Gajar Matar Ki Sabzi is a winter delight! Winter is the season of comfort food, and when it comes to North Indian households, there’s no better way to embrace the chill than with a plate of warm and flavorful Gajar Matar Ki Sabzi.
This simple, yet delicious dish is a celebration of fresh seasonal produce, combining sweet carrots and tender green peas with an aromatic blend of spices.
What Makes Gajar Matar Ki Sabzi Special?
Seasonal Goodness: The winter months bring the freshest carrots and peas to the market, and their natural sweetness and tenderness shine in this dish.
Quick and Easy: With minimal ingredients and a straightforward method, this sabzi can be prepared in under 30 minutes.
Versatile Accompaniment: It pairs beautifully with chapati, paratha, or even as a side dish with dal and rice.
Ingredients you need for Gajar Matar Ki Sabzi
Carrots - If you find red carrots, that would be the best as in India, red carrots are very popular during winter months. But you can definitely use the orange variety too, like how I used here.
Peas - Use fresh peas if you can find them, as those are sweeter.
Tomato and Onion Paste - Either finely chop onion, green chili and tomato or make a paste.
Spices - The dish does not call for any special spice. Just the regular cumin powder, coriander powder and chili powder is used. Along with that, a small amount of turmeric for color and cumin seeds are added in the beginning of cooking.
Cilantro leaves - A small amount of cilantro leaves at the end will add a lovely, refreshing flavor.
Step-by-Step recipe
Peel and dice the carrots into small, even pieces. If using fresh peas, shell them and keep them ready.
Heat oil or ghee in a pan over medium heat. If you're using mustard oil, let it heat until it begins to smoke slightly, then reduce the heat. Add cumin seeds, and let it sizzle.
Using a blender, blend the onion, tomato and green chili. You can also simultaneously very finely chop these.
Add it to the pan and stir it around to cook until the raw aroma of onion and tomato is gone.
Sprinkle all the spice powder and stir it around. Cook the spices for a few minutes. If the spices stick to the bottom of the pan, sprinkle a little water and cook the spices.
Add the diced carrots and green peas to the pan. Mix well to coat the vegetables with the tempered spices.
Pour a little hot water. Cover the pan with a lid and cook on low to medium heat for 8–10 minutes. Stir occasionally to ensure even cooking and prevent sticking. Check if the carrots are tender. If needed, add a splash of water to help the vegetables cook without drying out.
Once the vegetables are cooked through, garnish with freshly chopped coriander leaves for a burst of freshness and color.
Tips for the Perfect Sabzi
Fresh Produce Matters: Use the freshest carrots and peas available for the best flavor and texture.
Adjust the Spices: Feel free to tweak the spice levels according to your taste preferences.
Oil Options: While ghee adds an authentic flavor, you can substitute it with vegetable or sunflower oil if preferred.
Make it Your Own: Add a squeeze of lemon juice or a pinch of amchur (dry mango powder) at the end for a tangy twist.
The vibrant color of Gajar Matar Ki Sabzi, it's aromatic spices, and homely taste make it a favorite in every household. Plus, it’s a great way to add more vegetables to your diet without compromising on flavor.
FAQs
Yes, frozen peas work perfectly well. Just make sure to thaw them slightly before adding them to the pan.
Yes, you can prepare it a few hours in advance. The flavors deepen over time, making it even more delicious.
Fresh mint leaves or a sprinkle of kasuri methi (dried fenugreek leaves) can be great alternatives for garnish.
More winter dishes to try
Gajar Matar Ki Sabzi
Ingredients
- 4 Carrots
- 2 Cups Peas
- 1 tablespoon Ghee
- ¼ teaspoon Cumin seeds
- 1 Small Onion (5 Oz)
- 1 Small Tomato (4 to 5 Oz)
- 2 Green chili
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Cumin powder
- ¼ teaspoon Coriander powder
- ¼ teaspoon Chili powder
- Salt to taste
- Finely chopped cilantro leaves
Instructions
- Peel and dice the carrots into small, even pieces. If using fresh peas, shell them and keep them ready.
- Heat oil or ghee in a pan over medium heat. If you're using mustard oil, let it heat until it begins to smoke slightly, then reduce the heat. Add cumin seeds, and let it sizzle.
- Using a blender, blend the onion, tomato and green chili. You can also simultaneously very finely chop these.
- Add it to the pan and stir it around to cook until the raw aroma of onion and tomato is gone.
- Sprinkle all the spice powder and stir it around. Cook the spices for a few minutes. If the spices stick to the bottom of the pan, sprinkle a little water and cook the spices.
- Add the diced carrots and green peas to the pan. Mix well to coat the vegetables with the tempered spices.
- Pour a little hot water. Cover the pan with a lid and cook on low to medium heat for 8–10 minutes. Stir occasionally to ensure even cooking and prevent sticking. Check if the carrots are tender. If needed, add a splash of water to help the vegetables cook without drying out.
- Once the vegetables are cooked through, garnish with freshly chopped coriander leaves for a burst of freshness and color.Serve warm
