Aloo gajar matar sabzi recipe – healthy and delicious North Indian style dry curry of potatoes, carrots and peas with spices. Green peas is one of my favorite vegetables, especially when I can get them fresh. Now that fresh green peas are available in this season, I had to try this curry. This is a quick and easy recipe that can be prepared in minutes. Simple Indian spices are used and additionally, kasuri methi or dry fenugreek leaves are also used, which gives a nice flavor to this aloo gajar matar sabzi.
I have used pressure cooker to make this curry in a jiffy, but you could instead use a kadai or pan to make it. You can use substitute frozen peas for fresh ones. I love simple and quick sabzis like mushroom peas stir fry or gobi sabzi or aloo bhindi sabzi. A very simple dish to make, this potato, peas and carrot dry curry goes well as a side dish for rotis or rice.
This healthy curry has carrots which are a great source of vitamin A while peas and potatoes are a good source of vitamin C. Lets move on to the recipe for easy aloo gajar matar sabzi.
How to make Aloo Gajar Matar Sabzi step by step
- Heat oil in a pressure cooker. Add cumin seeds and once they crackle, add finely chopped onions and garlic. Fry till onions turn light brown in color and add the potato cubes.
- Add the spice powders and salt. Mix well and fry for two minutes. Now add the chopped carrots.
- Add green peas. Finally add crushed kasuri methi. Add 1/2 cup water, mix well.
- Pressure cook for 2 whistles and remove from heat. Once the pressure has released, open the cooker and gently mix the sabzi. Serve aloo gajar matar sabzi hot with chapathis or rice.
Aloo Gajar Matar Sabzi | Potato Carrot and Peas Dry Curry recipe
Aloo Gajar Matar Sabzi recipe
- 3/4 cup chopped carrots
- 1/2 cup matar / green peas ( fresh / frozen )
- 1 1/2 cups potato cubes
- 1 onion, small
- 3 garlic cloves
- 1/2 tsp cumin seeds / jeera
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1/2 tsp garam masala powder
- 1/2 tsp amchur powder / dry mango powder
- 2 tsp oil
- Salt to taste
- Finely chop onions and garlic. If using fresh peas, shell them and set them aside.
- Peel the skin of potatoes and cut them into bite-sized cubes. Similarly, peel the skin of carrots and cut them into small pieces.
- Heat oil in a pressure cooker. Add cumin seeds.
- When cumin seeds change color, add the finely chopped onions and garlic. Fry till onions turn light brown in color.
- Then add the potato cubes. Add all the dry spice powders along with salt.
- Mix well and fry for 2 minutes. Then add the chopped carrots and green peas. Mix well.
- Finally crush kasuri methi with the palms of your hands and add it to the cooker. Add 1/2 cup water and mix well.
- Pressure cook the curry for 2 whistles. Remove from heat. Once the pressure has released from the cooker, open the cooker and gently mix the curry.
- Aloo gajar matar sabzi is now ready to be served.
- Instead of pressure cooker, use a kadai or pan to prepare the sabzi. You may need to add 1/4 cup more water. Cover the pan and cook till the vegetables turn soft. Keep stirring occasionally.
- If you don’t have amchur powder, skip it and instead add a dash of lemon juice after the curry is cooked.