Aloo Gajar Matar Sabzi Recipe – Potato, Carrot, and Peas Sabzi
Aloo Gajar Matar Sabzi is a delightful and wholesome dish that is perfect for a quick weekday meal. Its vibrant colors and combination of tender potatoes, carrots, and peas bring out an earthy flavor enhanced with aromatic Indian spices. This versatile sabzi is simple to prepare and is often enjoyed as a comforting lunch or dinner. Packed with nutritional value, it makes a great addition to your lunchbox as well. Whether you pair it with warm phulkas or creamy boondi raita, this dish will undoubtedly brighten up your meal.
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and chopped) | 3 medium-sized |
| Carrots (peeled and chopped) | 2 medium-sized |
| Green peas (steamed) | 1/2 cup |
| Tomatoes (chopped) | 5 medium-sized |
| Onion (finely chopped) | 1 large |
| Ginger (chopped) | 1-inch piece |
| Garlic (chopped) | 4 cloves |
| Celery (crushed) | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Red chili powder | 1/2 tsp |
| Coriander powder | 1/2 tbsp |
| Garam masala powder | 1/2 tsp |
| Salt | To taste |
| Mustard oil | 1 tbsp |
| Coriander leaves (for garnish) | A handful |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions
-
Prepare the Tomato Puree:
- Begin by washing and chopping the tomatoes. Place them in a mixer grinder and blend them into a smooth puree. Set aside for later use.
-
Heat Oil and Temper the Spices:
- In a pressure cooker, heat the mustard oil on medium heat. Once the oil is hot, add the crushed celery and allow it to crackle for a few seconds, releasing its aroma.
-
Sauté Aromatics:
- Add the finely chopped onions, chopped ginger, and garlic to the cooker. Sauté them until the onions become soft and translucent. This will bring out the sweetness of the onions and form the base of the dish.
-
Cook the Tomato Puree:
- Once the onions are softened, pour in the tomato puree and stir well. Now, add the turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix everything together and cook the mixture for about 2 to 3 minutes, allowing the spices to infuse into the tomatoes.
-
Add Vegetables:
- Add the chopped carrots and potatoes to the pressure cooker and mix well with the tomato-spice base. Sprinkle some salt to taste and stir everything together to coat the vegetables evenly with the spices.
-
Pressure Cook the Sabzi:
- Add 1 cup of water to the cooker, enough to cover the vegetables. Close the lid of the pressure cooker and cook the sabzi for 3 to 4 whistles. After the pressure builds up, reduce the heat to low and let it cook for 2-3 more minutes before turning off the heat.
-
Release Pressure and Add Peas:
- Once the pressure is fully released, open the cooker carefully. Add the steamed green peas to the sabzi and stir. Let the peas cook in the residual heat for about 2-3 minutes, absorbing the flavors of the curry.
-
Finish and Serve:
- Turn off the gas and transfer the cooked sabzi into a serving bowl. Garnish with fresh coriander leaves for a burst of freshness and aroma.
Serving Suggestions:
Aloo Gajar Matar Sabzi pairs wonderfully with warm phulkas (Indian flatbreads) or fragrant jeera rice. You can also serve it with a side of cooling boondi raita to balance the spiciness and bring a refreshing element to the meal.
This simple yet flavorful dish is a wholesome choice that fits into any meal plan, offering a satisfying combination of protein, vitamins, and comfort. Whether you’re cooking for a family dinner or preparing a lunchbox, this Aloo Gajar Matar Sabzi will surely be a hit!
