Aloo Gajar Matar Recipe

Here’s a simple and delicious Aloo Gajar Matar (Potato, Carrot, and Peas) recipe, a classic North Indian dry vegetable dish. It’s easy to make and pairs well with chapati, paratha, or rice.

Ingredients:

• 2 medium-sized potatoes (peeled and diced)
• 2 medium-sized carrots (peeled and diced)
• 1 cup green peas (fresh or frozen)
• 1 medium-sized onion (finely chopped)
• 1 medium-sized tomato (chopped)
• 1-2 green chilies (slit, optional)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (optional)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder (dhania powder)
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil (vegetable or mustard oil)
• Fresh coriander leaves (for garnish)

Instructions:

1. Heat oil in a pan or kadai on medium heat. Once hot, add cumin seeds (and mustard seeds if using). Let them splutter for a few seconds.
2. Add chopped onions and sauté until they turn golden brown.
3. Add the green chilies and chopped tomatoes. Cook until the tomatoes turn soft and mushy.
4. Now, add the spices: turmeric, red chili powder, coriander powder, and salt. Cook the masala for a couple of minutes until the oil starts to separate from the spices.
5. Add the diced potatoes and carrots. Stir well so that they get coated with the spices. Cover the pan and cook for 5-7 minutes, stirring occasionally.
6. Add the green peas and mix. Cover again and let the vegetables cook until the potatoes and carrots are tender. This should take about 10-15 minutes. If needed, sprinkle a little water to prevent sticking.
7. Once the vegetables are cooked, add the garam masala and give it a final stir.
8. Garnish with fresh coriander leaves and turn off the heat.

Serving:

Serve Aloo Gajar Matar hot with chapati, paratha, or even as a side dish with rice and dal.

Enjoy your meal!