Aloo Gajar Matar is a delicious North Indian vegetable curry made with potatoes, carrots and peas. Whilst it may be simple in ingredients, it's far from simple in taste! I make the gravy with onion, garlic, tomatoes and Indian spices to make it full of flavour but also comforting. Perfect for a mid week main or as a sabzi on the side, it takes less than 30 minutes to make.
Gajar aloo matar is simple and homely dish. Although I do an onion tomato masala, I don't allow it to overpower the vegetables. You can style taste the earthiness of the carrots and the sweetness of the green peas.
My favourite way to enjoy this sabji is with whole wheat chapati or plain paratha. I make it a complete meal by pairing with a light dal such as masoor dal, plain boiled basmati rice and a pickle like my instant stuffed red chilli pickle.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The vegetables:
Potatoes, carrots and green peas. I prefer using fresh potatoes and carrots but use frozen green peas for ease. Chop the potatoes and carrots same size so they cook evenly.
The aromatics:
Typical in Punjabi recipes, the base is made with onion, garlic, ginger and green chillies that I finely chop or crush. I also use tomatoes - I tend to go with tinned tomatoes or passata which gives a thicker gravy. Fresh crushed tomatoes work too.
To make prep easier, I often batch make this Indian curry paste and store in the fridge or freezer.
Spices & spice powders
Red chilli powder, turmeric, cumin coriander powder, garam masala together provide the flavour.
Cumin seeds are used in the tempering
Kasoori methi gives a delicious restaurant style flavour.
I finish the curry with a squeeze of lemon which adds brightness and brings all the flavours together.
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📖 Recipe
Aloo Gajar Matar
Ingredients
- 1 cup potatoes
- 1 cup carrots
- 1 cup green peas I've used frozen
- ¼ cup oil
- 1 teaspoon cumin seeds
- ½ cup onion finely chopped
- 2 tablespoon garlic finely chopped
- 1 tablespoon ginger-green chillies minced
- ½ cup tomato puree
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander combined
- ½ teaspoon garam masala
- ½ teaspoon kasoori methi
- salt to taste
- 3 tablespoon coriander
- 1 tablespoon lemon juice or amchoor powder
Instructions
- Peel and dice the 1 cup potatoes and 1 cup carrots, then rinse and set aside in cold water in bowls separately.
- If using fresh green peas, shell the pods.
- Heat ¼ cup oil in a pan or kadai, on medium flame, then add 1 teaspoon cumin seeds and allow to crackle.
- Add ½ cup onion and 2 tablespoon garlic and saute until it turns light pink or translucent. Then tip in 1 tablespoon ginger-green chillies and cook for a further minute or so.
- Now add ½ cup tomato (paste or chopped) and cook for 2-3 minutes to remove rawness of the tomatoes.
- Add spice powders 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon ground cumin and coriander and salt to taste. Mix well and cook until oil appeares on the sides of the pan.
- Tip in diced carrots and ½ cup of water, cover the pan with a lid and cook carrots until 50% done on medium heat.
- Add potatoes along with green peas if using fresh (add more water if needed) mix and cook until both carrots and potatoes are 90% cooked.
- Add frozen 1 cup green peas, mix well, sprinkle ½ teaspoon garam masala and ½ teaspoon kasoori methi.
- Cook the sabzi further for 4-5 minutes, so everything cooks evenly. Add 1 tablespoon lemon juice and 3 tablespoon coriander. Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This aloo gajar matar is one of those everyday recipes I never get tired of making. The potatoes, carrots and peas come together so beautifully with simple spices. It’s easy to make and always welcomed at the dinner table.