Aloo Gajar Matar is yet again a popular Punjabi stir fry recipe that is popular during cold weather. It is a quick sabzi recipe with potatoes, carrots, green peas, and some Indian spices.
This has been so popular in my home when I was growing up. My Mom used to make it quite often. In India, we used to get bright red carrots during cold weather. And those carrots compliments so well in this sabzi and Gajar Halwa.
You can also try Aloo Gobi my another famous stir fry that pairs perfectly with Indian raita. You can also try this Aloo Matar Paneer, which has almost the same flavors as this sabzi.
The post contains Helpful Tips & Tricks to make Aloo Gajar Matar. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
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⭐ABOUT ALOO GAJAR MATAR
Aloo Gajar Matar is a simple and easy stir fry recipe from North Indian Punjabi cuisine. It is made with three main ingredients aloo (potatoes), gajar (carrots), and matar (peas), hence the name aloo gajar matar.
It is usually made in cold weather as we get bright red color carrots during that time, which in turn makes this sabzi incredibly delicious. In addition, the veggies, including carrots and potatoes, are cut into the same size, which helps in reducing the cooking process.
It is usually made dry as the flavors develop more appropriately. But some make this stir fry into curry too. But, for me, the dry one tastes far better than the curry one. So once all the veggies are cut, then you need 15-20 minutes of your time to make this delicious Indian sabzi.
To ease the process, you can also make this in a pressure cooker by adding only 1-2 tablespoons of water, and the recipe comes out just perfect.
🥘INGREDIENTS
- POTATOES: You can use any potato for the recipe. Just peel the skin and cut them into bite-sized pieces.
- CARROTS: You can use full-size carrots or baby carrots for the recipe. Just cut them also into bite-size pieces.
- PEAS: A cup of green peas (Fresh/frozen) will work in the recipe.
- SPICES: Basic Indian spices, including garam masala, coriander powder, cumin seeds, red chili powder, and mango powder, are added to this Indian recipe.
- OIL: Oil is added to stir-fry the veggies.
- GARNISH: Garnish with fresh coriander leaves.
- See the recipe card for quantities.
🔪HOW TO MAKE ALOO GAJAR MATAR
* For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
Peel carrots and potatoes and then cut them into bite-sized pieces. You can use fresh/frozen green peas; just make sure to add them at the end.
Take a heavy-bottomed Kadao or a skillet. And add oil. When the oil is hot, add cumin seeds.
When they splutter, add cumin seeds and diced potatoes, and salt. Mix and cover with a plate or lid, cook at low heat for 5-7 minutes and keep stirring in between.
Whne potatoes are half cooked, then add diced carrots. Mix and cover at low heat for 5-10 minutes or until the veggies are soft & tender.
Next, add peas and spices, including garam masala powder, coriander powder, amchur powder, and red chili powder. Stir until all the ingredients are well combined.
Cover it again for 5 minutes and serve with Roti and enjoy!
💭PRO TIPS
- Cut the veggies into the same and equal-sized pieces. That way, the veggies will be cooked at the same time.
- You can adjust the spices by increasing or decreasing the amount of red chili powder and garam masala powder.
- You can add amchur powder to give a tangy flavor to the sabzi.
- Keep stirring the ingredients after every 3-4 minutes or even cooking. Also, if you keep stirring in the middle, the veggies will not get burnt.
- Red carrot tastes the best in the recipe, but orange baby carrots work too.
👪SERVING SUGGESTIONS
You can serve it with Indian Roti/Chapatti or any other Indian flatbread like Naan or Poori. Ad pair with a salad of your choice and green chutney or Indian pickle.
Aloo Matar Gajar also pairs perfectly with yogurt or Indian raita, or any lentil recipe.
FAQs
Yes, you can use frozen veggies to make this aloo gajar matar. Time may vary as frozen veggies get cooked in less time than fresh veggies. Keep stirring and keep checking until all the veggies are soft & tender.
You store it in the fridge for 3-5 days in an air-tight container. When storing in the freezer, keep the sabzi in a freezer-safe bag or container for 1-2 months. WHne reusing, heat it in a microwave until hot or on a stovetop.
You can serve it with Indian Roti/Chapatti or any other Indian flatbread like Naan or Poori. Ad pair with a salad of your choice and green chutney or Indian pickle.
Aloo Matar Gajar also pairs perfectly with yogurt or Indian raita, or any lentil recipe.
OTHER SIMILAR INDIAN RECIPES
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Aloo Gajar Matar
Ingredients
- 2-4 tablespoon Oil
- 4 large Carrots peeled and cut
- 2 Potatoes peeled and cut
- 1 cup Peas
- 1.5 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Red Chili Powder as per taste
- 1.5 teaspoon Coriander Powder
- 1.5 teaspoon Mango/Amchur Powder
- Salt as per taste
Equipment
Method
- Peel carrots and potatoes and then cut them into bite-sized pieces.
- Take a heavy-bottomed Kadai or a skillet. And add oil. When the oil is hot, add cumin seeds.
- When they splutter, turmeric powder and diced potatoes, and salt. Mix and cover with a plate or lid and cook at low heat for 5-7 minutes and keep stirring in between.
- When potatoes are half cooked, then add diced carrots. Mix and cover at low heat for 5-10 minutes or until the veggies are soft & tender.
- Next, add peas and spices, including garam masala powder, coriander powder, amchur powder, and red chili powder. Stir until all the ingredients are well combined.
- Cover it again for 5 minutes and serve with Roti and enjoy!
Nutrition
Notes
Aloo Matar Gajar also pairs perfectly with yogurt or Indian raita or any lentil recipe. STORAGE You store it in the fridge for 3-5 days in an air-tight container. When storing in the freezer, store the sabzi in a freezer-safe bag or container for 1-2 months. WHne reusing, heat it in a microwave until hot or on a stovetop.
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