Gajar Matar ki Sabzi is a dish from northern India. It is served with parathas or rotis, as well as a side dish with a rice-dal combination.
Unlike the usual recipe, I have added a secret ingredient. It is Moringa powder. Moringa leaves come packed with 7 times more vitamin C than oranges and 15 times more potassium than bananas. They are also rich in amino acids, calcium , iron, protein and antioxidants. However, Moringa powder is hard to find outside India. Feel free to skip this powder if you are unable to find a pack.
Gajar Matar ki Sabzi can be both a dry and wet preparation. In this recipe, I will be making the wet preparation. You can also skip the tomatoes completely and enjoy this as a dry sabzi.
Traditionally, Gajar Matar ki Sabzi is made using ghee (clarified butter) as a base. In order to transform my Gajar Matar ki Sabzi into a vegan preparation, I am using olive oil instead.
Note: This recipe is sattvic. But you can also add onions to prepare Gajar Matar ki Sabzi. Just sauté diced onions along with the cumin seeds and green chilies.
- 3 tbsp Olive Oil
- 5 medium to large Carrots (Gajar)
- 1 small tumbler of frozen Matar (Peas). You can also use fresh peas.
- 3 large ripe Tomatoes
- 3 medium Green Chilies
- 1 tbsp Ginger paste
- 1.5 tbsp Cumin seeds
- 3/4 tbsp Turmeric powder
- 3/4 tbsp Moringa powder
- 1 tbsp Coriander powder
- 1 tsp Red Chili Powder
- 2 large twigs Curry Leaves
• Rinse and peel the carrots. Julienne cut them into strips.
• Dice the tomatoes.
• Slice the green chilies.
• Add the olive oil in a cooking pot and heat on medium flame.
• Add cumin seeds. Wait until they start to simmer and brown.
• Add the green chilies. Sauté until they start to change color.
• Add the ginger paste and cook for 1 minute.
• Add the carrot strips (and fresh peas if you are using them). Cover the pot with a lid. Stir from time to time.
• After 5 minutes, sprinkle some water into the pot and cover with lid. Allow to cook, and stir from time to time. Check to see if the carrots have become soft. If the water has been completely absorbed and the carrots aren’t cooked, add some more water.
• When the carrots become soft, add the frozen peas. Cover the pot with a lid.
• When the peas become soft, add the diced tomatoes.
• When the tomatoes become soft and pulpy, you may add water depending on how you prefer the consistency. Or you can proceed to the next step.
• Add the powders: turmeric, moringa, coriander and red chili.
• Stir everything together and cover the pot with a lid. Let it cook for 5 minutes.
• Add salt to taste. Cook for 2 minutes and switch off flame.
• Your Gajar Matar ki Sabzi is now ready to be served! Bon Appetit!