Gajar Matar ki Sabji (Carrots & Green Peas)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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)
Description
This recipe involves chopping fresh carrots into uniform pieces and cooking them along with green peas in oil infused with cumin seeds, ginger, green chilies, and optional red chili powder for mild heat. The sabji is simmered in a small amount of water until the vegetables become tender and the moisture evaporates, leaving a dry preparation seasoned with garam masala and salt.
The resulting dish features soft, slightly spiced carrots and peas with hints of warmth from the garam masala and freshness from coriander leaves. It pairs well with Indian breads or rice and complements a variety of meals. The use of fresh or frozen peas works equally well, and the carrots can be orange or red for color variation.
Ensuring evenly sized carrot pieces promotes uniform cooking. Adjust the spice amounts to taste, and this simple sabji can be scaled easily for larger servings. It offers a straightforward way to enjoy garden vegetables with traditional Indian seasoning.
Ingredients
- 4 to 5 carrot 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 neutral cooking oil generic cooking 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
- Use fresh, tender carrots cut evenly to ensure even cooking and best flavor.
- Either fresh or frozen peas work well in this dish.
- You may use orange or red carrots based on availability or preference.
- The recipe proportions can be scaled up or down easily to serve more or fewer people.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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