Updated date:

Aloo Gajar Matar ki Sabzi (Potato Curry With Carrots and Peas)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Aloo Gajar Matar Sabzi (Potato Curry With Carrots and Peas)

Aloo Gajar Matar Sabzi (Potato Curry With Carrots and Peas)

Aloo gajar matar ki sabzi.is a popular North-Indian curry prepared with potatoes, carrots and green peas. It is easy to prepare and is usually served as a side dish at lunch or dinner.

Try this healthy dish and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

3 to 4 servings

Ingredients

  • 3 tablespoons vegetable oil
  • 4 carrots, peeled and chopped
  • 2 potatoes, peeled, chopped, and kept in water to prevent darkening
  • 250 grams green peas
  • 2 onions, finely chopped
  • 3 tomatoes, chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 3 teaspoons chopped hara dhania (cilantro)
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder

Instructions

  1. Heat the oil in a pan. Add the chopped onions and saute until translucent and light pink.
  2. Add the ginger and garlic pastes. Saute until light brown.
  3. Add the chopped tomatoes, spices, and salt. Stir-cook until the tomatoes are soft and the oil starts to separate out of the masala.
  4. Add the carrots, green peas, and potatoes. Stir well, reduce heat to low, and cover with a lid. Cook the veggies until they are soft.
  5. Check on the veggies every 4 to 5 minutes until done. After about 10 minutes, add about 2 teaspoons of cilantro. If the masala is getting dry at any time, add just a wee bit of water to help prevent it from getting scorched and carry on cooking as before.
  6. Transfer the dish to a serving bowl when done and garnish with the remaining cilantro before serving.

Aloo Gajar Matar ki Sabzi (Potato Curry With Carrots and Peas)

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 10, 2020:

Thank you, Nithya.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 10, 2020:

Yes, we do soak them, as well as the veggies, before cutting them. Thank you.

Nithya Venkat from Dubai on August 10, 2020:

Delicious and a healthy dish, will try this recipe.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 10, 2020:

Rajah, your right. But I had in mind the organic potatoes. Washing them throughly under fresh running water. And if you like soak them before cutting. Thanks.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 10, 2020:

Thanks for appreciating the recipe and video, Lora.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 10, 2020:

Thank you JEREMIAH.

Lora Hollings on August 08, 2020:

This is a recipe that I will have to make soon!

I love these veggies together. Your video does a great job at explaining each step too. It's easy to prepare and looks just delicious. Thanks for your great recipe, Rajan.

JEREMIAH MWANIKI KILUNDA from Nairobi on August 08, 2020:

Delicious. Informative recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 08, 2020:

Colourful and nutrient-rich, Pamela. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 08, 2020:

Thank you for appreciating and rating the recipe and being here, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 08, 2020:

Thank you, Bill. Have a wonderful weekend.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 08, 2020:

I guess it is better peeling off the skin with the amounts of pesticides being used these days, Miebakagh. Some nutrients are lost but it is much safer. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 08, 2020:

Thanks for pinning the recipe, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 08, 2020:

Never tried it in a microwave, Umesh, but I guess the oil-free version can be made in a pan too. Thanks for stopping by.

Pamela Oglesby from Sunny Florida on August 08, 2020:

I like how colorful this dish looks and I think it would be delicious. Thank you for another recipe, Rajan.

Devika Primić from Dubrovnik, Croatia on August 08, 2020:

Wow! Looks delicious and I like spicy foods. The ingredients are my favorite and rated 5 stars. Your recipes have unique spices and I enjoy the different spices.

Bill Holland from Olympia, WA on August 07, 2020:

Passing it on to my wife. That's the best I can do you with curry. :) Happy Weekend my friend.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 06, 2020:

Rajah, I prefer unpeel potatoe and carrot but throughly washed in fresh running water. Thanks.

Peggy Woods from Houston, Texas on August 06, 2020:

This recipe of yours sounds nutritious and delicious. Pinning this to my vegetables board. Thanks!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 06, 2020:

Rajan, I love this one. In fact, I prepare it myself at times, of course in a microwave and its oil free version.