Gajar matar sabzi — simple Indian carrots and peas — is the fifteen-minute side that rescues any meal: carrots and peas bloomed with cumin, coriander, and turmeric. It's the dish I make when the fridge is nearly empty.
There’s a special kind of comfort found in a simple North Indian meal, and this vibrant Gajar Matar Sabzi is often at the heart of it. The natural sweetness of carrots and peas, kissed with earthy cumin and warm spices, creates a side dish that’s both incredibly simple and deeply satisfying. It’s the kind of everyday recipe that brings a pop of color and wholesome goodness to your plate in under 15 minutes. Perfect alongside a hearty dal and warm chapatis, this is home-style cooking at its finest!
Ingredients
• 1.5 tablespoons / 22 ml (0.7 fl oz) olive or peanut oil
• 0.5 teaspoon / 2 g (0.07 oz) whole cumin seeds
• 4 medium carrots, about 8 oz / 225 g, peeled and cut into ½ inch dice
• 2 cups / 300 g (10.6 oz) peas, fresh or frozen
• 1 teaspoon / 3 g (0.11 oz) ground coriander
• 0.25 teaspoon / 1 g (0.04 oz) ground turmeric
• Generous pinch red chili powder, or to taste
• 0.5 teaspoon / 3 g (0.11 oz) salt, or to taste
• 4-5 tablespoons (75 ml / 2.5 fl oz) water
Instructions
1. Heat the oil in a medium-sized frying pan or kadai over medium heat. Once it’s shimmering, add the whole cumin seeds. Let them sizzle and become fragrant for about 30 seconds.
2. Add the diced carrots and peas to the pan. Stir and sauté for 2–3 minutes, ensuring the vegetables are well-coated in the spiced oil.
3. Sprinkle in the ground coriander, turmeric, chili powder, and salt. Stir everything together until the spices evenly coat the vegetables.
4. Pour in 4–5 tablespoons (75 ml / 2.5 fl oz) of water, reduce the heat to low, and cover the pan. Allow the vegetables to steam for 3–4 minutes, or until they are tender but still have a slight bite. Serve hot.
Nutritional Information
• (per serving)
• Calories: 115 kcal
• Carbohydrates: 14 g
• Protein: 3 g
• Fat: 6 g
• Fiber: 5 g
Pro Tips
• For a deeper flavor, allow the cumin seeds to turn a rich brown color before adding the vegetables, but be careful not to let them burn.
• Dice the carrots into small, uniform ½-inch pieces to ensure they cook quickly and evenly alongside the peas.
• For a bright, fresh finish, stir in a squeeze of lemon juice or a pinch of garam masala just before serving.
• If using fresh peas, blanch them in boiling water for 2 minutes before adding them to the pan to guarantee they are perfectly tender.
FAQ
Q: Is this Gajar Matar Sabzi recipe vegan
A: Yes, this recipe is naturally vegan as it uses olive or peanut oil instead of ghee and contains no dairy or other animal products. It’s a perfect plant-based side dish.
Q: How can I add more protein to this vegetarian dish
A: To easily boost the protein, you can add 1/2 cup (480 ml) of crumbled paneer (Indian cottage cheese) in the last few minutes of cooking. For a vegan protein source, stir in cooked chickpeas or edamame.
Q: Can I make this sabzi with other vegetables
A: Absolutely. This is a versatile base recipe. You can add diced potatoes (aloo) with the carrots for Aloo Gajar Matar, or stir in chopped spinach or fenugreek leaves (methi) near the end for added nutrients.
Q: How should I store leftover carrot and pea sabzi
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
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Gajar Matar Sabzi (Simple Indian Carrots and Peas)
Ingredients
Method
- Heat the oil in a medium-sized frying pan or kadai over medium heat.
- Once it's shimmering, add the whole cumin seeds.
- Let them sizzle and become fragrant for about 30 seconds.
- Add the diced carrots and peas to the pan.
- Stir and sauté for 2–3 minutes, ensuring the vegetables are well-coated in the spiced oil.
- Sprinkle in the ground coriander, turmeric, chili powder, and salt.
- Stir everything together until the spices evenly coat the vegetables.
- Pour in 4–5 tablespoons (75 ml / 2.5 fl oz) of water, reduce the heat to low, and cover the pan. Allow the vegetables to steam for 3–4 minutes, or until they are tender but still have a slight bite.
- Serve hot.
- Dice the carrots into small, uniform ½-inch pieces to ensure they cook quickly and evenly alongside the peas.
