Aloo Gajar Matar ki Sabji is an easy Punjabi style dry preparation made with potatoes, carrots and peas. The recipe is made without onion, garlic and has minimal spices. Pairs nicely with roti or paratha and can be packed in lunch box.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: North Indian, Punjabi

Ingredients

  • 3 potatoes (medium-sized - 220 to 230 grams potatoes or 1.5 cups peeled & chopped potatoes)
  • 2 carrots (medium-sized - 150 grams carrots or 1 cup peeled & chopped carrots)
  • ¾ cups green peas (- fresh or frozen)
  • 1 teaspoon cumin seeds
  • 1 inch ginger (- finely chopped or 1 teaspoon, chopped)
  • 1 or 2 green chilies (- finely chopped, about ½ to 1 teaspoon, chopped)
  • 1 pinch asafoetida ((hing))
  • 3 tablespoons water (or as required)
  • 2 tablespoons oil
  • 1 to 2 tablespoons chopped coriander leaves
  • salt (as required)

Method

Preparation

  1. Rinse the vegetables in water first for a few times.
  2. Peel and then chop the potatoes and carrots into small pieces or you can even chop them into small cubes.
  3. Also finely chop the ginger and green chilli.

Making aloo gajar matar

  1. Heat oil in a 2 litre pressure cooker. Keep heat to a low. Add cumin seeds and let them splutter.
  2. Add the chopped ginger and green chillies in pressure cooker.
  3. Saute for about 20 seconds.
  4. Then add all the vegetables - potatoes, peas and carrots. Add asafoetida (hing) and saute for 2 to 3 minutes on low to medium-low heat.
  5. Add salt as required and 3 tablespoons water. Mix well. Close the pressure cooker tightly with its lid.
  6. Pressure cook for 2 to 3 whistles on medium heat or till the vegetables become tender.
  7. Once the pressure drops on its own, then only remove the lid of the cooker.
  8. If there is any water or moisture in the cooker, then simmer on low heat till all the water is evaporated.
  9. Check the seasonings and add more salt if required.
  10. Lastly add coriander leaves and give a gentle stir.
  11. Serve Aloo Gajar Matar hot or warm with roti or chapati or as a side dish with a North Indian meal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.