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

by dassana amit updated January 1, 2014

gajar matar: punjabi gajar matar recipe

gajar matar sabzi - 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.


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

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.


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. simple comforting indian food.


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

gajar matar sabzi recipe below:

gajar matar sabzi
Prep time
Cook time
Total time
gajar matar sabzi - delicious dry sauted carrots and fresh green peas.
Recipe type: side, main
Cuisine: north indian
Serves: 3-4
  • 4-5 medium size carrots/gajar
  • 1 cup peas/matar, fresh or frozen
  • 1 tsp cumin
  • 1 inch ginger, finely chopped or grated
  • 1 or 2 green chilies
  • 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 for garnishing (optional)
  • rock salt or salt as required
  1. peel, rinse and chop the carrots/gajar.
  2. heat oil in a pan or kadai.
  3. add the cumin and fry them.
  4. add the ginger and green chilies.
  5. fry for a minute or till the raw smell of the ginger disappears.
  6. add the carrots and peas/matar along with the salt.
  7. saute for 3-4 minutes.
  8. add ½ cup water and stir.
  9. cover and let the veggies cook. keep on checking and stirring in between
  10. if the veggies start to get browned, add some more water.
  11. cook the veggies for 15-20 minutes till they are done. sprinkle garam masala and stir well.
  12. garnish with coriander leaves and serve gajar matar hot with some phulkas or parathas.
Nutrition Information
Serving size: 3-4

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{ 9 comments… read them below or add one }

jyoti January 1, 2014 1

no mention of when to add the garam masala…I am guessing in the end!


dassana amit January 1, 2014 2

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.


bushra September 19, 2012 3

i make this recipe when i dont feel like cooking anything. so simple but delicious.


dassana September 19, 2012 4

it is a simple but delicious recipe bushra. even i make the gajar matar with aloo when i want to make something quick yet delicious.


shanthi May 2, 2012 5

Perfectly made and awesome clicks


dassana May 3, 2012 6

thanks shanthi.


Richa@HobbyandMore May 1, 2012 7

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!


dassana May 1, 2012 8

welcome richa :-)


Ingeniousmrs April 29, 2012 9

Looks so yummyyyyy!!!!!!!!!!!