gajar matar ki sabzi or carrot green peas stir fry is a healthy, comforting and easy side dish that is accompanied with rice or phulka. This pair is so common and is liked by most, not only in the north but down in the south India too. It is one of the sabzis that is often served in the north Indian thali in Indian restaurants. Every week I prepare this sabzi with half a kilo of gajar and save it for the week nights dinner. Supermarkets in Singapore sell premium quality young frozen carrots from Australia, which are worth to adore.
This gajar matar ki sabzi can be used to make kathi rolls for kids’ school lunch. This pair can be cooked in any way as one likes. Since I have a food processor, I prefer to grate the carrots, you can even chop to bite sized pieces. Grating reduces the cooking time and the sabzi is ready quickly.
It can be made more nutritious and appealing by adding spinach, methi or crumbled paneer or fresh coconut. Refer the notes on how to use.
gajar matar sabzi recipe, carrot green peas stir fry
- 500 grams of carrots
- ¾ cup of frozen or fresh peas
- 2 red or green chilies broken
- 2 to 3 tbsps. Oil
- ¼ tsp. cumin
- ½ tsp. Crushed ginger
- Little turmeric
- Few tbsps. Grated coconut (optional) or ¼ tsp. Garam masala (optional)
- Few coriander leaves chopped
- Wash and peel carrots. Grate them or chop to your convenience
- Wash peas thoroughly if you are using frozen peas
- Heat a wide pan with oil
- Add the cumin when they begin to splutter, add ginger and chilies and fry for a min
- Add peas and carrots. Sprinkle salt and turmeric. Fry till the carrot is done. You can cover and cook for a while till they are done if the gajar or peas are not tender.
- Add garam masala if using or sprinkle grated coconut. Mix everything well
- Garnish with coriander leaves
If you like to use palak, methi or paneer with this, chop the leaves or crumble the paneer, add them at the end , cover and cook for 2 to 3 mins.
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