Aloo Gajar Matar ki Sabji is an easy Punjabi style dry preparation made with potatoes, carrots and peas. The recipe is made without onion, garlic and has minimal spices. Pairs nicely with roti or paratha and can be packed in lunch box.
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