Aloo Gajar Matar – A simple, nutritious, and quick stir fry with potatoes, carrots and green peas. This punjabi style dry curry is perfect for a delicious weeknight dinner. Vegan & Gluten Free!
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, I am sharing here the authentic recipe with you!
What is Aloo Gajar Matar?
Aloo Gajar Matar is an authentic North Indian Punjabi recipe that contains aloo (potato), gajar (carrot) and matar (green peas).
Carrots is the main vegetable included in this recipe. The veggies are stir fried with basic spices.
The main effort in this potato, carrot and peas curry is cutting the veggies. After the veggies are cut, it hardly takes any time to make the dish.
Why you will love this Aloo Gajar Matar recipe?
- 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.
- Ready in under 30 minutes.
How to make Aloo Gajar Matar?
- Let’s start with peeling and dicing the carrots and potato. 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, garlic for a few seconds. Add turmeric, red chili powder and salt.
- Add the cubed potatoes along with the peas in this step if you are using fresh peas and stir them well. If using frozen peas, add them after sauteing the diced carrots. I am using frozen peas, so I will be adding them later.
- Then add the diced carrots in. You can also make this using baby carrots. Add the frozen peas in this step. Stir them well, till the whole carrot and peas sabji gets coated with the spices.
- Stir at regular intervals for the aloo gajar matar ki sabji to be cooked well and evenly. Make sure to not 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 of them.
If you don’t have them on hand, you can substitute with lime or lemon juice.
Check and adjust seasoning. Garnish with fresh cilantro leaves.
Pro-tips to make the perfect Aloo Gajar Matar
- Cut the veggies small and the same size, so they cook well in similar cooking time.
- 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.
- We love to add the pomegranate powder (anardana) or amchur powder (dry mango powder), to get a nice tanginess to the stir fry!
What to serve with Aloo Gajar Matar?
If you are looking for more curry recipes, check out the below Indian recipes:
Aloo Gajar Matar (Indian Potatoes, Carrots & Peas)
- 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)*
- 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.
- 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.