aloo gajar matar

by Dassana Amit | 34 Comments
Jump to 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). Low-fat and vegan recipe.

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.

aloo gajar matar 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. It can also be served for tiffin or lunch box with soft chapatis.

How to make aloo gajar matar

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 chilies in a 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 it with rotis and plain curd.

aloo gajar matar recipe, aloo gajar matar

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.
PIN PRINT

aloo gajar matar

4.58 from 7 votes
Aloo gajar matar is a quick and easy dry curry made with potatoes, carrots and peas. No onion no garlic dry gajar aloo matar.
aloo gajar matar recipe, dry gajar aloo matar recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:side dish
Cuisine:indian,punjabi
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 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
  • 1 inch ginger - finely chopped
  • 1 or 2 green chilies - finely chopped
  • 1 pinch asafoetida (hing)
  • 2 to 3 tablespoon water
  • 1.5 tablespoon oil
  • 1 tablespoon chopped coriander leaves
  • salt as required

INSTRUCTIONS

preparation

  • Rinse the vegetables in water. 
  • Peel and then chop the potatoes and carrots into small pieces or you can even chop them into cubes.
  • Also finely chop the ginger and green chilli. 

making aloo gajar matar

  • Heat oil in a pressure cooker. 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.
  • 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.
  • Once the pressure drops on its own, remove the lid of the cooker.
  • If there is any water or moisture in the cooker, then simmer the veggies till all the water is evaporated.
  • Check the seasoning and add more salt if required.
  • Lastly add coriander leaves and give a stir.
  • Serve gajar aloo matar hot with rotis or chapatis or as a side dish with dal rice combo.

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.

NUTRITION INFO (approximate values)

Nutrition Facts
aloo gajar matar
Amount Per Serving
Calories 242 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 1305mg57%
Potassium 844mg24%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 7g8%
Protein 6g12%
Vitamin A 12945IU259%
Vitamin C 41.4mg50%
Calcium 81mg8%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

About Dassana Amit

Comments are closed.

34 comments/reviews

  1. 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.

  5. 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 🙂

  6. 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

  7. 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 stars

  8. 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 ! ! !5 stars

    • 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.

  9. Wow !! another kind of receipe that can be made so quickly at the same time very nutritious too

  11. 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.5 stars

  14. 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

  15. 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.5 stars

  16. 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..5 stars

  17. 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.