Aloo Gajar Matar is a simple yet comforting North Indian sabzi made with potatoes, carrots, and green peas cooked in aromatic spices. This is a recipe I grew up eating—one my mom made often—and it still brings the same cozy, familiar flavors to the table. It comes together quickly and pairs perfectly with roti or dal-rice for an everyday meal everyone loves.
This Aloo Gajar Matar stir fry has been a staple in my home growing up. My mom made it often as an easy way for the kids to eat carrots. She is visiting, so I am sharing the authentic recipe with you!
Aloo Gajar Matar is an authentic North Indian Punjabi recipe that contains aloo (potato), gajar (carrot), and matar (green peas).
Carrots are the main vegetable included in this recipe. The veggies are stir-fried with basic spices.
The main effort in this potato, carrot, and pea curry is cutting the veggies. Once the veggies are cut, it takes hardly any time to make the dish.
We love carrots in our home and enjoy them in so many different ways. Recent favorites are – Oven-Roasted Carrots, Air Fryer Carrots, Carrot Ginger Soup, and Garlic & Herb Carrots.
Table of Contents
Why You’ll Love this Aloo Gajar Matar?
- It is a simple yet delicious stir-fry of veggies.
- It is mild and not spicy. You can always add more spice to taste.
- Naturally Vegan & Gluten-free.
- Kid-friendly
- Ready in under 30 minutes.
Before You Start – Pro-Tips
Veggies: Cut the veggies into small, uniform pieces so they cook evenly and take about the same time.
Spices: Lightly spice this curry, as it has so much flavor from the veggies. You can increase or decrease the spice level by adjusting the amount of red chili powder. I love to add mild Kashmiri red chili powder, which adds to the wonderful color of this curry.
Finishing: We love adding pomegranate powder (anardana) or amchur powder (dry mango powder) to give the stir-fry a nice tang!
How to Make Aloo Gajar Matar?
- Let’s start with peeling and dicing the carrots and potatoes. You can use fresh or frozen peas. Just make sure to add them at the right time.
- Heat a large kadai or wok with oil. Sauté cumin seeds, green chilies, and garlic for a few seconds. Add turmeric, red chili powder, and salt.
- Add the cubed potatoes and, if using fresh peas, the peas in this step, and stir well. If using frozen peas, add them after sauteing the diced carrots. I am using frozen peas, hence I will be adding them later.
- Then, add the diced carrots. You can also make this using baby carrots. Add the frozen peas in this step. Stir them well until the carrot and pea sabji is coated with the spices.
- Stir at regular intervals to ensure the aloo gajar matar ki sabji cooks evenly. Make sure not to apply too much pressure while stirring. Use your ladle to check if the vegetables are cooked after 15 minutes.
Add pomegranate powder or dry mango powder (amchur) and stir well. Both amchur and pomegranate powder are spices that give a flavorful tanginess to the dish. You can use either one.
If you don’t have them on hand, you can substitute them with lime or lemon juice. Check and adjust seasoning. Garnish with fresh cilantro leaves.
What to Serve with Aloo Gajar Matar?
Pair this delicious potato, carrot, and peas curry with roti or paratha and serve hot. It also pairs well as a side with dal and rice.
We usually also have yogurt raita and pickle along with this dish. A simple onion salad also adds flavor to the meal.
More Easy Curry Recipes You’ll Love
Patta Gobi Matar (Indian Cabbage Subzi)
Aloo Gobi (Indian Potato and Cauliflower Stir Fry)
Aloo Capsicum (Aloo Shimla Mirch)
Aloo Beans / Indian Green Beans Curry (Instant Pot option)
Aloo Gajar Matar (Indian Potatoes, Carrots & Peas)
Video
Equipment
Ingredients
- 1.5 cup Potatoes , cubed
- 4.5 cups Carrots , cut into small pieces
- 1 cup Green Peas, fresh or frozen
- 2.5 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper, chopped, optional
- 2 teaspoon Garlic, minced
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste
- 1 teaspoon Salt, adjust to taste
- 3 tablespoon Water
- 1 teaspoon Pomegranate powder (Anardana), or Dry Mango Powder (Amchur)*
Instructions
- Peel and cut the potatoes and carrots.
- Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.
- Add the cubed potato and stir well. If using fresh green peas, add them now.
- Add carrots, water and stir them in.
- Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.
- Check that the veggies are cook by pressing with a ladle.
- Add pomegranate powder and mix welll. Check seasoning and adjust if needed
- Garnish with cilantro and enjoy with roti or paratha.
Notes
- The cooking time can vary a bit depending on the size of the diced carrots and potatoes. In this recipe, they are cut into very small pieces.
- If you don’t have pomegranate powder or dry mango powder on hand, substitute with lime or lemon juice.
Thanks for this recipe, it was a great start to delicious dish! I had to improvise a bit because I lacked the peas, garlic and green chilis tonight, but it still came out great. I’m sure once I have all of your recommended ingredients (including the anardana, sounds like a good addition), I will be able to add another star!