Gajar Matar Sabzi
Gajar matar sabzi is a dry veggie side dish made with red carrots and fresh green peas which are abundantly available during winters
Ingredients
- 600 grams Red Carrots
- 1 cup Fresh Green Peas
- 1 Green Chilli finely chopped
- 2 tbsp Ghee or Oil
- 1 tsp Jeera or Cumin Seeds
- ½ tsp Turmeric Powder
- 1½ tsp Kashmiri Red Chilli Powder
- 1½ tsp Coriander or Dhaniya Powder
- ½ tsp Amchur or Dry Mango Powder
- ½ tsp Garam Masala
- ¼ tsp Asafoetida
- 2 tsp Kasuri Methi
- 3 tbsp Fresh Chopped Coriander for garnishing
Instructions
- Peel and chop the carrots in semi-circular chunks or a quarter of a circle chunks depending on how big the carrots are.
- In a kadai, heat 2 tablespoon ghee and on a low flame add jeera, asafoetida, chopped green chilli and turmeric powder.
- Add the chopped carrots and some salt and sauté for couple of minutes.
- Now add fresh green peas and sauté for 2 to 3 minutes.
- Sprinkle some water and cover and cook for 5 to 6 minutes on a medium flame. Keep checking in between and sprinkle more water and toss.
- Now add kashmiri red chilli powder, dhaniya powder, amchur powder and kasuri methi and mix well. Add some salt and sprinkle little water if required. Let the sabzi cook on medium flame in open for another 3 to 4 minutes.
- Finally add ½ teaspoon garam masala and garnish generously with fresh chopped coriander.
Notes
- Do not chop the carrots too fine and keep them in chunks
- You could use also some finely chopped ginger too in the initial tadka
- Using Kashmiri red chilli powder enhances the red colour of the carrots. Also tossing them in oil initially before sprinkling water increases the deep red colour.
- You could use one finely chopped tomato as well instead of amchur powder if you wish to skip amchur.
- You can also add some fresh chopped methi instead of kasuri methi. Make sure to squeeze the methi well after washing to remove the bitterness.
- Do not overcook the carrots as they tend to get mushy easily. So cover and cook only for 5 or 6 minutes.