Gaajar-matar (Carrot - Green peas) dry sabji is an aromatic, medium spicy curry from the northern part of India. This is a flavorful curry that can be enjoyed during lunch or dinner.
Recipe
Serving: 3- 4
Cooking Time: 45-50 Mins
Complexity: Medium
Taste: Mild Spicy
Ingredients
| Item | Quantity |
|---|---|
| Carrots (Gaajar) | 2 cups |
| Fresh Green Peas(Matar) | 1 cup |
| Tomato | 1/2 cup |
| Ginger | 1 tablespoon |
| Garlic | 4-5 cloves |
| onions | 1/4 cup |
| Green chilies | 2-3 pieces |
| Lemon juice | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Vegetable oil | 3/4 tablespoons |
| Cumin seeds | 1/2 teaspoons |
| Chaat masala | 1/2 teaspoons |
| Chopped cilantro | 2 tablespoons |
| Turmeric powder | 1/4 teaspoons |
| Coriander powder | 1/2 teaspoons |
| Garam masala powder | 1/2 teaspoon |
| Heeng | a pinch |
| Red chili powder | 1/4 teaspoons |
| Amchur powder | 1/2 teaspoon |
Preparation
Cut the carrots into small cubes.
Make the paste of onions, garlic, ginger, green chilies, and tomatoes.
- Step 1
Heat the pan, put asafoetida and cumin seeds, let them splatter then pour the paste which we made.
- Step 2
Let the paste cook until the oil gets separated out. Keep stirring occasionally.
- Step 3
When the oil separates out, add turmeric powder, coriander powder, saute a little bit then add Carrots, add salt and mix well. Sprinkle a little bit of water and cover with a lid.
- Step 4
After half cooked, add peas and amchur powder and mix well and again cover it and let it cook until get soft.
- Step 5
Open the lid sprinkle lemon juice, garam masala, chopped cilantro. Mix well and sauté for another few minutes, and this makes your Gajar Matar Sabzi ready to serve.
Serving
Before serving hot Gajar Matar sabzi sprinkle some freshly chopped cilantro. You can also put a cube of butter on top of it. Serve hot Gajar Matar sabzi along with hot roti or parathas.