aloo gajar matar recipe

aloo gajar matar recipe with step by step photos – this is a punjabi style delicious dry veggie dish made from aloo (potatoes), gajar (carrots) and matar (peas).

this is a very easy and simple veggie dish which not need much cooking experience. even bachelors or first time cooks can make it easily. so when you are short of time or low in energy then try this recipe.

the entire dish is cooked in the pressure cooker, but you can also cook in a pan. i have mentioned the amount of water to be added in this case, in the recipe notes below.

this gajar aloo matar recipe uses very less ingredients and is not heavily spiced. also this is a satvik no onion no garlic recipe. we usually prepare aloo gajar matar this way.

i also make gajar matar this way. a few more simple recipes are:

this aloo gajar matar goes best with rotis or parathas along with a side mango pickle or lime pickle. it also goes well as a side dish with dal rice combo. the aloo gajar matar can also be served for tiffin or lunch box with soft chapatis.

if you are looking for more veggie recipes then matar masalaaloo matar curryaloo gobi matar, jeera aloo and aloo bhindi.

aloo gajar matar recipe below:

aloo gajar matar recipe
4.45 from 9 votes
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aloo gajar matar recipe | dry gajar aloo matar recipe

aloo gajar matar recipe - quick and easy dry curry made with potatoes, carrots and peas. no onion no garlic recipe.

course side dish
cuisine indian, punjabi
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • 3 medium sized potatoes (aloo) Or 220 to 230 grams potatoes Or 1.5 cups chopped potatoes
  • 2 medium carrots (gajar) Or 150 grams carrots Or 1 cup chopped carrots
  • ¾ cups peas (matar) - fresh or frozen
  • 1 teaspoon cumin seeds (jeera)
  • 1 inch ginger (adrak) - finely chopped
  • 1 or 2 green chilies (hari mirch) - finely chopped
  • 1 pinch asafoedita (hing)
  • 2 to 3 tablespoon water
  • 1.5 tablespoon oil
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

how to make recipe?

preparation for aloo gajar matar:

  1. rinse the vegetables in water. 

  2. peel and then chop the potatoes and carrots into small pieces or you can even chop them into cubes.

  3. also finely chop the ginger and green chilli. 

making aloo gajar matar:

  1. heat oil in a pressure cooker. add cumin seeds and let them splutter.
  2. add the chopped ginger and green chillies in pressure cooker.
  3. saute for about 20 seconds.
  4. then add all the vegetables - potatoes, peas and carrots. add asafoetida/hing and saute for 2 to 3 minutes.
  5. add salt and 3 tbsp water. close the pressure cooker tightly with its lid. pressure cook for 2 to 3 whistles till the vegetables become tender.
  6. once the pressure drops on its own, remove the lid of the cooker.
  7. if there is any water or moisture in the cooker, then simmer the veggies till all the water is evaporated.
  8. check the seasoning and add more salt if required.
  9. lastly add coriander leaves and give a stir.
  10. serve gajar aloo matar hot with rotis or chapatis or as a side dish with dal rice combo.

recipe notes

for cooking in a pan: add about 5 to 6 tbsp water and cover the lid tightly and simmer till the veggies are tender. in case the water dries up whilst cooking, then add some water and continue to cook.


step by step aloo gajar matar recipe:

1. rinse the vegetables in water. peel and then chop potatoes, carrots. also chop the ginger and green chilli. chop the potatoes and carrots into small pieces or you can even chop them into cubes.

making aloo gajar matar recipe

2. heat oil in a pressure cooker. after 1-2 minutes, add cumin and saute till cumin starts spluttering.

saute cumin for making aloo gajar matar recipe

3. add the chopped ginger and green chillies in pressure cooker.

green chilli for making aloo gajar matar recipe

4. add all the vegetables – potatoes, peas and carrots. add asafoetida and saute for 2 to 3 minutes.

preparing aloo gajar matar recipe

5. then add salt and 2 to 3 tbsp water. close the pressure cooker and cook for 2 to 3 whistles till the vegetables become tender.

aloo gajar matar recipe

6. serve aloo gajar matar with rotis or parathas. it can also be served as a side dish with dal rice combo. back home, we have aloo gajar matar with rotis and plain curd.

aloo gajar matar recipe, aloo gajar matar




32 thoughts on “aloo gajar matar recipe, delicious punjabi style dry gajar aloo matar recipe”

  1. Hi Amit,
    You’re really a life saver for all bachelors like me!!!
    Thanks a ton 🙂

    Just wanted you help as i was looking to loose weight but can’t find dishes or recipes which require less oil or ghee.

    Something like boiled chaanas or chole with sliced onion,tomato and lime.
    It would be really great if you could help me out with my weight loss as well as treating my taste-buds.
    Awaiting your reply.
    Thanks Again 🙂

  2. 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

  3. 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. 🙂

  4. 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 ! ! !

    1. 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.

  5. 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.

  6. Hi dassana,
    These days weekend cooking is my task I rely on your reciepies , they are so wel 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 munchurian

    In one way or the other you are my hoot guru

    Thank you so much and keep writing

    Anantha

  7. 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.

  8. 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..

  9. 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.

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