Aloo Gajar Matar Recipe
Aloo Gajar Matar – another favorite of North Indians and Punjabis, with the arrival of winters and the fresh bounty of vegetables and greens that it brings along. So, when I am talking about this particular Aloo Gajar Matar Recipe, I mean the winter special red carrots and fresh green peas. Although, you can even make it with the regular ones that are available all year round. This Punjabi style dry dish made with potatoes (aloo), carrots (gajar) and green peas (matar) pairs well with roti or paratha.
About Aloo Gajar Matar
Talk about a dish being easy to make, tasty, comforting, fulfilling and nutritious, all wrapped in one! The Aloo Gajar Matar ki sabji is all this, even more. One of those dishes that looks and reads simple, but is full of greatness that it provides anyone who consumes it. Both for the palate and the health too.
Traditionally also, the Aloo Gajar Matar Recipe is a dry sabji. Some people might make it curry-ish. But for me, it works the best when it is dry or even semi-dry at times. The colorful preparation is spiced subtly, which is one more reason that makes it a truly delightful dish. Simplicity working its magic in here!
Aloo, gajar and matar are on the list of numero uno veggies for any North Indian. The same goes for me too. I love this trio. Thus, we make this version of the Aloo Gajar Matar which is a delicious quick-fix for any meal.
More On My Recipe
You can cook this Aloo Gajar Matar Recipe entirely in a pressure cooker or a pan. I have mentioned the quantity of water that needs to be added if you are cooking in a pan, in the notes section of the recipe card below.
This Aloo Gajar Matar is a very easy veggie dish which really doesn’t need much cooking experience. Even bachelors, novice cooks or first timers can make it without any hassle. Also, when you are short of time or low in energy, this recipe is the best bet.
Aloo Gajar Matar Recipe uses very few ingredients and is not even heavily spiced. This recipe is made without any onion or garlic, and is satvik as well. I usually make it this way at home. In addition to this dish, I also prepare a Gajar Matar in a similar way.
Roti/phulka or paratha with a side of mango pickle or lemon pickle is one of the apt choices for you to have this sabzi with. You can also have this dish as a side to your homely dal-rice combos or pack in tiffin with soft chapatis.
How to make Aloo Gajar Matar
Preparation
1. Rinse the vegetables in water for a few times. Peel and chop 3 medium-sized potatoes and 2 medium-sized carrots.
Also, finely chop 1 inch ginger and 1 or 2 green chilies. Chop the potatoes and carrots into small pieces or you can even chop them into cubes.
You will need:
- 1.5 cups peeled and chopped potatoes
- 1 cup peeled and chopped carrots
- ¾ cup green peas – fresh or frozen
- 1 teaspoon finely chopped ginger
- ½ to 1 teaspoon finely chopped green chillies
- 2 tablespoons chopped coriander leaves
Make Aloo Gajar Matar
2. Heat 2 tablespoons oil in a 2 litre pressure cooker. Keep the heat to a low. Add 1 teaspoon cumin seeds and fry till it starts spluttering.
You can use any neutral flavor oil. I generally make this recipe in sunflower oil.
Note: For making it in a pan or pot, check the recipe card notes section below.
3. Add finely chopped ginger and finely chopped green chilies.
4. Then, add the chopped potatoes, chopped carrots and ¾ cup green peas. Also, add 1 pinch asafoetida (hing) and sauté for 2 to 3 minutes on low to medium-low heat.
If you don’t have fresh green peas, use frozen green peas.
5. Then, add salt as required and 2 to 3 tablespoons water. Stir to mix. Close the pressure cooker and cook for 2 to 3 whistles on medium heat or till the vegetables become tender.
6. When the pressure falls naturally in the cooker, then only open the lid. Check the veggies. If there is any water in the cooker, simmer on low heat until all of the water evaporates.
Lastly add 1 to 2 tablespoons of chopped coriander leaves. Mix gently.
Serve Aloo Gajar Matar with roti, plain paratha, jeera paratha or bread. It can also be served as a side dish with a dal-rice combo or packed in lunch box. Back home, we have it with roti and plain curd (yogurt).
Expert Tips
- To cook this dish in a pan: Add about 5 to 6 tablespoons water, cover the pan with a tight-fitting lid and simmer till the vegetables are nicely softened. If you see the water drying while cooking, add some more hot water and keep cooking further.
- If you don’t have red carrots or fresh green peas, you can use the orange carrots and frozen peas as well. The carrots should be tender and juicy.
- Generally, I make this dish in sunflower oil. You can use any other neutral flavored oil.
- For small kids, add less chillies and ginger or skip adding these.
- You can easily scale up this Aloo Gajar Matar Recipe to make for more servings
Step by Step Photo Guide Above
Ingredients
- 3 potatoes medium-sized – 220 to 230 grams potatoes or 1.5 cups peeled & chopped potatoes
- 2 carrots medium-sized – 150 grams carrots or 1 cup peeled & chopped carrots
- ¾ cups green peas – fresh or frozen
- 1 teaspoon cumin seeds
- 1 inch ginger – finely chopped or 1 teaspoon, chopped
- 1 or 2 green chilies – finely chopped, about ½ to 1 teaspoon, chopped
- 1 pinch asafoetida (hing)
- 3 tablespoons water or as required
- 2 tablespoons oil
- 1 to 2 tablespoons chopped coriander leaves
- salt as required
Instructions
Preparation
- Rinse the vegetables in water first for a few times.
- Peel and then chop the potatoes and carrots into small pieces or you can even chop them into small cubes.
- Also finely chop the ginger and green chilli.
Making aloo gajar matar
- Heat oil in a 2 litre pressure cooker. Keep heat to a low. Add cumin seeds and let them splutter.
