Gajar Matar ki Sabzi
Gajar Matar ki Sabzi
One of my favorite sabzis, it’s so simply pure at it’s core. The warm spices peak through the sweet carrots and peas. This is the ‘starter’ sabzi for the kids. Coincidentally this is also the first sabzi I learned to make from my mom. We cook gajar matar sabzi almost once a week in our home for dinner or lunch. This recipe is a slightly liquid-y version of the regular gajar matar sabzi, but that allows me to eat it with rice!
Gajar matar, literally translates to carrots and peas, is a simple sabzi that is loved by kids and adults. It’s perfectly savory from the spices and sweet from the carrots with a hint of sugar. The recipe can be adjusted to make it spicier, but the natural sweetness of carrots is the best part of the sabzi. Pack it with you to for lunch or eat it at home for dinner! Gajar matar sabzi can be eaten with thepla, paratha, or roti.
All the spices used in this recipe are masaldani staples. No sabzi gets easier than this gajar matar sabzi. Great to enjoy for lunch or dinner! The recipe is completely vegetarian and vegan friendly!
Washed frozen petit peas
Carrots and peas cooking in spices
Serving Size: 4 | Prep Time: 3-5 minutes | Cook Time: 8-10 minutes
Ingredients:
2 cups chopped carrots
1 cup washed frozen petit Peas
1 tbsp. Oil
1 tsp. jeera (cumin seeds)
Pinch of hing (Asafoetida)
1/2 tsp. salt (or to taste)
1/2 tbsp. Lal mirchi (red chili powder)
1 tbsp. Dhania (dry coriander powder)
1/4 tsp. Haldi (Turmeric)
1/2 tsp. sugar
1 tsp. fresh lemon juice
1/4 cup water
Preparation:
Wash and chop carrots into bite size pieces
heat oil in a pan on medium heat. Add cumin seeds and asafoetida to heated oil to crackle.
Add chopped carrots and peasn to pan
Add salt, lal mirchi, haldi, dhaniya, and stir well. Add water to pan and let the sabzi cook for 6-8 with a lid on.
Take off heat and stir in sugar and fresh lemon juice
Serve:
Garnish with chopped cilantro [optional]
Eat sabzi warm with roti
