Aloo Gajar Matar Sabzi ki Recipe, Punjabi Style Gajar Aloo Matar

Aloo Gajar Matar ki Sabzi
Aloo Gajar Matar ki Sabzi

Aloo gajar matar is my favorite winter vegetable. I love winters for the colors it brings in the vegetable market. Though in today’s era everything is available all around the year, seasonal taste is unbeatable though. I love the sweetness in fresh red carrots (gajar) and peas (matar). Aloo gajar matar makes a great combination and I remember waiting for winters to have my first aloo gajar matar ki sazbi of the season.

I still remember as a kid when my mom used to peel peas soaking sun and I used to finish half the bowl eating raw peas. Even after finishing peeling kilos of peas she would never find enough peas left in the bowl. My mom prepares delicious food and I always used to ask her to make my favorite vegetable of aloo, gajar, matar every alternate day during winters.

Video Recipe

I feel nostalgic thinking about winter and its food. As a growing kid we could eat as much and specially during the winters the metabolism is so fast to digest everything you eat, quickly.
Before the red carrots and fresh peas gets disappear from the market I decided to share my favorite recipe of aloo gajar matar with you.

Potato Carrot Peas Curry Ingredients

How to Prepare –

Finely chop onion and puree the tomatoes. Make ginger, garlic, coriander and green chilli paste in mortar pestle. It brings out the flavours well when grinded in mortar pestle. While its cooking, wash peel and dice potato and carrot. Peel peas. Keep all spices ready. Roast required gram flour (if not already stocked up).

How to make Aloo Gajar Matar –

There are various ways to prepare this combination of vegetable. Be it dry, semi dry or liquid, everything goes well either with Ajwain Paratha, Masala Puri, Beetroot Puri, Methi Puri or Jeera Rice , Garlic Rice Recipe. This time I am sharing the thicker, creamier version, more like restaurant style of preparing this Indian gravy. It goes well for lunch or dinner or even when you guests coming over.

Caramelizing onion on a low heat till it gets golden brown gives this recipe a nice flavor. I like to cook spices in oil right after onion and ginger, garlic, coriander and chilli paste are done. Cook tomato puree till oil starts oozing out from sides and turns dark red in colour. Now is the time to add roasted gram flour, it gives curry/gravy a thick and creamy textue. It also thicknes the gravy after it is prepared, so its better to adjust the consistency depending on when are you planning to serve. Cook potato (aloo), carrot (gajar) and peas (matar) in the gravy along with the spices and done. This recipe requires a little extra oil as it is a gravy, but I have used 1 Tbsp less than what is required, I would suggest you to go with the recipe for best results.

Other Similar Recipes –
Aloo (potato) is a versatile and universal ingredient which can be used in various Indian and continental recipes Aloo matar ki sabzi , Aloo ki sabzi. However, each Indian curry differs from one another.

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Print Recipe
Dhaba Style Aloo Gajar Matar ki Sabzi
Aloo gajar matar is my favorite winter vegetable. I love winters for the colors it brings in vegetable market. Though in today’s era everything is available all round the year, but seasonal taste is unbeatable. I love the sweetness in fresh red carrots (gajar) and peas (matar). Aloo gajar matar makes a great combination and I remember waiting for winters to have my first aloo gajar matar ki sazbi of the season.
Aloo Gajar Matar ki Sabzi
Prep Time 10 Mins
Cook Time 25 - 30 Mins
Passive Time 0 Mins
Servings
people
Ingredients
Prep Time 10 Mins
Cook Time 25 - 30 Mins
Passive Time 0 Mins
Servings
people
Ingredients
Aloo Gajar Matar ki Sabzi
Instructions
  1. Heat oil in a pan or kadai.
  2. Add cumin seeds, let it splutter.
  3. Add ginger, garlic, coriander and green chilli paste. Mix well and cook for a minute.
  4. Add finely chopped onion and cook on a low flame till onion turns golden brown. (This might take about 5 - 8 mins)
  5. Add turmeric powder, red chilli powder, Kashmiri red chilli powder and coriander powder. Mix well.
  6. Add a dash of water so that spices do not burn.
  7. Add tomato puree and salt. Mix well.
  8. Cover and cook on a medium flame for about 4-5 minutes. Stir once in between if required. Make sure the masala does not burn or stick to the bottom of the pan.
  9. Uncover and give it a stir. Cook uncovered till oil starts to ooze out from sides. Cook till masala turns dark red in colour.
  10. Add roasted gram flour and mix well.
  11. Add diced potato and carrot. Mix well. Cook for about 2-3 minutes.
  12. Add peas and mix well. Cook for 2 minutes.
  13. Add water as per desired consistency. (I added 2 cups).
  14. Give it a boil. Cover and cook for 4-5 minutes.
  15. Add garam masala powder and kasuri methi powder. Mix well.
  16. Cover till vegetables and cooked properly.
  17. Garnish with coriander leaves.
  18. Serve hot with roti, paratha, puri or rice.
Recipe Notes

Tips and Tricks –
• Cooks best in a heavy bottom pan/kadai.
• Always adjust spices as per your taste. Covering the lid ensures cooking faster.
• Addition of roasted gram flour gives it a thicker and creamier texture.
• Adjust water as per desired consistency. The gravy will get thicken after cooking.
• Caramelizing onion on a low flame releases a nice flavor to the dish.
• Add little water (2 tbsp) after adding spices so that they do not burn, and after adding roasted gram flour, if required.

Nutritional value –
1. Carrots have endless nutritional benefits. From being rich in nutrients like Vitamin K, A, fiber, potassium and antioxidants, to an ingredient helps reducing risks of cancer and cardiovascular diseases.
2. Peas is a good source of Vitamin C and K, manganese, thiamin and fibre.
3. Potatoes are a good source of Vitamin C and B6, fibre, magnesium and antioxidants.

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