Aloo Matar Gajar

Indian style vegetables in a black wok with chapati and herbs in the background

Aloo matar gajar is a very simple vegan and gluten-free recipe from India. Made with potatoes, green peas, carrots, and a few other basic ingredients, this dish is very easy to make and tastes delicious.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 111kcal

Author Vandana Chauhan

Ingredients

2 cups chopped carrot
1 cup chopped potato
1 cup green peas fresh/ frozen
1 medium-sized red onion finely chopped
1 medium-sized tomato finely chopped
1 inch piece of ginger grated
3 garlic cloves grated
2 green chili peppers finely chopped- adjust to taste
¼ cup finely chopped coriander leaves
1 tablespoon lime juice adjust to taste
1 teaspoon cumin seeds
½ tablespoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon red chili powder adjust to taste
¼ teaspoon kasoori methi (dried fenugreek leaves)
Ground black pepper adjust to taste
Salt as per taste
½ tablespoon mustard oil/ any cooking oil of your choice
¼ cup water

Instructions

Heat oil in a pan. Add cumin seeds and allow to splutter.
Add grated garlic and onion. Cook until the onion starts turning brown.
Add turmeric powder, black pepper, coriander powder, and red chili powder. Also, add about a teaspoon of water so that the spices don't get burned.
Next, add chopped tomato, green chili, and salt. Cook until the tomatoes are nicely cooked and turn mushy.
Add grated ginger, carrots, potato, and green peas. Mix and cover the pan. Cook covered for around 10 minutes.
Remove the lid, stir, and if the vegetables are sticking to the bottom add around 2-3 tablespoons of water. Cover the pan again and cook until the vegetables are nicely cooked.
Add kasoori methi, mix and cook for about a minute and then switch off the stove.
Finally, add lime juice and fresh coriander leaves. Mix. Serve hot with roti, paratha, or rice.

Notes

Add equal size cubes of carrots and potatoes.
Try cooking this dish without water. It tastes the best if the vegetables get cooked in their own moisture. If the vegetables start sticking to the bottom add only 1-2 tablespoons of water at a time, cover, and then cook.
Use a heavy-bottomed pan to make this recipe.
Don't overcook the vegetables otherwise it will turn mushy.
If using mustard oil for cooking make sure to heat it to the smoking point and then switch off the stove. Allow the oil to reach a normal temperature before adding cumin seeds.

Nutrition