Gajar Matar is a very simple vegetable made in every North Indian household, especially in winters when the carrots and peas are locally available in abundance.
| Preparation Time: | 40 minutes |
| Servings: | 4 |
Ingredients
| Chopped Carrots (gajar) | 2 cups (about 2 carrots) |
| Red potatoes (aloo) | 1 medium (1 cup chopped) |
| Matar (shelled peas) | 1/2 cup |
| Oil | 1 tsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Salt | 3/4 tsp |
| Freshly blended tomatoes | 1/2 cup |
| Garam masala | 1/2 tsp |
Method
- Peel and chop carrots and potatoes in 1/2 cm thick pieces.
- Heat 1 tsp of oil in a large nonstick pan. Add cumin seeds. Wait till seeds puff up and start to change color.
- Add potato pieces and fry till they start browning (about five minutes). Keep stirring for even browning. If you are in a hurry, you can skip this step and add potatoes along with carrots below.
- Add turmeric powder, chilli powder, coriander powder and stir till fragrant.
- Quickly add carrots, peas, salt and a tablespoon of water. Mix thoroughly. Reduce heat. Cover the pan and let it cook for 20 minutes. Stir occasionally.
- When potato pieces are soft, add blended tomato and garam masala. Mix thoroughly. Let it cook covered for 5 more minutes.
- Turn off the heat. Gajar Matar Vegetable is ready. Serve hot as a side dish with Naan or chapati.
Meal suggestion:
Goes well with Whole Moong, Raita and Chapati.
Summary
Recipe Name
Gajar Matar
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)