Aloo Matar Gajjar
Aloo matar gajjar is a mixed vegetable curry that is simple, easy, and full of flavors. This recipe is made with common spices and is effortless and delicious. Enjoy it with some fresh roti or naan.
Servings: 8
Calories: 222kcal
Ingredients
- 5 cups Carrot peeled and cut into cubes
- 2 medium Potatoes peeled and cubbed slightly bigger than carrots
- 1/2 cup Peas frozen
- 1 medium Onion thinly sliced
- 1/2 cup 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
- 1/2 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
Note:
- 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.
Nutrition
Calories: 222kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 357mg | Potassium: 604mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13706IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 1mg