4.8 from 54 votes
Aloo Gajar Matar Recipe
Aloo Gajar Matar ki Sabji is an easy Punjabi style dry preparation made with potatoes, carrots and peas. The recipe is made without onion, garlic and has minimal spices. Pairs nicely with roti or paratha and can be packed in lunch box.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 310 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 3 potatoes medium-sized - 220 to 230 grams potatoes or 1.5 cups peeled & chopped potatoes
- 2 carrots medium-sized - 150 grams carrots or 1 cup peeled & chopped carrots
- ¾ cups green peas - fresh or frozen
- 1 teaspoon cumin seeds
- 1 inch ginger - finely chopped or 1 teaspoon, chopped
- 1 or 2 green chilies - finely chopped, about ½ to 1 teaspoon, chopped
- 1 pinch asafoetida (hing)
- 3 tablespoons water or as required
- 2 tablespoons oil
- 1 to 2 tablespoons chopped coriander leaves
- salt as required
Instructions
Preparation
- Rinse the vegetables in water first for a few times.
- Peel and then chop the potatoes and carrots into small pieces or you can even chop them into small cubes.
- Also finely chop the ginger and green chilli.
Cup of Yum
Making aloo gajar matar
- Heat oil in a 2 litre pressure cooker. Keep heat to a low. Add cumin seeds and let them splutter.
- Add the chopped ginger and green chillies in pressure cooker.
- Saute for about 20 seconds.
- Then add all the vegetables - potatoes, peas and carrots. Add asafoetida (hing) and saute for 2 to 3 minutes on low to medium-low heat.
- Add salt as required and 3 tablespoons water. Mix well. Close the pressure cooker tightly with its lid.
- Pressure cook for 2 to 3 whistles on medium heat or till the vegetables become tender.
- Once the pressure drops on its own, then only remove the lid of the cooker.
- If there is any water or moisture in the cooker, then simmer on low heat till all the water is evaporated.
- Check the seasonings and add more salt if required.
- Lastly add coriander leaves and give a gentle stir.
- Serve Aloo Gajar Matar hot or warm with roti or chapati or as a side dish with a North Indian meal.
Notes
- For cooking veggies in a pan: Add about 5 to 6 tablespoons of water and cover the lid tightly and simmer till the veggies are tender. In case the water dries up whilst cooking, then add some hot water and continue to cook.
- Instead of red carrots, you can use orange carrots. But make sure that they are fresh and tender.
- The recipe can be doubled or tripled to make for more servings
Nutrition Information
Calories
310kcal
(16%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
582mg
(24%)
Potassium
1140mg
(33%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
7094IU
(142%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin C
65mg
(72%)
Vitamin E
4mg
Vitamin K
19µg
Calcium
58mg
(6%)
Vitamin B9 (Folate)
66µg
Iron
3mg
(17%)
Magnesium
70mg
Phosphorus
179mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 310
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 582mg | 24% |
| Potassium | 1140mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 7094IU | 142% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 65mg | 72% |
| Vitamin E | 4mg | |
| Vitamin K | 19µg | |
| Calcium | 58mg | 6% |
| Vitamin B9 (Folate) | 66µg | |
| Iron | 3mg | 17% |
| Magnesium | 70mg | 18% |
| Phosphorus | 179mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.