- Add the chopped ginger and green chillies in pressure cooker.
- Saute for about 20 seconds.
- Then add all the vegetables – potatoes, peas and carrots. Add asafoetida (hing) and saute for 2 to 3 minutes on low to medium-low heat.
- Add salt as required and 3 tablespoons water. Mix well. Close the pressure cooker tightly with its lid.
- Pressure cook for 2 to 3 whistles on medium heat or till the vegetables become tender.
- Once the pressure drops on its own, then only remove the lid of the cooker.
- If there is any water or moisture in the cooker, then simmer on low heat till all the water is evaporated.
- Check the seasonings and add more salt if required.
- Lastly add coriander leaves and give a gentle stir.
- Serve Aloo Gajar Matar hot or warm with roti or chapati or as a side dish with a North Indian meal.
Notes
- For cooking veggies in a pan: Add about 5 to 6 tablespoons of water and cover the lid tightly and simmer till the veggies are tender. In case the water dries up whilst cooking, then add some hot water and continue to cook.
- Instead of red carrots, you can use orange carrots. But make sure that they are fresh and tender.
- The recipe can be doubled or tripled to make for more servings
Nutrition
This Aloo Gajar Matar recipe post from the blog archives first published in July 2014 has been republished and updated on 10 August 2022.
Hi Dassana, thanks for this recipe. It’s tasty but mild, so I make it when tummies are not feeling well and use cumin powder rather than seeds (powder 50% of seeds measurement).
For American cooks, can you give an approximate minute count for “whistles”? My pressure cooker doesn’t whistle. Thanks!
Thanks Gyatri. Yes the recipe is tasty but mild. Cumin powder is fine to add. I have used a 2 litre pressure cooker and due to the small size the pressure builds up quickly. So the approximate cooking time will be about 6 to 8 minutes for this volume of a cooker. I hope this helps.
Tasty, Simple, Fast, Easy. Difficulty Level is more”Easy” than “Moderate”.
Thanks!
I tried your recipe. The taste was excellent. However, the vegetables turned mushy even though I kept it only for one whistle in the pressure cooker. I could not serve it for my guests.
sometimes vegetables cook faster due to more water content being in them and their quality. cooking time also depends on the size of the cut vegetables. even if slightly mushy or mashed, the taste is still good and can be served. hope this helps.
awesome recipe
thanks.
Hlo,I love this website bcz I know different kinds of recipes from this
harpreet, glad to know this.
Hi,
I just love ur blog. Awesome recipes!!!
thnakyou so much shruthi 🙂
Hi Dassana,
This is an excellent and simple recipe. It is the first time I have made a dry curry in a pressure cooker. I did not know this was possible. Do you think it would be safe to add broccoli to this recipe using the pressure cooker? I have been looking for Indian ways to cook broccoli!
Thanks,
Michelle
thanks michelle for the feedback. yes you can add broccoli to the recipe as well cook it in the pressure cooker.
I can’t thank you enough for all these recipes. You are a life saver. I’m a bachelor living with a bunch of friends. I’d rather cook and eat at home than eat at restaurants and dhabas. Firstly its light on the pocket and also on your stomach. Any one can cook with your recipes. Thanks again. 🙂
welcome shashank. i agree with you. home cooked food is best.
This was unbelievably simple and swift to make – and the taste, as awesome as always with all your dishes. Everyone whom I have referred your blog to has some amazing things to say and it is always a part of our discussion during our friendly gatherings. People are amazed with the simplicity that you bring into your recipes which I think is translated from your simple way of life. I’ve definitely missed out crediting Mr Amit on his efforts too. The layout of your blog is very well designed and makes navigation very smooth and helps us get to the dish we want with utmost ease. Please do pass our regards to him for the amazing job he is doing as well. All the best to both of you ! ! !
thanks again hemanth from both of us for this lovely feedback. in many indian homes, food is cooked thrice – breakfast, lunch and dinner. this is because fresh cooked food has more prana (life force) and it taste better. it is also good for vata dosha mentioned in ayurveda. so there are many simple and easy to cook recipes in indian cuisine, so that not much time is needed in kitchen. this is one such recipe. glad to read your positive feedback.
Wow !! another kind of receipe that can be made so quickly at the same time very nutritious too
thanks anu
I would add turmeric too !
Jyoti, you can add.
i always follow vegreceipesofindia.com and it had helped me a lot. ours is a non-vegetarian family so i am not very good with veg dishes but i keep making dishes posted here and they always turn out to be awesome. thanks for the step wise illustrations that helps us a lot.
welcome sorbani. glad to know this.
Worth a try really!!
A simple and a quick subzi made in a pressure cooker so saves on nutrients as well.
thanks sonali
Hi dassana,
These days weekend cooking is my task I rely on your recipes, they are so well explained every time I do it comes out really well the ones I have done so far are pizza, dum biriyani, spinach dal and mushroom manchurian
In one way or the other you are my guru
Thank you so much and keep writing
Anantha
welcome anantha and thanks a lot for your kind words and appreciation.
Hi Dassana,
This one turned out super yum!!! We really loved it :). Perfect for a weekday dinner/lunch.
You have got an excellent blog out here with great photos.
thanks aruna for this positive feedback.
Tru i agree with u totally
Thank you for this. I am also fond of these kind of simple and wholesome recipes. Please share more of similar ones, the regular homely style..
welcome anu. yes, i will share more such recipes.
dassana, i am regularly watching your page. without elaboration you present in a clear cut way your recipes are simple healthy easy to make with ingredients available at home. this kind of recipes are what i prefer. thanks a lot.
welcome meera. glad to know that you liked the recipes and its presentation.