Gajar Matar Sabji | Indian Carrot And Peas Curry Recipe (2024)

Gajar Matar sabji is a dry mix of carrots and peas sauteed in oil with spices. A very simple dish to use seasonal veggies and create a flavorful dish. This gajar matar ki sabji is cooked mostly in winters because that's when fresh carrots and peas are available in the market.

Now having frozen vegetables around gives us the freedom to make this anytime throughout the year. But nothing can beat the fresh peas taste. You can check peas and carrot recipes like peas paratha, carrot with spring onion, gajar ka halwa, gajar raita.

I created this north Indian mini thali for BM theme when we had husband's colleague visit. This was easy to make, it includes

Dal Palak
Coconut Laddu
Gajar Matar Sabji
Roti, Rice, Dil leaves raita, Salad. This will go very well as a side dish with roti and rice.

This gajar matarki sabji is very simple to cook. Saute chopped carrot and peas with cumin seed, ginger paste with spices like garammasala (kitchen king), red chili powder, coriander powder and turmericpowder. Garnishing with chopped green coriander before serving.

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If you try this recipe then we would love to see your creation. Do share a photo with us oncode2cook2017@gmail.comor tag me at Instagram@code2cookusing hashtag#code2cook.

So let see how to make this finger-licking gajar matarki sabji or gajar matarsabji.

Gajar Matar Sabji | Carrot Peas Curry

Ingredient 4-5 Serving

3 Cup carrots cut in slices or small pieces
1 Cup peas(if fresh is not available then use frozen, thaw before measuring)
1 Cup potato cut into small pieces
2 Small green chilies chopped (optional)
1 Medium size tomato chopped finely
½ Cup onion chopped finely
1 teaspoon cumin seed
1" Ginger freshly grated
¼ teaspoon turmeric powder
1 teaspoon kitchen king (garam masala)
1 teaspoon dry coriander powder
½ teaspoon red chili powder
Salt as per taste
2 Tblsp oil for cooking
½ cup water
A handful of green chopped coriander

Method

1. First heat a heavy bottom kadhai on medium flame. Add oil.
2. Once the oil is hot enough, add cumin seeds and let them crackle.
3. Now add chopped onion, green chili, and grated ginger. Cook it until onions are light brown in color.
4. To this add chopped tomato. Cook for another 2 minutes.
5. After 2 minutes tomato will become soft and mushy. Add cut carrots and potato in the kadhai, mix well. Cover the lids and cook for 4-5 minutes on medium-low flame. Stir in between.
6. After 5 minutes add peas, kitchen king powder, coriander powder, red chili powder, turmeric powder, and salt.Mix well and add ½ cup of water. Cover the lid and cook for another 5 minutes on low flame.
7. Garnish with chopped green coriander and serve hot with roti or paratha. Gajar matarki sabji or gajar matarsabji is ready to enjoy.

Note

1. You can skip onion for no onion version.
2. I added a potato for my kids, you can skip if you want to keep only carrot and peas.

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This is my entry for “Breakfast staple with different grain event” inBM 91 week3 day 1.