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How to make Aloo Gajar Matar
Sapana Behl
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Lunch
Cuisine
Indian, North Indian
Servings
4
People
Calories
370
kcal
Equipment
Saucepan
Spatula
Ingredients
1x
2x
3x
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.
Nutrition
Serving:
1
bowl
Calories:
370
kcal
Carbohydrates:
57.9
g
Protein:
8.1
g
Fat:
13.6
g
Saturated Fat:
8.1
g
Cholesterol:
33
mg
Sodium:
154
mg
Potassium:
1660
mg
Fiber:
11.8
g
Sugar:
14.1
g
Calcium:
91
mg
Iron:
3
mg
Keyword
aloo gajar matar, aloo gazar matar sabzi, gajar matar sabzi, how to make aloo gajar matar sabzi, punjabi aloo gajar matar
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@Behlsapana
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#cookingwithsapana
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