Introduction: Gajar Matar Ki Sabji Recipe

I still remember the first time I made this Gajar Matar Ki Sabji Recipe during winters. It was one of those cold days when the sabzi mandi was full of colour, fresh peas, and those beautiful red winter carrots.

This Gajar Matar Ki Sabji Recipe always reminds me of winter comfort food. I had already made the dry version earlier, but this slightly gravy-style sabji felt new and exciting. With soft carrots, sweet peas, and a light gravy, it felt perfect with hot rotis on a cold day.

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Ingredients of Gajar Matar Ki Sabji

 

Portion / Servings: 4–5 pax
Preparation Time: 05 minutes
Cooking Time: 45 minutes

 

Main Ingredients

• Green peas – 500 gms
• Winter carrots – 500 gms

For Onion Paste

• Onion – 2 pcs
• Garlic – 8–9 cloves
• Green chilli – 3–4 pcs
• Ginger – ½ inch
• Water – as required

For Pounded Masala

• Coriander seeds – 1 tbsp
• Saunf – 1 tsp
• Jeera – 1 tsp
• Dry red chilli – 3 pcs

For Cooking Gajar Matar Ki Sabji

• Mustard oil – 2 tbsp
• Mustard seeds – 1 tsp
• Prepared onion paste
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Jeera powder – ½ tsp
• Salt – 1 tsp
• Tomato puree – from 2 tomatoes
• Diced winter carrots
• Green peas
• Water – as required
• Kasoori methi – 1 tbsp
• Garam masala powder – ½ tsp
• Pounded masala – ½ tbsp
• Fresh coriander (chopped) – 1 tbsp

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Instructions of Gajar Matar Ki Sabji

 

Step 1: Prepare the aromatic pastes

Roughly chop the onions, garlic, green chillies and ginger. Grind them together with a little water to make a smooth onion paste. Keep aside. Separately, grind the tomatoes into a smooth puree and reserve.

 

Step 2: Prepare the pounded masala

Using a mortar and pestle, coarsely pound coriander seeds, saunf, jeera and dry red chillies. This freshly pounded masala will add warmth, depth and a rustic aroma to the sabji. Keep it ready.

 

Step 3: Heat oil and temper

Heat mustard oil in a heavy-bottomed pan until it reaches smoking point. Lower the heat and add mustard seeds. Let them crackle fully, releasing their nutty aroma.

 

Step 4: Cook the onion base

Add the prepared onion paste to the hot oil. Cook on medium heat, stirring regularly, until the paste becomes thick, glossy and lightly golden, and the raw smell disappears. This step is crucial for building flavour, so allow the onions to cook patiently.

 

Step 5: Add powdered spices

Lower the heat and add turmeric powder, red chilli powder, coriander powder, jeera powder and salt. Mix well and cook for a few seconds so the spices bloom in the oil without burning.

 

Step 6: Add tomato puree

Pour in the tomato puree and cook on medium heat until the mixture thickens and oil starts separating from the masala. Stir occasionally to prevent sticking. This creates a rich, well-balanced gravy base.

 

Step 7: Add vegetables

Add the diced winter carrots and green peas to the pan. Mix well so the vegetables are coated evenly with the masala. Sauté for 2–3 minutes to slightly seal the vegetables and enhance their natural sweetness.

 

Step 8: Add water and cook

Add water as required to achieve a semi-dry to medium-gravy consistency, depending on preference. Cover the pan and cook on medium-low heat until the carrots and peas are tender but still retain their shape. Stir occasionally to ensure even cooking.

 

Step 9: Final flavouring

Once the vegetables are cooked, add kasoori methi by crushing it between your palms and sprinkling it into the sabji. Add garam masala powder and the prepared pounded masala. Mix gently and simmer uncovered for 2–3 minutes so the flavours come together beautifully.

 

Step 10: Garnish and finish

Finish with freshly chopped coriander leaves. Give the sabji a final gentle stir and switch off the heat.

