Gajar matar sabzi is a classic combo vegetable sabji made especially when the red carrots and fresh peas are in season.
Though I meant to post earlier before the winter is over, when the Delhi carrots and peas are available, I did not.
So saved this post as draft. Better late than never. I make sure to buy these red carrots when it is in season.
Just for it's colour, I love it. Be it any dish, the cooked carrots look so attractive and also tastes great.
Not only the looks, but carrot is also rich in beta carotene which is the reason for it's color.
Even the winter vegetable matar is known for it's nutrients in it. When both the vegetables combine, it tastes best as side dish.
This is a simple sabzi is no onion or garlic. Just the masala powders and this looks and taste great.
Step by step pictures
- Heat a pan with oil, splutter mustard, followed by cumin seeds. Add chopped carrots and give it a fry.
2. In goes the green peas. Stir fry for another minute. Add turmeric, salt, red chilli powder and coriander seeds powder.
3. Cook for 3 minutes covered. Once done, lastly add amchoor, give a mix. Switch off the flame.
I served gajar matar ki sabzi as accompaniment for rice along dal. You can also have it with phulka/ roti.
Gajar matar sabzi recipe
- 2 Carrots red variety
- ½ cup Green peas
- 1 teaspoon Red chilli powder kashmiri
- ½ teaspoon Coriander seeds powder
- ¼ teaspoon Amchoor powder
- ¼ teaspoon Turmeric
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 2 teaspoon Oil
- Heat a pan with oil, splutter mustard, followed by cumin seeds.
- Add chopped carrots and give it a fry.
- In goes the green peas. Stir fry for another minute.
- Add turmeric, salt, red chilli powder and coriander seeds powder.
- Cook for 3 minutes covered. Once done, add amchoor, give a mix. Switch off the flame.
- Frying each vegetable a minute before adding masala powder is must as it should get half cooked by then.
- Adding a pinch of sugar in step 2 enhances taste and helps to retain colour.
- Do not let cumin seeds get burnt.