Aloo Gajar Matar
Aloo gajar matar is the everyday winter sabzi of carrot, potato and peas cooked dry together.
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35 mintotal
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Establish a kadhai or heavy skillet over a medium flame and heat the designated volume of cooking oil. Pitch the cumin seeds into the fat and stand by as they crackle.
Drop the finely chopped onions, minced ginger, and green chillies into the tempered oil. Sauté the aromatics with steady patience until the onions surrender their crispness, adopting a pale, translucent pink blush.
Tumble the raw potato cubes into the pan, immediately dusting them with the turmeric powder. Pan-sear the potatoes actively for 2-3 minutes to lock in their starches.
2–3 min
Add the diced carrots and the green peas to the pan. Season them with the salt and toss everything well so the spiced oil coats each piece.
Put a heavy lid on the pan and turn the heat right down. Let the vegetables steam for 12-15 minutes. Do not add any water: they should cook in their own moisture. Stir once or twice along the way so nothing catches on the bottom.
12–15 min
Puncture a potato and a carrot chunk with a knife tip to verify tenderness. Once they yield smoothly, bury the chopped tomatoes in the pan alongside the coriander powder and red chilli powder.
Remove the lid permanently. Cook the open pan for a final 3-4 minutes to rapidly evaporate the expelled tomato liquids and reduce the tomatoes into a soft, clinging paste.
3–4 min
Sprinkle the garam masala and the fresh coriander over the finished sabzi. Fold it in very gently so you do not crush the softened root vegetables.
Extinguish the heat and serve the dish immediately.
How to tell it's done
An unabashedly dry sabzi parading a sweet-and-savory medley of tender carrots, buttery potatoes, and snapping green peas. Every component must be thoroughly cooked while fiercely retaining its distinct geometric shape.
Nutrition
Per serving, from 2 servings.
268kcal
Where the calories come from
- Protein6 g9%
- Carbohydrate41.5 g59%
- Fat9.9 g32%
- Sugars
- 8.8 g
- Saturated fat
- 1.5 g
- Fibre
- 8 g
- Sodium
- 834 mg
- Potassium
- 1088 mg
- Calcium
- 72 mg
- Iron
- 2.6 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The architectural secret of this dish is geometry: processing the dense potatoes into cubes slightly smaller than the water-heavy carrots mathematically forces both vastly different vegetables to hit the exact same threshold of tenderness simultaneously.
What to serve it with
A breathtaking, vibrantly colored winter staple. Achieves perfection when scooped up with blistering hot, generously ghee-smeared Phulkas or robust Parathas.
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