Aloo Matar Gajjar or Mixed Vegetables
Indulge in the delightful flavors of Aloo Matar Gajjar or Mixed Vegetables paired with freshly baked tandoori roti. Experience the sheer bliss that surpasses mere words when relishing this delectable combination. While carrots are typically associated with the winter season, here in Utah, they are available and can be savored all year round. Whether it’s winter or any other time of the year, there’s no better way to treat your taste buds than with a savory sabzi.
Ingredients for mixed vegetables
Vegetables
I used mixed vegetables such as carrots, potatoes, and peas for this recipe. Use small-size carrots, peel, and cut them into small cubes for faster cooking. You can also use frozen mixed vegetables.
Spices
In the first step, I made masala with readily available spices from my pantry. If you can master making this masala, you can make a variety of recipes using different vegetables and meat dishes. Dried fenugreek leaves will give a unique flavor to this dish, which you use to get from a roadside small cafe in Pakistan.
Ginger garlic paste
I used homemade ginger and garlic paste in this recipe. You can also use fresh or store-bought ginger garlic as well.
How to serve aloo matar gajjar ?
Mixed vegetables pair well with various types of bread, such as roti, parathas, or puris. Aloo matar gajjar is an excellent accompaniment for special occasions or can be enjoyed as a main dish every day.
How to store leftover mixed vegetables
Leftover vegetables can be stored in an airtight container in the refrigerator for a duration of three to four days. One recommended approach to make use of excess mixed vegetables is by creating a sandwich or incorporating them into a paratha.
Aloo Matar Gajjar
Ingredients
- 5 cups (700 g) Carrot , peeled and cut into cubes
- 2 medium Potatoes , peeled and cubbed slightly bigger than carrots
- ½ cup (100 g) Peas , frozen
- 1 medium Onion , thinly sliced
- ½ cup (118 ml) Oil
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Fenugreek leaves
- Fresh cilantro for garnish
Spices
- 1 tsp Salt
- 1 tsp Red chili powder
- ½ tsp Turmeric
- 1 large Tomatoes
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Cumin powder
Instructions
- Peel and cut carrots and potatoes.
- Add oil and sliced onions in a pan and cook them until softened a little bit.
- Add ginger, garlic, and all the spices
- Cook onions with the spices for about 4 minutes, add the chopped tomatoes, and cover.
- Cook it for 5 minutes on medium-low heat or until the tomatoes are tender.
- Mash the tomatoes with a spoon to make the masala.
- Now add cubbed carrots and potatoes. Mix everything.
- Cook the vegetables for about 20 minutes while covering, on low heat, stirring occasionally.
- Add frozen peas and keep cooking for another 5 minutes.
- Check if vegetables are soft with the back of the spoon.
- Sprinkle fenugreek leaves and fresh cilantro.
- Enjoy with tandoori roti or naan.
Video
Notes
- I used frozen peas in this recipe which takes only a few minutes to cook.
- You can also freeze mixed vegetables for this recipe, but the cooking time will be different.