Sunday, March 6, 2016

Gajar Matar sabzi

One of the best things I love about being a stay-at-home parent is being able to cook healthy and delicious meals for my family from the scratch.

Isn't ghar ka khana the best? Homemade food, lovingly cooked by mom is the one thing we want to end our day with. Do you agree with me?

These fresh Indian carrots are not available all year round. The juicy sweet crunchy red sticks of goodness are available in India only during the winter season. They are great when eaten raw or cooked with a few other veggies as a stir fry. The Indian gajar ka halwa dessert is North India's pride. I also love the sweet and tangy taste of the gajar ka achaar.

This gajar aur mirch ka achaar or carrot and green chilly pickle was made by my little sister last month!

Carrots as we know are rich in Vitamin A and other nutrients. This gajar matar sabzi or carrot-peas stir fry is one of my favourite winter vegetables.

This North Indian recipe is easy and quick and tastes best when cooked in mustard oil.

4-5 carrots, finely chopped
1 bowl of peas
1 onion, finely chopped
1 tomato, finely chopped
2-3 green chilies finely chopped
2-3 tbsp mustard oil
1 tsp red chili powder
1 tsp coriander powder
salt to taste
Cooking time: 30min
Preparation time: 15min
Serves: 4


1) Take a big wok and pour in 2-3 tbsps of mustard oil. Let it burn a little and then turn of the gas.

2) Carefully put finely chopped onions into it and then turn on the gas and saute it on medium flame.

3) Once the onions brown, add in the chopped green chilly and tomatoes. Stir.

4) When the tomatoes seemed to have formed into a paste-like consistency you will notice the oil has separated from it. At this stage add in salt, red chili powder and coriander powder. Stir.

5) Time for the chopped carrots and peas to go in! 

Mix well with the tadka.

Cover and cook on low flame until the carrots and peas have cooked.

Tip: Chop carrots finely to cook faster. And if you think your peas take time to cook, give them a whistle in the pressure cooker before adding to the stir fry.

The gajar matar sabzi is ready! :-)

Serve with paratha or fresh phulkas or chapatti.

How do you like to cook your gajar sabzi? Is it gajar and aloo for you or do you like to include it in your mix veg?

Please do share with me your thoughts about this recipe.

Thanks for reading! :-)


  1. Great going Richa!!! Love your blogposts and there is so much to learn about Punjabi food from your recipes. Keep them coming, I'll surely give few a try. Have never eaten carrot sabzi before though I make mixed veggies with it; but this looks very interesting and delectable :)

    1. Thanks for your encouraging words Tasneem! :-) Keep coming to read my blogs! :-)


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