 

Step 11: Rest and serve

Allow the sabji to rest for a few minutes before serving so the flavours settle. Serve hot Gajar Matar Ki Sabji with phulkas, parathas or simple dal–chawal. The natural sweetness of winter carrots, the freshness of peas and the warmth of mustard oil and whole spices make this dish comforting, aromatic and perfect for the winter season.

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About the Gajar Matar Ki Sabji Recipe

This Gajar Matar Ki Sabji Recipe is a winter special dish made using red carrots and fresh green peas. I love how simple it is, yet full of flavour. The focus is on cutting the carrots small and even, so they cook properly along with the peas. This small detail makes a big difference.

The base of this Gajar Matar Ki Sabji Recipe comes from a fresh onion, garlic, ginger, and green chilli paste. It is cooked slowly until the oil comes out, which gives the sabji a strong and clean base flavour. Fresh tomato puree is added lightly, just enough to support the vegetables.

What really makes this Gajar Matar Ki Sabji Recipe special is the coarsely crushed roasted spices added at the end. That slight texture and aroma lift the whole dish. It feels homely, seasonal, and very satisfying, especially when eaten hot.

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Cooking Tips for Gajar Matar Ki Sabji Recipe

• Cut carrots into small, even dice so they cook evenly with the peas in this Gajar Matar Ki Sabji Recipe.
• Do not add too much water to the onion paste, or it will take longer to dry and cook properly.
• Cook the onion paste until oil comes on top; this step builds the main flavour of the Gajar Matar Ki Sabji Recipe.
• Lightly roast whole spices and crush them coarsely for better texture and aroma.
• Cover and cook the sabji patiently so carrots, peas, and tomatoes cook together evenly.

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Pairing Guide for Gajar Matar Ki Sabji Recipe

• This Gajar Matar Ki Sabji Recipe tastes best with roti or paratha.
• Ragi roti or nachni roti pairs beautifully and makes the meal more healthy.
• A simple winter salad or plain curd goes well on the side.
• Enjoy this Gajar Matar Ki Sabji Recipe with hot food during winters for the best experience.

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Frequently Asked Questions About Gajar Matar Ki Sabji Recipe

 

1. What makes Gajar Matar Ki Sabji Recipe special in winters?

The Gajar Matar Ki Sabji Recipe uses fresh red carrots and peas that are available mainly in winters, making it seasonal and more flavourful.

 

2. Can I use regular carrots for Gajar Matar Ki Sabji Recipe?

Yes, but red winter carrots give the best taste and texture to the Gajar Matar Ki Sabji Recipe.

 

3. Why should carrot and pea size be similar?

In the Gajar Matar Ki Sabji Recipe, equal size ensures both vegetables cook evenly without one becoming overcooked.

 

4. Is this Gajar Matar Ki Sabji Recipe dry or gravy style?

This Gajar Matar Ki Sabji Recipe is a light gravy version, not fully dry.

 

5. Why are crushed spices added at the end?

The crushed spices give texture and aroma to the Gajar Matar Ki Sabji Recipe and make it more flavourful.

 

6. Can I cook Gajar Matar Ki Sabji Recipe in a pressure cooker?

Yes, the Gajar Matar Ki Sabji Recipe can be cooked covered or in a cooker, as both help vegetables cook evenly.

 

7. How long should Gajar Matar Ki Sabji Recipe be cooked?

The Gajar Matar Ki Sabji Recipe should be cooked for around 8–10 minutes after adding vegetables.

 

8. What oil is best for Gajar Matar Ki Sabji Recipe?

Mustard oil gives the traditional taste and works best for the Gajar Matar Ki Sabji Recipe.

 

9. Is Gajar Matar Ki Sabji Recipe healthy?

Yes, this Gajar Matar Ki Sabji Recipe is healthy, full of vegetables, and lightly spiced.

 

10. What roti goes best with Gajar Matar Ki Sabji Recipe?

Ragi roti or simple wheat roti pairs very well with the Gajar Matar Ki Sabji Recipe.

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