gajar matar recipe
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5 from 2 votes

gajar matar recipe

gajar matar sabzi recipe - delicious dry sauted carrots and fresh green peas.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: main course, side dish
Cuisine: north indian
Servings: 3 to 4
Calories: 173kcal
Author: Dassana Amit


  • 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


  • peel, rinse and chop the carrots (gajar).
  • heat oil in a pan or kadai. add the cumin and saute them.
  • add the ginger and green chilies. if you want then you can also add red chilli powder at this step. 
  • saute for a minute or till the raw smell of the ginger disappears.
  • add the carrots and green peas (matar) along with the salt. saute for 3-4 minutes.
  • add 1/2 cup water and stir. cover and let the veggies cook. keep on checking and stirring in between
  • if the veggies start to get browned, add some more water.
  • cook the veggies for 15-20 minutes till they are done. sprinkle garam masala and stir well.
  • garnish gajar matar sabzi with coriander leaves.
  • 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.


Calories: 173kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 390mg | Fiber: 6g | Sugar: 8g | Vitamin A: 14056IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg