Aloo Gajar Matar Sabzi Recipe
Aloo Gajar Matar Sabzi Recipe is a comforting North Indian curry that is filled with vegetables like carrots and potatoes and peas. They are cooked in a luscious spicy tomato gravy. Serve it with some Tawa Paratha for a weeknight dinner.
Aloo Gajar Matar Sabzi Recipe is a one pot delight. This quick recipe is made in a pressure cooker. It is ideal to make for weeknight dinner and can be packed into yours and yours kids lunch boxes.
The base of the Curry is made from a ripened tomato puree that is spiced up with everyday Indian Spices. Adding different vegetables into the curry is a very good option as it will help in providing good amount of nutrients into your everyday diet.
Carrots are rich in Vitamin C and are very good for your eyes while Potatoes are a great source of carbohydrates that are essential to boost our energy levels. Green peas are also high in many Vitamins and minerals.
If you are looking for more Paneer Recipes, here are some of the favourites which are perfect for your Everyday Meals:
- 3 Potatoes (Aloo) , peeled and diced
- 2 Carrots , peeled and diced
- 1/2 cup Green peas (Matar) , steamed
- 5 Tomatoes , chopped into chunks
- 1 Onion , finely chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1/2 tablespoon Coriander (Dhania) Powder
- 1/2 teaspoon Garam masala powder
- Salt , to taste
- 1 tablespoons Mustard oil
- Coriander (Dhania) Leaves , for garnish
How to make Aloo Gajar Matar Sabzi Recipe
To begin making the Aloo Gajar Matar Sabzi Recipe, add the tomatoes into the tall jar of the Zodiac Mixer Grinder. Use the puree option and blend to make a smooth puree. Keep aside.
Into a preheated pressure cooker add mustard oil and let it get hot. Once the oil is hot add the ajwain and allow it splutter for few seconds.
Once the cumin seeds splutter, add onions, ginger and green chillies and saute them till the onions soften.
Add tomato puree and all the spice powders like the turmeric powder, chilli powder, coriander powder and the garam masala. Saute to combine well.
Once combined add the diced carrot and potatoes and salt to taste.
Add about 1 cup of water and pressure cook the curry for about 3-4 whistle. Once done, leave the cooker to rest and let the pressure release naturally.
Once the pressure has released remove the lid and stir in the steamed peas. Brisk boil for 2-3 minutes. Turn off the heat and transfer Aloo Gajar Matar Sabzi into a serving bowl. Garnish with coriander leaves and serve hot.
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