This healthy and yummy sabzi is normally made during winters time in the Northern parts of India.
This simple sabzi have a great taste,when cooked in winters time because winter carrots are sweeter in taste and together with fresh peas they taste best.
Why winters? Since red winter carrots and green peas both are fresh and seasonal veggie that we get during winter time in India. Well frozen peas are also easily available in markets throughout the year but they are no match if you compare their taste to the fresh one. You can also use orange carrots in it.
The gajar matar sabzi is staple food at my home. It is an exotic Punjabi delicacy, which is sauted and cooked in tomato with flavorful and aromatic Indian spices.
This recipe is adapted from my mother's kitchen. She prepares very well and too delicious. It is very popular North Indian dish especially in Punjabi families.
This is our lunch on last monday - I made this soulful sabzi as a side accompaniment with roti, pickle, and ofcorse curd. Curd is must for me with all dry sabzi's.
Sometimes I added potatoes in it, then that become aloo, gajar and matar ki sabzi. Addition of aloo in sabji tastes great. I always make some extra sabzi so that I can use leftover Aloo gajar matar sabzi to make Stuffed Paratha.
You can try end number of easy punjabi curry recipes like
aloo matar paneer curry, black chickpeas curry, kaddu ki sabzi, easy potato curry, black eyed bean curry
Course: Main Course
Cuisine: Punjabi | North Indian
Total time : 30 minutes
Author : Jolly Makkar
Ingredients :
Fresh Red carrots / gajar - 1 cup
Peas shelled / hare matar / frozen peas - 1/2 cup
Tomatoes - 1 to 2 small tomatoes
Finely chopped ginger - 1 tsp (its optional)
Cumin seeds/ jeera - 1 tsp
Red chilli powder - 1/2 tsp as per taste
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Cooking Oil - 2 Tbsp
Fresh Coriander leaves for garnish
Preparation Method :
1. Heat oil in a pan, add cumin seeds and chopped ginger. Cook for a minute till they start to pop a little.
2. Now add peeled and cubed carrots and shelled peas.3Add all spices turmeric powder, red chilli powder, coriander powder and salt to taste and mix well.
3. Cover the pan/kadai with a lid, cooked the veggies with 1 minutes, so carrot and peas cooked well.
4. Once you check the veggies is cooked 60%, then add chopped tomatoes. Cook tomatoes for 6-7 minutes and add 2-3 tbsp water if required.
5. Cover the pan/kadai with a lid and cook for few minutes till tomatoes are well cooked and combined with veggies.
6. Keep stirring it in between so that it does not stick to the bottom of pan.When carrots are done sprinkle garam masala and mix well.
7. Garnish with chopped coriander leaves and serve hot with chapati paratha or poori.
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