5 from 18 votes
Gajar Matar ki Sabji (Carrots & Green Peas)
Gajar Matar ki Sabji is a dry Indian vegetable dish made from sautéed carrots and green peas flavored with cumin, ginger, green chilies, and aromatic spices. The vegetables cook until tender and lightly spiced, creating a subtly flavorful side or main accompaniment. The dish balances the natural sweetness of carrots and peas with warming spices and fresh coriander garnish.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
3
Calories:
171 kcal
Course:
Side Dish, Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 171
% 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.