Gajar Matar ki Sabji | How to make Gajar Matar Sabzi

This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, inexperienced peas and minimal spices. Although there are various variations of constructing carrot and peas dry curry, this recipe is straightforward and fast to make with a handful of elements. This dish makes for a straightforward lunch or dinner on weeknights. Savor with a roti or paratha for a comforting wholesome meal.

Gajar matar ki sabji is an everyday dish in my dwelling. In Hindi language gajar are carrots and matar are inexperienced peas. Their mixture style good in lots of recipes.

Simplicity is the important thing of this recipe. The three elements that taste the carrot and peas are cumin, inexperienced chilies and ginger. That’s it.

The sweetness of the carrots will get very properly balanced by the chilies and ginger. The dish is completed off with a sprinkle of the Punjabi garam masala.

You’ve got a flavorful, spiced and delectable gajar matar available with some tender roti or paratha or as a facet dish with dal-rice or kadhi-rice or curd rice. in case you are having this dish with roti then plain curd may also go properly.

That is my mom-in-law’s recipe. I merely like it once I share a recipe that I’ve discovered in my household and which is made usually at my dwelling. That is additionally a no onion and no garlic recipe and will get finished simply.

As a variation, generally we additionally add potatoes on this gajar matar sabzi. You’ll be able to test this recipe of Aloo gajar matar that I had shared earlier.

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The perfect factor about these dishes is that they’re very simple to make. Easy and fast recipes which can be made with minimal elements and go properly with roti or as a facet dish. Easy comforting Indian meals.

I’ve made this recipe in a pan. However generally I additionally make it in a stovetop stress cooker. You’ll be able to cook dinner this dish in an On the spot pot or a stovetop stress cooker including water as wanted.

Step-by-Step Information

Tips on how to Make Gajar Matar ki Sabji

1. Peel, rinse and chop 4 to five medium-sized carrots. Attempt to chop them into 0.5 inches of cubes or items. Set them apart.

Warmth 2 tablespoons of oil in a pan or kadai. Add 1 teaspoon cumin seeds and fry them until they splutter on low to medium low warmth.

2. Add 1 inch finely chopped ginger (about 1 teaspoon chopped ginger) and 1 to 2 chopped inexperienced chilies (about 1 teaspoon chopped).

In order for you then you can even add ½ teaspoon pink chili powder at this step.

3. Saute for a couple of seconds or until the uncooked aroma of the ginger and garlic disappears.

4. Add the chopped carrots. You should utilize orange carrots or pink carrots.

5. Subsequent add 1 cup inexperienced peas. The inexperienced peas might be contemporary or frozen.

6. Saute for 3 to 4 minutes on low to medium low warmth.

7. Add salt as required.

8. Add ½ cup water.

9. Stir and blend properly.

10. Cowl the pan with a lid and let the veggies cook dinner on low to medium low warmth.

11. Carry on checking and stirring the veggies whereas they cook dinner. if the veggies begin to get browned or get caught to the pan, add a splash of water. Combine and canopy the pan to proceed cooking.

12. Cook dinner the veggies for 15 to twenty minutes until they’re tender and softened. The water must be dried up and evaporated. There must be no hint or any liquids within the dish. It is a dry dish.

If there may be any water within the pan then cook dinner with out the lid until the water evaporates and the gajar matar sabzi appears to be like dry.

Lastly as soon as the veggies are cooked and all of the water has evaporated then add ¼ teaspoon garam masala powder. Stir and blend properly.

Garnish the sabzi with 3 tablespoons of coriander leaves or you’ll be able to combine it with the sabji.

Serve gajar matar sabzi scorching with some phulka or paratha or as a facet dish with dal-rice combo or kadhi-rice or curd rice.

It will also be packed within the lunch field with a facet of roti, paratha or complete wheat bread.

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This Gajar Matar Sabzi put up from the archives (April 2012) has been republished and up to date on 13 September 2021.