aloo matar gajar sabzi

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

An Amazing combination of mouth drooling Aloo Matar Gajar recipe for winters is here to tantalize your taste buds. You can have it for breakfast or lunch or make it for guests. Potato curry with carrot and peas is not only a delicious sabzi to feast on but is nutritious as well. I am sure the kids who don’t love eating veggies will  enjoy this finger licking Aloo Matar Gajar recipe.

Here is an a quick recipe with step by step pictures to make yummy Aloo Matar Gajar sabzi. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.Potato curry with carrot and peas

Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.potato curry with carrot and peas

Making:

Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.potato curry with carrot and peas

Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.Potato curry with carrot and peas

After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.Potato curry with carrot and green peas

After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.Potato curry with carrot and green peas

Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.Potato curry with carrot and green peas

Serving:

Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!Potato curry with carrot and green peas

Suggestion

  • You can replace tomato with dry mango powder.
  • This quantity of sabzi is serves 3-4 members.

Gajar Aaloo Matar Sabzi Recipe - Potato Curry with Carrot and Peasaloo matar gajar sabzi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 3 (250 grams)
  • Potatoes – 4 (250 grams)
  • Green peas - ½ cup
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Mustard oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Ginger – 1 tsp (paste) or 1 inch baton grated
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.
  3. Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  4. Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.
  5. After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.
  6. After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.
  7. Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.
  8. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice.

 

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