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.
Table of Contents
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
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Aloo Gajar Matar Recipe
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 Info (Approximate Values)
This Aloo Gajar Matar recipe post from the blog archives first published in July 2014 has been republished and updated on 10 August 2022.
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.