Gajar Matar Sabzi is a celebration of winter produce in India. We get fresh carrots and peas in winter and almost every household in north India makes this simple and wholesome curry.
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Gajar Matar sabzi
or carrot peas sabzi is a simple every day curry that can be whipped up in no time. This sabzi calls for minimal spices and packs a punch in terms of flavors.
Ingredients
- Oil for cooking your spices and vegetables
- Whole spices among which is carom seeds the star here.
- Onions and ginger – to add depth and flavor
- ground spices like turmeric and coriander along with salt for seasoning.
- Kasuri Methi – dried fenugreek leaves, an earthy herb that brings so much flavor.
- Carrots – both red carrots and orange carrots are great here. Make sure you pick tender carrots that are sweetish.
- Fresh green peas are definitely the best bet. But frozen green peas can work in a pinch too.
- Milk to bring a creamy mouth feel to this curry.
Shelf life, make ahead and freezing
- Leftovers keep well in the refrigerator for up to 3 days when stored in a clean and air tight containers.
- This curry is super meal prep and freezer friendly. You can make it over the weekend and enjoy it for the next 3 days.
- Alternatively, freeze in portions and label them. Keeps well in the freezer for up to 1 month.
- Thaw overnight in the fridge and reheat gently before serving.
Variations
- Make a no onion no garlic version by simply skipping them. Instead, increase the quantity of carrots and peas and use 1 tbsp tomato paste to give volume.
- You can also make carrot and beans sabzi or Gajar Gobi sabzi in the similar way.
- We add milk towards the end and allow it to cook until it evaporates. This brings a nice rich feel. You can skip this and add some cashew cream instead.
Recipe Notes
- Dicing the carrots ensures even cooking time.
- Ajwain or carom seeds is a brilliant digestive and in this recipe, it adds a unique flavor. So don’t skip it.
Method
Heat oil in a pan. Add carom seeds and cumin seeds. Once they crackle, add finely chopped onions and ginger .
Once the onion turns translucent, add all the spice powders and mix well.
Now, add chopped carrots and green peas and mix well. Add salt. Add crushed kasturi methi, salt and 1/4 cup of milk. Mix well.
Cook till the milk is absorbed and the curry is semi dry. Garnish with coriander leaves.
Your Gajar Matar Sabzi is now ready. Serve with some hot phulkas or dal and rice.
Gajar Matar Sabzi Recipe- Carrot And Peas Curry Recipe
Equipment
- 1 Heavy bottomed pan
Ingredients
- 2 cups Carrots peeled and diced
- 1 cup Green peas I used frozen peas here
- 1 cup Onion chopped finely
- 1 tsp Ginger grated
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Kasturi methi crushed
- 1 tsp Salt or to taste
- 1 tsp Cumin seeds
- 2/3 tsp Ajwain carom/ Bishop's weed
- 1/4 cup Milk
- 1 tbsp Oil
- 1 tbsp Coriander leaves for garnish
Instructions
- Heat a pan with oil.
- Add the cumin seeds and ajwain.
- Once they crackle, add ginger and onions.
- Fry till onions turn translucent.
- Add all spice powders and mix.
- Cook on medium flame for 30 secs.
- Now, add carrots and peas.
- Mix well.
- Add milk along with salt and crushed kasturi methi.
- Mix well.
- Cook till milk is completely absorbed and the gravy is almost semi dry.
- Garnish with coriander leaves.
- Serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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