Carrot Peas Curry – Gajar Matar Sabzi

Need an ultra-easy vegetable side dish that goes with practically any dinner? This show stopping Carrot Peas Curry – Gajar Matar Sabzi recipe that’s gently cooked with a few spices is for you. I like to use frozen peas and carrots if possible. You can use fresh carrots as well, however rinse and chop them super fine, the size of the peas. Under 10 minutes is all the time you will need for this amazing side dish.  Peel and slice the carrots.  Perfection is easy! 

What ingredients do I need for Carrot Peas Curry – Gajar Matar Sabzi?

A frozen bag of mixed peas and carrots, oil, cumin seeds, asafoetida, serrano peppers, ginger garlic paste, ground turmeric, ground red chili powder, ground coriander, salt, water, cilantro, and garam masala.

How do I make this recipe?

 First, In a large, heavy-bottom skillet, heat oil over medium-high heat. Second, add cumin seeds, asafoetida, and when the cumin seeds splutter add in serrano peppers and ginger garlic paste and stir. Third, in about 30 seconds, add in the frozen peas and carrots and stir well. Further add in ground turmeric, red chili powder, salt, ground coriander and mix well. Furthermore, add in water and cover with a lid. Additionally, cook it covered for about 8 minutes on medium heat. Moreover, keep checking intermittently and stir occasionally. Finally, once the peas and carrots and soft and cooked top off with cilantro and garam masala. Finally transfer to a serving dish and serve with roto or rice.

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Also try some of our  Instant Pot  recipes.

Carrot Peas Curry – Gajar Matar Sabzi

Shilpa

Need an ultra-easy vegetable side dish that goes with practically any dinner? This showstopping Carrot Peas Curry – Gajar Matar Sabzi recipe that’s gently cooked with a few spices is for you. I like to use frozen peas and carrots if possible. You can use fresh carrots as well, however rinse and chop them super fine, the size of the peas. Under10 minutes is all the time you will need for this amazing side dish.  Peel and slice the carrots.  Perfection is easy! 

Print Recipe Pin Recipe

Prep Time 1 min

Cook Time 9 mins

Total Time 10 mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• 3 tbsp oil of choice
• 1 tsp cumin seeds  (jeera)
• 1/4 tsp asafoetida  (heeng)
• 2 small serrano peppers, slit but still intact (hari mirch)
• 1 tsp  ginger garlic paste 
• 3 cups carrots and peas, frozen (deep brand)
• 1/4 tsp ground turmeric  (haldi)
• 1/2 tsp  red chili powder     (cayenne pepper)
• 1 tsp ground coriander     (dhaniya powder)
• 3/4 tsp salt
• 1/2 cup water
• 3 tbsp cilantro
• 1/4 tsp garam masala

Instructions

 

Prep

• Rinse and silt the serrano peppers, keeping them intact.
• Rinse and chop the cilantro and set it aside.

Cook

• In a large, heavy-bottom skillet, heat oil over medium-high heat. Add in cumin seeds, asafoetida, and when the cumin seeds splutter add in serrano peppers and ginger garlic paste and stir.
• In about 30 seconds, add in the frozen peas and carrots and stir well. Further add in ground turmeric, red chili powder, salt, ground coriander and mix well.
• Add in water and cover. Cook it covered for about 8 minutes on medium heat. Moreover, keep checking intermittently and stir occasionally. Finally, once the peas and carrots and soft and the water is evaporated, top off with cilantro and garam masala. Transfer to a serving dish and serve with roti or rice.

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