Gajar Matar ki Sabji (Carrots & Green Peas)
User Reviews
5.0
27 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
3
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Calories
171 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Gajar Matar ki Sabji (Carrots & Green Peas)
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This Gajar Matar Sabji is a delicious North Indian Punjabi style dry preparation of sautéed carrots and fresh green peas with few spices and herbs. Best served with some roti, phulka or paratha for a comforting, healthy and satisfying meal.
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Ingredients
- 4 to 5 carrots small to medium-sized, (gajar) - chopped in 0.5 inches pieces or cubes
- 1 cup green peas (matar) - fresh or frozen
- 1 teaspoon cumin seeds
- 1 inch ginger - finely chopped or grated
- 1 or 2 green chilies
- ½ teaspoon red chili powder - optional
- ¼ teaspoon garam masala or punjabi garam masala
- 2 tablespoon oil
- ½ cup water
- 3 tablespoons Coriander leaves - chopped
- salt or rock salt (edible and food grade) as required
Instructions
- Peel, rinse and chop the carrots.
- Heat oil in a pan or kadai. Add the cumin seeds and let them splutter on low heat.
- Add the ginger and green chilies. If you want then you can also add red chilli powder at this step.
- Saute for a few seconds or till the raw aroma of ginger disappears.
- Add the carrots and green peas together with the salt as needed. Saute for 3 to 4 minutes on low to medium low heat.
- Add ½ cup water and stir. Cover the pan with a lid and let the veggies cook. Keep on checking and stirring in between.
- If the veggies start to get browned or are sticking to the pan, then add a splash of water. Mix well. Cover with the lid and continue to cook.
- Cook the veggies for 15 to 20 minutes on low to medium low heat till they are softened and tender. If there is any water in the dish then cook without the lid till all the water evaporates. This dish is a dry dish so make sure there is no water in it.
- Lastly sprinkle garam masala powder and mix well.
- Garnish the sabji with coriander leaves or you can mix coriander leaves with the sabji.
- Serve gajar matar sabzi hot with some phulka or paratha or as a side dish with dal-rice or kadhi-rice or curd rice.
Notes
- You can use either red carrots or orange carrots.
- Make sure that the carrots are fresh and tender for the best flavor and taste.
- Both fresh peas and frozen peas work well in the recipe.
- Cut the carrot pieces into equal sizes so that they cook evenly.
- The recipe can be scaled easily.
Nutrition Information
Show Details
Calories
171kcal
(9%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
987mg
(41%)
Potassium
395mg
(11%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
13993IU
(280%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
30mg
(33%)
Vitamin E
4mg
Vitamin K
25µg
Calcium
47mg
(5%)
Vitamin B9 (Folate)
47µg
Iron
1mg
(6%)
Magnesium
29mg
Phosphorus
84mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 987mg | 41% |
| Potassium | 395mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 13993IU | 280% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 30mg | 33% |
| Vitamin E | 4mg | |
| Vitamin K | 25µg | |
| Calcium | 47mg | 5% |
| Vitamin B9 (Folate) | 47µg | |
| Iron | 1mg | 6% |
| Magnesium | 29mg | 7% |
| Phosphorus | 84mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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