Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | Potatoes (peeled and chopped) |
| 2 | Carrots (peeled and chopped) |
| 1/2 cup | Green peas (steamed) |
| 5 | Tomatoes (chopped) |
| 1 | Onion (finely chopped) |
| 1 inch | Ginger (finely chopped) |
| 4 cloves | Garlic (finely chopped) |
| 1/2 tsp | Carom seeds (ajwain) |
| 1/4 tsp | Turmeric powder |
| 1/2 tsp | Red chili powder |
| 1/2 tbsp | Coriander powder |
| 1/2 tsp | Garam masala powder |
| To taste | Salt |
| 1 tbsp | Mustard oil |
| For garnish | Fresh coriander leaves |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 8g |
Instructions
To prepare the Aloo Gajar Matar Sabzi, start by grinding the chopped tomatoes in a mixer grinder until smooth; set aside. In a pressure cooker, heat mustard oil over medium heat, then add the carom seeds and let them splutter. Next, incorporate the finely chopped onion, ginger, and garlic, sautéing until the onions become soft and translucent.
Once the onions are ready, add the prepared tomato puree along with turmeric powder, red chili powder, coriander powder, and garam masala powder, stirring well to combine. Allow this mixture to cook for about 2 to 3 minutes until the spices are fragrant.
Following this, introduce the chopped carrots and potatoes into the pot, seasoning with salt, and stir to mix everything together. Pour in 1 cup of water, then cover the cooker and cook for 3 to 4 whistles (or until the vegetables are tender). Allow the pressure to release naturally.
After the pressure has released, carefully open the cooker and stir in the steamed green peas, letting the sabzi cook for an additional 2 to 3 minutes. Turn off the heat and transfer the vegetable mix to a serving bowl, garnishing it with fresh coriander leaves.
This delightful Aloo Gajar Matar Sabzi pairs wonderfully with Boondi Raita and soft Phulkas, making it an ultimate choice for a satisfying lunch or dinner. Enjoy!