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.
Servings 3
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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