Gajar-Matar (Carrot and Peas masala)

• Servings: 2.
• Preparation time: 10 minutes.
• Cooking time: 15 minutes.
• Total time: 25 minutes.

“Gajar-Matar (Carrot and Peas masala)” is an exotic Punjabi delicacy pairs beautifully with Tawa Roti, Dost Paratha or with any meal. I often prepare this recipe as weeknight dinner in the winter; because red carrot, which is easily available in winter, is softer and sweeter in taste and the fresh winter pea’s taste is unbeatable, but can be prepared with frozen peas too.

Cooked in a spiced tomato-onion, this dish is a delightful blend of flavours, textures, and colours. The masala base is infused with traditional Indian spices like cumin, coriander, and garam masala, enhancing the taste of the fresh vegetables.

Health point of view it is full of protein and fiber; peas counted in a super food, a good source of iron, vitamin k, manganese and many more…

Ingredients:

• Carrot: 250 gm
• Peas (fresh/ frozen): 100 gm
• Onion: 1 no. (Small)
• Tomato: 1 no. (Medium)
• Ginger: 2” pieces
• Salt: 1 teaspoon
• Turmeric powder: ¼ teaspoon
• Chilli powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: ¼ teaspoon
• Cumin: ¼ teaspoon
• Fenugreek seeds: 8-10 no.
• Clove: 2 no.
• Green cardamom: 1 no.
• Lemon: ½ no.
• Fresh coriander leaves: 20 gm.

Preparation:

1. Peel off and chop carrot, onion, tomatoes into cubes, keep aside.
2. Chop ginger into fine pieces, keep aside.

Method:

1. Take wok/pan, put oil and heat on medium flame, when it smokes add cumin seeds, clove, Fenugreek seeds and cardamom. Sputter for few seconds add ginger and onion, fry on medium flame till it gets translucent in colour; add chopped tomatoes, stir fry for couple of minutes it gets messy appearance.
2. Add carrot, after frying couple of minutes on medium flame it gets soft; add salt, turmeric, coriander and chilli powder continue to stir fry for a minute.
3. Add peas, stir properly to mix everything well; Cook on lower flame with lid on until done (5-6 minutes, stir occasionally). Put off the flame.
4. Add Garam masala powder and lemon juice. “Gajar Matar ki sabji (Carrot and Peas masala)”is ready. Take out into serving bowl and decorate with green coriander leaves.
5. Serve with any meal with rice or chapatti.

Gajar-Matar (Carrot and Peas masala) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.