Gajar Aloo Matar- A winter special simple and flavourful stir fry of potato, carrots and peas.
Gajar aloo matar is a classic combo, especially enjoyed in winters with red carrots. Though it is popular as a Punjabi sabji but made all over India specially in the Northern section.
It is made with simple Indian spices by sauteing chopped carrot, potato and peas. It taste best with minimum spices so the sweet taste of carrot complete the stir fry. You can also add some fresh or dried methi leaves or dill leaves to enhance the taste of it and to balance the sweetness of carrot and peas. Addition of some mango powder or lemon juice is a must to make it more delicious.
Carrot is a very healthy vegetable, rich in vitamin, minerals and antioxidants. Very good source of fiber, good for heart health and bone health, etc. Dill leaves are good source of calcium, contain dietary fiber, good for digestion and for diabetic patients.
This simple stir fry goes well with roti, paratha or as a side dish with dal aur chawal. Like my all recipes this is also without onion and garlic.
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Gajar Aloo Matar ki sabji
Gajar aloo matar- a winter special simple and flavourful stir fry of carrots, potato,peas and dill
Ingredients
- 4 big Carrot / Gajar
- 2 medium Potatoes / Aloo
- 3/4 cup Green Peas / Hari Matar
- 2 Green Chillies / Hari Mirch
- 1 cup Dill Leaves/ suwa bhaji/ shepu optional
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Chili flakes /Kuti hui laal mirch
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Mango Powder / Amchoor Powder
- to taste Salt / Namak
Tadka/ Tempering
- 4 tbsp Mustard Oil / Sarson ka tel
- 1 tsp Mustard Seeds / Rai *
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Peel and chop potato and carrots in small cubes.
- Shell the peas or use frozen peas, wash and chop dill leaves after discarding the hard stems , use only the tender leaves.
- Heat oil in a heavy bottom pan, you can substitute mustard oil with any cooking oil of your choice.
- Add mustard seeds , asafoetida and chopped green chilies in the hot oil.
- When mustard starts to crackle then add the turmeric powder and then add the chopped carrots and potatoes.
- Add salt and mix, cover with a lid and cook on low flame until half done.
- Now add green peas and chopped dill leaves , cover and cook till almost done.
- Add chili flakes, chili powder, coriander powder and mango powder and mix and cook on low flame for a minute.
- Your sabji is ready,Enjoy with paratha or dal and chawalrice!