Some nights I open the vegetable drawer and find carrots that need using, and in the freezer there is almost always a bag of peas. That combination is how carrot peas sabzi lands on our table more often than I plan it.
This carrot peas sabzi recipe is the dry North Indian side I reach for when I want gajar matar without a long shopping list. In Hindi, gajar is carrot and matar is green peas. Together they make gajar matar sabzi: gently spiced, a little sweet from the carrots, and savory from cumin, ginger, and green chili. It is not a gravy curry. The goal is tender vegetables and a nearly dry finish, so it scoops neatly with roti or sits beside dal and rice. You get Punjabi-style dry carrot peas in about half an hour, without onion or garlic. Let us make it together.
What Is Gajar Matar Sabzi? (Dry Carrot Peas Indian Style)
Gajar matar sabzi shows up a lot in North Indian homes, especially when carrots are in season. Menus and cookbooks also call the same dish carrot peas sabzi or carrot and peas Indian dry curry. Recipes vary by family: some add onion and tomato, some keep it minimal with jeera, ginger, and chili. This post sticks to a dry, Punjabi-style gajar matar method that cooks covered with a little water, then finishes with a pinch of garam masala and coriander. It is naturally vegan and gluten free, and easy to keep mild for kids.
Why You’ll Love This Carrot Peas Sabzi
- ✓ About 30 minutes, one pan, weeknight friendly
- ✓ Vegan and gluten free by default (no onion, no garlic)
- ✓ Works with fresh or frozen peas
- ✓ Clear texture cues so carrots stay tender, not mushy
- ✓ Packs well for lunchboxes with roti or thepla
Carrot Peas Sabzi Nutrition (Quick Notes)
Carrot peas sabzi stays light on the plate but still brings fiber and color. Carrots add beta-carotene (vitamin A) and fiber, while green peas add plant protein and more fiber. Together this vegan Indian side dish pairs best with a protein-rich main: dal, Instant Pot rajma, or spinach khichdi.
Carrot Peas Sabzi (Gajar Matar)
Ingredients
Equipment
Method
- Peel carrots and cut into even long batons. Shell fresh peas or measure frozen peas (no need to thaw frozen).
- Heat oil in a kadai over medium-low. Add cumin seeds; when they splutter, add optional hing, ginger, and green chili. Sauté 20 to 30 seconds until fragrant.
- Add carrot batons and peas. Toss on medium heat 3 to 4 minutes. Add turmeric, coriander powder, optional red chili powder, and salt. Mix well.
- Add 1/2 cup water, cover, and cook on low to medium-low 15 to 20 minutes, stirring occasionally and adding splashes of water if the pan dries, until carrots are fork-tender.
- If liquid remains, uncover and cook on medium, stirring, until nearly dry. Turn off heat. Stir in garam masala and garnish with coriander. Serve hot with roti, dal, or rice.
Carrot Peas Sabzi Ingredients
Carrots: About 4 medium carrots, peeled and cut into even long batons (slender sticks about 2 inches long and 1/4 inch thick, like julienne or matchstick batons). Even size matters so they cook at the same rate. Thick rounds or big chunks take longer and can leave you with some pieces still hard while others go soft.
Green peas: Fresh shelled peas in season, or frozen peas straight from the bag. I use frozen most of the year and add them with the carrots so everything finishes together.
Aromatics: Cumin seeds, finely chopped ginger, and green chili (one or two, to taste). This is the backbone of the flavor.
Spices: Turmeric, coriander powder, and red chili powder if you want more color and heat. A small pinch of garam masala at the end rounds everything out. Hing (asafoetida) is optional; I sometimes add a tiny pinch with the cumin for extra aroma, but you can skip it.
Oil: Any neutral cooking oil. You need about 2 tablespoons for a full pan.
Water: Roughly 1/2 cup, added in splashes as needed so nothing sticks while the carrots steam under the lid.
How to Make Carrot Peas Sabzi (Gajar Matar Recipe)
Yield: 4 servings | Active time: about 30 minutes for this dry sabzi start to finish.
Step 1: Prep the Vegetables
Peel the carrots and cut into even long batons (matchstick-style sticks), not small cubes. If using fresh peas, shell them. If using frozen peas, measure about 1 cup and keep them cold until you add them.
Step 2: Temper the Oil
Heat oil in a kadai or wide pan over medium-low heat. Add cumin seeds and let them splutter. If using hing, add a pinch now. Add ginger and green chili. Sauté for 20 to 30 seconds until the ginger smells warm, not raw.
Step 3: Add Carrots and Peas
Add the carrot batons and peas to the pan. Toss on medium heat for 3 to 4 minutes so the edges of the carrots pick up a little color. Add salt, turmeric, coriander powder, and red chili powder if using. Mix well.
Step 4: Cook Covered Until Tender
Add about 1/2 cup water and stir. Cover the pan with a lid and cook on low to medium-low, lifting the lid every few minutes to stir. If the pan looks dry or anything sticks, add a splash of water and cover again. Cook 15 to 20 minutes until the carrots are fork-tender.
Step 5: Dry the Sabzi and Finish
This is a dry sabzi. If there is still water pooling in the pan, uncover and cook on medium heat, stirring, until the moisture evaporates. You want no thin gravy, just clinging spices on the vegetables. Turn off the heat. Sprinkle garam masala and mix. Garnish with chopped coriander.
Pro tip: The first time I rushed this on high heat, the carrots browned on the outside but stayed firm in the middle. Low, covered cooking with occasional stirring fixes that. Patience beats cranking the flame.
Instant Pot Carrot Peas Sabzi (Optional)
If you prefer pressure cooking, use Sauté to complete Step 2 and the first part of Step 3. Add the water, then cancel Sauté, seal the lid, and cook on high pressure for 1 minute with a quick release (carrots vary; if yours are cut larger, try 2 minutes). If there is extra liquid, use Sauté again to evaporate it, then stir in garam masala and coriander.
What to Serve With Carrot Peas Sabzi
We love this gajar matar side with:
- Roti or thepla — roll it into a warm methi thepla for lunch.
- Dal and rice — spoon it next to steamed rice and dal, with Instant Pot rajma on feast nights, or try it with spinach khichdi for a one-bowl dinner.
- Jeera rice — pair with Instant Pot jeera rice when you want a simple feast plate.
- Cooling sides — cucumber raita or cucumber peanut koshimbir balances the warm spices on busy nights.
Tips for the Best Dry Gajar Matar (Texture)
These notes keep carrot peas sabzi tender but not mushy:
- Cut batons evenly so every carrot stick cooks through in the same window.
- Stir and peek during covered cooking so nothing sticks or burns at the bottom.
- Finish dry for authentic Punjabi gajar matar; extra water should steam off at the end.
- Mild for kids: use one green chili or skip it and rely on a tiny pinch of black pepper with the turmeric.
Variations
- Aloo gajar matar: Add one medium potato, diced small, with the carrots. You may need a few extra minutes of covered cooking and a bit more water.
- With onion: If your family prefers it, sauté one finely chopped onion after the cumin until golden, then continue with ginger and chili.
- More heat: Increase green chili or add a pinch of Kashmiri chili for color without too much burn.
Carrot Peas Sabzi FAQs
Q1. Can I use frozen peas in carrot peas sabzi?
Yes. Add them at the same time as the carrots. No need to thaw first.
Q2. Why is my carrot peas sabzi watery?
It usually means the last step was skipped. Cook uncovered on medium heat, stirring, until excess liquid evaporates. Dry gajar matar should have no thin gravy, just spices clinging to the vegetables.
Q3. Is this gajar matar recipe vegan and gluten free?
Yes for vegetables, oil, and spices. If you add hing, check the label: some hing blends use wheat flour as a carrier. Choose a gluten-free hing if needed.
Q4. How long does carrot peas sabzi take?
About 30 minutes from prep to a dry finish on the stove, not counting optional Instant Pot tinkering.
Q5. Can I make carrot peas sabzi ahead?
Yes. It keeps well for up to 3 days in the fridge. The flavors mellow and the carrots soften a little more on day two, which some people prefer for lunchboxes.
Q6. Can I freeze gajar matar sabzi?
You can freeze carrot peas sabzi up to about 1 month in a freezer-safe container. