrap with paratha, serve it with yogurt and seasonal pickles to make the most yummy meals.
Pro tips
- Make sure to cut the carrots and potatoes in even pieces to ensure proper cooking.
- Slow cooking the veggies on low heat in the starting brings out the most amazing flavors.
- Adjust the spices and salt as per your taste.
- This sabzi tastes best in ghee but if desired you can make it on oil as well.
- Store the leftovers in the fridge. It tastes amazing the next day.
Like aloo gajar matar, try these recipes….
- Punjabi Aloo Beans
- Aloo Gobi | How to make Punjabi Aloo Gobi
- Tindora Aloo| Potato Ivy Gourd | Kundru aur Aloo ki Sabzi
- Aloo Baingan | Potato Eggplant Curry
- Shalgam ki Sabzi (+Video)
- Aloo Methi
How to make Aloo Gajar Matar
Equipment
- Saucepan
- Spatula
Ingredients
- 500 g carrots
- 4-5 potatoes
- 1 cup peas
- 2 ” ginger piece
- 3-4 green chilies chopped
- 2 tomatoes chopped
- 1 teaspoon cumin seeds
- A pinch asafetida
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- salt to taste
- 4 tablespoon ghee
- 1/4 cup coriander leaves chopped
Instructions
- Heat ghee in a pan, add asafetida, cumin seeds, and ginger. Stir and add carrots, peas
- and potatoes.
- Cook covered for ten minutes on low heat, stir in between.
- Now add all spices and salt and mix well.
- Make some space in the center of the pan and add tomatoes and green chilies
- Cover it back with the vegetables and let it cook covered for 7-8 minutes.
- Open the lid and cook for another 5-7 minutes on medium heat or until ghee separates.
- Garnish with coriander leaves.
- Serve hot drizzled with some more ghee and chapati.
Notes
- Make sure to cut the carrots and potatoes in even pieces to ensure proper cooking.
- Slow cooking the veggies on low heat in the starting brings out the most amazing flavors.
- Adjust the spices and salt as per your taste.
- This sabzi tastes best in ghee but if desired you can make it on oil as well.
- Store the leftovers in the fridge. It tastes amazing the next day.