Gajar matar Aloo | Indian Carrot, peas & Potato sabzi | Carrot, peas & Potato curry | Aloo gajar matar sabzi recipe | How to make Punjabi style gajar matar Aloo | Recipe of Gajar matar Aloo with step by step instructions

Gajar matar Aloo recipe | Indian Carrot, peas & Potato sabzi is simple, no onion, no garlic, quick stir fry sabzi. This is vegan, gluten free Indian,  Punjabi style dry curry that is perfect for weekday lunch or dinner.

This Gajar Matar Aloo stir fry has been a staple in my home as my Hubby loves it. Whenever Rajma masala or Baigan bharta is on the menu, he prefers to have this quick stir fry sabzi.

We love carrots and enjoy them in so many different ways. Our recent favorites are Zero oil carrot pickle, Gajar halwa mousse, Gajar halwa spring rolls and 1 spoon ghee gajar ka halwa.

Do check out my other main course recipes –

Gwar ki sabzi/ cluster beans curry

Suran ki sabzi/ Indian yam curry

Baingan ka bharta

Baigan Achaari

Mushroom do pyaza

Rajma masala

Paneer masala

Kamal kakdi sabzi/ Lotus stem curry

Palak paneer

Lobia masala /Black eyed peas curry

Alu matar tamatar

Mushroom matar

Gajar matar Aloo recipe | Indian Carrot, peas & Potato sabzi

Gajar Matar Aloo is an authentic North Indian Punjabi quick to make,  stir fry recipe that contains gajar (carrot), aloo (potato) and matar (green peas) as main ingredients.

However you can add or omit your choice of veges in this recipe. Like today, I have added french beans. Sometimes I add cauliflower too.

The veggies here are stir fried with minimal basic spices. The main effort in this curry is cutting the veggies in equal shape dices.

Once the veggies are chopped, it hardly takes any time to prepare the dish.

Why you will love Gajar Matar Aloo recipe ?

Because, It is easy, simple, delicious stir fry that is not spicy. However,  you can always add more spice to  suit your taste.

In addition to that it’s Vegan, Gluten-free and kid-friendly recipe.

It pairs well with any dal prepration like Masoor dal tadka or Mung bean curry.

If you like this gajar matar aloo sabzi recipe, you may want to try my other Main course recipes.

Why Winter season is the best to enjoy this sabzi?

We get many veges in Winter season. You get freshly harvested carrots and green peas during this season in India so they taste the best during that time.

Though now a days,  every type of  vegetable is available in every season these days, the taste of seasonal vegetables is always the best.

However, you can enjoy it at any time of the year but this dish is very frequently cooked during winters in most Indian kitchens.

Can I make this sabzi with frozen veges?

Definitely yes, you can make it with frozen carrots and peas. But if you can find fresh vegetables use them as it will taste far better.

What to serve with Indian Carrot, peas & Potato sabzi?

Team this up with roti, chapati or Paratha and serve along with Cucumber peanut raita and Masoor dal tadka for a hearty lunch.

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Gajar matar Aloo | Indian Carrot, peas & Potato sabzi

Gajar matar Aloo | Indian Carrot, peas & Potato sabzi is simple, no onion, no garlic, quick stir fry sabzi. This is vegan, gluten free Indian,  Punjabi style dry curry that is perfect for weekday lunch or dinner.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: gajar matar aloo sabzi, indian carrot, peas, potato sabzi, lunch recipes, Vegan and gluten free curry

Servings: 3

Author: Lata Lala

Ingredients

• 1 Potato medium sized
• 2 Carrots red
• 1/2 cup Peas shelled
• 1/4 cup French beans optional
• 2 Tomatoes grated
• 1 green chili minced
• 1 teaspoon ginger minced
• Handful coriander leaves for garnish
• Salt to taste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon Red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 tbsp Oil

Instructions

• Heat oil in a heavy bottom pan, add mustard & cumin seeds and allow to splutter.
• Now add minced ginger chili and saute for a while till it turns aromatic.
• Next add all the chopped vegetables into it and saute. After that add salt, turmeric powder, coriander powder, and red chili powder.
• Also, add about a teaspoon of water so that the spices don't get burnt.
• Once the veges turn tender add grated tomatoes. Give a gentle mix, cover and cook on slow flame.
• Keep stirring it a regular intervals so that sabzi does not stick to the bottom of pan. Check the done ness of veges with knife.
• Garnish with chopped fresh coriander leaves and serve hot with paratha, poori, roti or chapati.

Notes

1. Add equal size cubes of carrots and potatoes for even cooking of veges

2. Use a heavy bottom pan to make this recipe so as to prevent sticking.

3. Don't overcook the vegetables otherwise it will turn mushy.

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Method of making Gajar matar Aloo recipe | Indian  Carrot, peas & Potato sabzi

Heat oil in a heavy bottom pan, add mustard & cumin seeds and allow to splutter.

Now add minced ginger chili and saute for a while till it turns aromatic.

Next add all the chopped vegetables into it and saute. After that add salt, turmeric powder, coriander powder, and red chili powder.

Also, add about a teaspoon of water so that the spices don’t get burnt.

Once the veges turn tender add grated tomatoes. Give a gentle mix, cover and cook on slow flame.

Keep stirring it in between regular intervals, so that sabzi does not stick to the bottom of pan. Check the doneness of veges with knife.

Garnish with chopped fresh  coriander leaves and serve this hot with paratha, poori, roti or chapati.

Notes

1. Add equal size cubes of carrots and potatoes for even cooking of veges

2. Use a heavy bottom pan to make this recipe so as to prevent sticking.

3. Don’t overcook the vegetables otherwise it will turn mushy.

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