Aloo Gajar Matar (Indian Potatoes, Carrots & Peas)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
220 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Gajar Matar (Indian Potatoes, Carrots & Peas)
Description
Aloo Gajar Matar (Indian Potatoes, Carrots & Peas) combines diced potatoes and carrots sautéed with cumin seeds, green chili, and minced garlic in cooking oil, then spiced with turmeric powder, red chili powder, and salt. Water is added to assist cooking, and the mixture is covered and simmered until the vegetables are tender. Frozen or fresh green peas are added during cooking to complement the texture and sweetness.
This method delivers tender, vibrant vegetables infused with earthy cumin and the mild heat of chili powders. The final seasoning of pomegranate or dry mango powder introduces a subtle tart note balancing the spices. The resulting curry is versatile and pairs well with Indian flatbreads, making it suitable for a vegetarian meal component.
The recipe notes adaptability in cooking time depending on vegetable size and suggests substituting the tangy powders with lemon or lime juice if unavailable.
Ingredients
- 1.5 cup potato cubed
- 4.5 cups carrot cut into small pieces
- 1 cup green peas fresh or frozen
- 2.5 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper chopped, optional
- 2 teaspoon garlic minced
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder adjust to taste, Mirchi powder
- 1 teaspoon salt adjust to taste
- 3 tablespoon water
- 1 teaspoon pomegranate powder or Dry Mango Powder (Amchur, aka anardana
Instructions
- Peel and cut the potatoes and carrots.
- Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.
- Add the cubed potato and stir well. If using fresh green peas, add them now.
- Add carrots, water and stir them in.
- Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.
- Check that the veggies are cook by pressing with a ladle.
- Add pomegranate powder and mix welll. Check seasoning and adjust if needed
- Garnish with cilantro and enjoy with roti or paratha.
Notes
- Cooking time varies with the size of the potato and carrot pieces; smaller cuts cook more quickly.
- If pomegranate powder or dry mango powder is not available, fresh lime or lemon juice can be used as a substitute to add acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 735mg | 31% |
| Potassium | 884mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 24434IU | 489% |
| Vitamin C | 34mg | 38% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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