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