aloo gajar matar

4.77 from 13 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.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Side Dish

Cuisine: Indian, Punjabi

Servings: to 3

Calories: 242kcal

Author: Dassana Amit

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