gajar matar recipe, how to make punjabi gajar matar sabzi recipe

gajar-matar

gajar matar sabzi recipe - a  dish which is a regular in my home – dry sauted carrot and peas…. in hindi gajar are carrots and matar are green peas.

simplicity is a the key of this recipe. the three ingredients that flavor the carrot and peas are cumin, green chilies and ginger. that’s it.

this is my mom-in-law’s recipe. i simply love it when i share a recipe which i have learnt in my family and which is a regular at my home. this is also a no onion and no garlic recipe.

gajar-matar-punjabi-recipe

as a variation, sometimes we also add potatoes in this gajar matar sabzi. you can check this aloo gajar matar recipe. few similar recipes are dry aloo matar, aloo capsicum and aloo gobi matar.

the best thing about these dishes is that they are very easy to make. simple and quick recipes made with minimal ingredients and goes well with roti or as a side dish. simple comforting indian food.

gajar-mutter-dry

the sweetness of the carrots gets very well balanced by the chilies and ginger. the dish is finished off with a sprinkle of the punjabi garam masala. and there you go….

you have an aromatic, spiced and delectable gajar matar to be had with some phulkas or parathas or as a side dish with dal-rice combo or kadhi-rice or curd rice.

if you are having this dish with rotis then plain curd will also go well.

gajar-matar-recipe

if you are looking for more veggie recipes then do check matar paneer, aloo matar curry, aloo gobi mataraloo paneer kofta, punjabi dum aloo and aloo palak.

gajar matar sabzi recipe below:

gajar matar sabzi recipe
 
Prep time
Cook time
Total time
 
gajar matar sabzi - delicious dry sauted carrots and fresh green peas.
Author:
Recipe type: side, main
Cuisine: north indian
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 4-5 medium size carrots/gajar
  • 1 cup peas/matar, fresh or frozen
  • 1 tsp cumin/jeera
  • 1 inch ginger/adrak, finely chopped or grated
  • 1 or 2 green chilies/hari mirch
  • ½ tsp red chili powder (optional)
  • ¼ tsp garam masala powder or punjabi garam masala
  • 2 tbsp oil
  • ½ cup water
  • a few chopped coriander leaves/dhania patta for garnishing (optional)
  • rock salt or salt as required
Instructions
  1. peel, rinse and chop the carrots/gajar.
  2. heat oil in a pan or kadai. add the cumin and fry them.
  3. add the ginger and green chilies. fry for a minute or till the raw smell of the ginger disappears.
  4. add the carrots and peas/matar along with the salt. saute for 3-4 minutes.
  5. add ½ cup water and stir. cover and let the veggies cook. keep on checking and stirring in between
  6. if the veggies start to get browned, add some more water.
  7. cook the veggies for 15-20 minutes till they are done. sprinkle garam masala and stir well.
  8. garnish gajar matar sabzi with coriander leaves.
  9. serve gajar matar hot with some phulkas or parathas or as a side dish with dal-rice combo or kadhi-rice or curd rice.
Nutrition Information
Serving size: 3-4



{ 9 Responses }

    • says

      thanks jyoti for pointing out. the garam masala is added in the very end. i have updated the recipe. in most of punjabi recipes the garam masala and amchur (dry mango powder) is added in the very end once the veggies are cooked well. same applies for making rajma or chole also. happy cooking.

  1. says

    i had taught a similar subzi to hubbs .. which eventually helped him survive his masters 2 years:) random hours , bad outside food wasnt going to cut it:)
    Thanks for posting about the fundraiser!