Gajar Matar Aloo ki Sabzi | Home Style Recipe |
This dish for gajar aloo matar employs few ingredients and isn’t overly spicy. Also a no-onion, no-garlic satvik recipe. This is how we generally make aloo gajar matar. This aloo gajar matar is best served with rotis or parathas with a mango or lime pickle on the side. It’s also delicious as a side dish with dal rice. It can also be served with soft chapatis in a tiffin or lunch box.
- Tamatar (tomatoes) 4-5 medium sized
- Adrak (ginger) 1 inch
- Lehsun (garlic) 5-6 cloves
- Hari mirchi (green chillies) 2-3 nos.
- Ghee 2 tbsp
- Jeera (cumin seeds) 1 tsp
- Hing (asafoetida) ½ tsp
- Pyaaz (onions) 2 medium sized (chopped)
- Lal mirch (red chilli) powder 1 tbsp
- Dhaniya (coriander) powder 1 tbsp
- Salt to taste
- Potatoes (raw) 2 medium sized (diced)
- Gajar (carrots) 2 cups (roundels)
- Hare matar (green peas) 2 cups
- Garam paani (hot water) as required
- Garam masala 1 tsp
- Kasuri methi 1 tsp
- Hara dhaniya (fresh coriander) as required
- To prepare a fine puree, combine the tomatoes, ginger, garlic, and green chilies in a grinding jar. Set aside the purée for later use.
- Meanwhile, heat a wok over medium heat and add ghee, jeera, and onions, stirring constantly until the onions turn golden brown in colour.
- When the onions are golden brown, reduce the heat and add the powdered spices, stirring constantly to prevent the spices from burning. Cook for 3-4 minutes on medium heat, or until the ghee separates.
- Once the ghee has separated, mix in the prepared tomato puree and season with salt to taste. Cook for 10-12 minutes on high heat, stirring frequently.
- Cook until the tomatoes are soft but not mushy and the ghee is separated.
- Add the raw potatoes and mix well, then add some boiling water and toss well, cover, and cook for 5-6 minutes on medium low heat. You must cook the potatoes until they are 3/4 done.
- Stir in the carrots and green peas and simmer for another 2-3 minutes on medium heat.
- Add 200 mL hot water, stir well, cover, and cook on medium heat for 5-6 minutes, or until the vegetables are almost done.
- Finally, add the garam masala, kasuri methi, and a few fresh coriander greens.
- Stir thoroughly, then garnish with freshly chopped coriander leaves.
- When your gajar matar aloo ki sabzi is ready, serve it with chapati or paratha and a side of achar.
Also Read About: No Onion No Garlic Tari Waale Aloo Puri Recipe
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