Aloo Gajar Matar Sabzi, Punjabi Aloo Gajar Matar

Abathroom Gajar Matar is a winter season unique sabzi made with seasonal fresh carrots, peas and potatoes. This is among the tastiest and simple winter season important sabzi to set with chapatis.

aloo gajar matar

Aloo Gajar Matar

Aloo gajar matar is our household preferred winter season important sabzi that we like to set with ghee smeared chapatis. The seasonal fresh red carrots, along with peas from the pods and potatoes when prepared with moderate spices tastes definitely delightful.
To make this curry meal taste out of this world tasty, serve it sprinkled with ghee and hot chapatis, the mix is oh so soothing and best.

Components Required for Aloo Gaiar Matar

  • Carrots: Seasonal fresh carrots taste remarkable I this sabzi dish.
  • Potato: Medium-sized or cubed child potatoes. Attempt to utilize the potatoes which are not too starchy and need to hold their shape after cooking.
  • Peas: Fresh or frozen peas.
  • Green chill: Green chili for that additional start the dish. Usage based on your taste choices.
  • Ginger: Provides a great taste and likewise assists in food digestion too.
  • Tomato: Balances the sweetness of carrots and peas.
  • Ghee: The sabzi tastes best in ghee but you can likewise make it in any cooking oil.
  • Cumin seeds: For tempering.
  • Spices: Asafetida, turmeric, coriander, red chili, garam masala, and salt.
  • Coriander leaves: Adds amazing flavors and textures to the sabzi.
ingredients aloo gajar matar

How to make Aloo gajar matar

Step 1. Slow Cook Vegetables –Heat ghee in a pan, add cumin seeds and ginger. Stir and add carrots, peas, and potatoes. Cook for ten minutes on low heat, stir in between.

Step 2. Add Spices and tomatoes– Now add all spices and salt and mix well. Make some space in the center of the pan and add tomatoes and green chilies. Cover it back with the vegetables and let it cook covered for 7-8 minutes.

Step 3- Cook until ghee separates-Open the lid and cook for another 5-7 minutes on medium heat or until ghee separates. Garnish with coriander leaves.
Serve hot drizzled with some more ghee and chapati.

Serving suggestions and variations

Serve the aloo gajar matar sabzi with ghee smeared chapati/rotis or paratha. You can serve it with rice or as a filling for toast.
Make a wrap with paratha, serve it with yogurt and seasonal pickles to make the most yummy meals.

Pro tips

  • Make sure to cut the carrots and potatoes in even pieces to ensure proper cooking.
  • Slow cooking the veggies on low heat in the starting brings out the most amazing flavors.
  • Adjust the spices and salt as per your taste.
  • This sabzi tastes best in ghee however if desired you can make it on oil as well.
  • Store the leftovers in the fridge. It tastes remarkable the next day.

Like aloo gajar matar, try these recipes….

aloo gajar matar sabzi
aloo gajar matar

How to make Aloo Gajar Matar

Sapana Behl

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Lunch

Cuisine Indian, North Indian

Servings 4 People

Calories 370 kcal

  • 500 g carrots
  • 4-5 potatoes
  • 1 cup peas
  • 2 ” ginger piece
  • 3-4 green chilies chopped
  • 2 tomatoes chopped
  • 1 teaspoon cumin seeds
  • A pinch asafetida
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • salt to taste
  • 4 tablespoon ghee
  • 1/4 cup coriander leaves chopped
  • Heat ghee in a pan, add asafetida, cumin seeds, and ginger. Stir and add carrots, peas
  • and potatoes.

  • Cook covered for ten minutes on low heat, stir in between.

  • Now add all spices and salt and mix well.

  • Make some space in the center of the pan and add tomatoes and green chilies

  • Cover it back with the vegetables and let it cook covered for 7-8 minutes.

  • Open the lid and cook for another 5-7 minutes on medium heat or until ghee separates.

  • Garnish with coriander leaves.

  • Serve hot drizzled with some more ghee and chapati.

  1. Make sure to cut the carrots and potatoes in even pieces to ensure proper cooking.
  2. Slow cooking the veggies on low heat in the starting brings out the most amazing tastes.
  3. Adjust the spices and salt as per your taste.
  4. This sabzi tastes best in ghee but if desired you can make it on oil as well.
  5. Store the leftovers in the fridge. It tastes remarkable the next day.

Serving: 1bowlCalories: 370kcalCarbohydrates: 57.9gProtein: 8.1gFat: 13.6gHydrogenated Fat: 8.1gCholesterol: 33mgSalt: 154mgPotassium: 1660mgFiber: 11.8gSugar: 14.1gCalcium: 91mgIron: 3mg

Keyword aloo gajar matar, aloo gazar matar sabzi, gajar matar sabzi, how to make aloo gajar matar sabzi, punjabi aloo gajar matar

Jobber Wiki author Frank Long contributed to this report.