Aloo gajar matar ki sabji- Dry potatoes, carrots and peas curry

aloo-gajar-matar-recipe

 

Aloo gajar matar ki sabji is a very tasty combination of potatoes, carrots and peas. It’s a common vegetable curry dish in India, a quick, nutritious and easy way to make a delicious vegetable side dish, that can be served for lunch or dinner along with Indian bread or just rice.

A kids friendly recipe, I cook it pretty often and my daughter loves it.

Hope you try it and let me know how it turns out!

Step by step how to cook Aloo Gajar Matar ki sabji:

In a pressure cooker heat some oil. Add cumin seeds and mustard seeds and let it fry for 30 seconds.

When they start to crackle, add chopped onion and ginger garlic paste. Stir fry for 5 minutes, on medium flame.

aloo gajar matar step 1

 

aloo gajar matar step 2

Add tomato, green chilli, salt and all powder spices. Mix well and let it cook few minutes, until the tomato gets soft.

aloo gajat matar recipe step by step

Now it’s time to bring potatoes, carrots and peas into the curry. Mix well so the vegetables get covered with masala. Add half cup of water, close the lid and pressure cook it, on medium flame, for 2 whistles.

Once done, turn off the flame, let the pressure go down by itself, then open the cover.

aloo gajar matar step 3 recipealoo-gajar-matar-last-step-recipe-1016x1024Aloo gajar matar is ready to serve! Garnish with fresh coriander leaves and serve hot.

aloo gajar matar recipe step by step

5.0 from 2 reviews
Aloo gajar matar – Dry potatoes, carrots and peas curry
 
Prep time
Cook time
Total time
 
What you need
  • 2 cups chopped potatoes;
  • 1 cup chopped carrots;
  • ½ cup frozen peas;
  • 1 tsp cumin seeds;
  • 1 tsp mustard seeds;
  • 1 onion, chopped;
  • 1 tsp ginger garlic paste;
  • 1 tomato, chopped;
  • 1 green chilli, finely chopped;
  • ½ tsp turmeric powder;
  • ½ tsp garam masala;
  • pinch of asafetida (hing);
  • ½ tsp salt;
  • ½ cup of water;
  • oil;
  • few fresh coriander leaves, chopped.
Method
  1. In a pressure cooker heat some oil. Add cumin seeds and mustard seeds and let it fry for 30 seconds.
  2. When they start to crackle, add chopped onion and ginger garlic paste. Stir fry for 5 minutes, on medium flame.
  3. Add tomato, green chilli, salt and all powder spices. Mix well and let it cook few minutes, until the tomato gets soft.
  4. Bring potatoes, carrots and peas into the curry. Mix well so the vegetables get covered with masala. Add half cup of water, close the lid and pressure cook it, on medium flame, for 2 whistles.
  5. Once done, turn off the flame, let the pressure go down by itself, then open the cover.
  6. Garnish with fresh coriander leaves and serve hot.
Nutrition Information
Serving size: 2

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