gajar matar recipe

gajar matar recipe with step by step photos – 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.

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.

gajar matar recipe

as a variation, sometimes we also add potatoes in this gajar matar sabzi. you can check this aloo gajar matar recipe. few similar recipes are:

the best thing about these dishes is that they are very easy to make. simple and quick recipes made with minimal ingredients and goes well with roti or as a side dish. simple comforting indian food.

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 or as a side dish with dal-rice combo or kadhi-rice or curd rice.  if you are having this dish with rotis then plain curd will also go well.

if you are looking for more potato recipes then do check aloo matar, paneer kofta, punjabi dum alooaloo palak and aloo posto recipe.

gajar matar recipe card below:

gajar matar sabzi recipe
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gajar matar recipe

gajar matar sabzi recipe - delicious dry sauted carrots and fresh green peas.

course main course, side dish
cuisine north indian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

  • 4 to 5 medium size carrots (gajar)
  • 1 cup green peas (matar) - fresh or frozen
  • 1 teaspoon cumin (jeera)
  • 1 inch ginger (adrak) - finely chopped or grated
  • 1 or 2 green chilies (hari mirch)
  • ½ teaspoon red chili powder (lal mirch powder) - OPTIONAL
  • ¼ teaspoon garam masala powder or punjabi garam masala
  • 2 tablespoon oil
  • ½ cup water
  • a few chopped coriander leaves (dhania patta) for garnishing, - OPTIONAL
  • rock salt or regular salt as required

how to make recipe?

  1. peel, rinse and chop the carrots (gajar).

  2. heat oil in a pan or kadai. add the cumin and saute them.

  3. add the ginger and green chilies. if you want then you can also add red chilli powder at this step. 

  4. saute for a minute or till the raw smell of the ginger disappears.

  5. add the carrots and green peas (matar) along with the salt. saute for 3-4 minutes.

  6. add 1/2 cup water and stir. cover and let the veggies cook. keep on checking and stirring in between

  7. if the veggies start to get browned, add some more water.

  8. cook the veggies for 15-20 minutes till they are done. sprinkle garam masala and stir well.

  9. garnish gajar matar sabzi with coriander leaves.

  10. serve gajar matar sabzi hot with some phulkas or parathas or as a side dish with dal-rice combo or kadhi-rice or curd rice.


how to make gajar matar recipe:

1. peel, rinse and chop carrots (gajar). heat 2 tablespoon oil in a pan or kadai. add 1 teaspoon cumin seeds (jeera) and saute them.

gajar matar recipe

2. add 1 inch finely chopped ginger and 1 to 2 chopped green chilies. if you want then you can also add ½ teaspoon red chilli powder at this step.

gajar matar recipe

3. saute for a minute or till the raw smell of the ginger disappears.

gajar matar recipe

4. add 4 to 5 medium sized chopped carrots.

gajar matar recipe

5. next add 1 cup green peas (matar).

gajar matar recipe

6. saute for 3-4 minutes.

gajar matar recipe

7. add rock salt or regular salt as required.

gajar matar recipe

8. add ½ cup water.

gajar matar recipe

9. stir well.

gajar matar recipe

10. cover and let the veggies cook.

gajar matar recipe

11. keep on checking and stirring in between. if the veggies start to get browned, add some more water.

gajar matar recipe

12. cook the veggies for 15-20 minutes till they are done. add ¼ teaspoon garam masala powder and stir well.

gajar matar recipe

garnish gajar matar sabzi with coriander leaves. serve gajar matar hot with some phulkas or parathas or as a side dish with dal-rice combo or kadhi-rice or curd rice.

gajar matar recipe




19 thoughts on “gajar matar recipe, how to make gajar matar ki sabzi recipe”

  1. I made this sabji and it was very good. I lyk it, it just simple & easy to make. My brother like it. I also saw on other site that suggested to add kasuri methi & cream. I think cream will give more better taste and methi will change the whole taste. Need to try that too. I haven’t seen any of my family adding methi to this sabji.

    1. thanks gurpal. we made this recipe often and its a family recipe. even we don’t add kasuri methi and cream to the sabzi. its a homely everyday sabzi. cream will make it more rich.

  2. divya deep chawla vaishnav

    Dasanna your way of presentation is too gud . I have tried three four recipe’s till now all turned out delicious . now for any recipe my first choice is you then I go to other websites I tried out finding sabzi of jimikand but till now I think not posted yet . its one of the Punjabi recipe

    1. 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.

  3. 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!

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