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Gajar Matar Aloo

Tanvi Srivastava
Gajar Matar Aloo is a simple punjabi style dry dish of resh carrots & peas, potatoes and fenugreek leaves. Its a winter staple in north india.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 263 kcal

Ingredients
  

  • 2 medium potatoes yield 1 cup diced potatoes
  • 3-4 carrots yield 1.5 cup diced carrots
  • ½ cup (heaped) peas fresh or frozen
  • 1 cup fresh methi fenugreek leaves, no stems
  • 3 tablespoon mustard oil or any cooking oil
  • ½ teaspoon cumin seeds
  • ½ cup chopped onion
  • 1 tablespoon ginger garlic chopped
  • ½ cup tomatoes blend 2 medium tomatoes in a food processor or finely chop them
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon garam masala
  • ¼ teaspoon amchoor dry mango powder / or use fresh lemon juice

Instructions
 

  • Method
    Wash and peel the carrots and potatoes. Pat dry and dice the potatoes Place soaked in a bowl of water while you chop the other vegetables.
  • Dice the carrots. Wash the methi leaves under running stream of water and completely dry them before chopping. If you are using fresh pea, shell the pods, if using frozen, thaw them.
  • In a karahi or heavy skillet, heat up the mustard oil on medium until slightly smoky. Crackle the cumin seeds and add the chopped onions, garlic and ginger.
  • Cook the onion on medium heat until the raw smell goes away however don't brown too much.
  • Add the tomatoes, sugar, salt red chilli & turmeric next. Saute for minute or two on medium without drying tomatoes too much. Add the carrots , potatoes and fresh peas. Mix and stir with the masala for 2 minutes to warm up the veggies.
  • Add about ½ cup of water and cover the kadai with a lid. Let the vegetables cook for 5-7 minutes on medium low heat till the carrots become tender(or about 90% cooked).
    Adjust the time of cooking (longer) if you like soft cooked vegetables
  • Open the lid add the hopped methi. Stir to combine everything together.Let cook for another 3-4 minutes till the methi leaves wilt down. I like the vegetables to have a bite so I do not cook them for too long.
  • For the last 1-2 minutes of cooking, bump up the heat to high, add amchoor and garam masala. Saute the vegetables for a minute on high heat for a charred taste. We call this process "bhuno" (saute on high heat) This makes the stir fry glisten and adds a depth of flavor.
  • Finish with chopped cilantro. Serve.

Nutrition

Calories: 263kcalCarbohydrates: 34gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 638mgPotassium: 774mgFiber: 6gSugar: 6gVitamin A: 10564IUVitamin C: 36mgCalcium: 280mgIron: 3mg
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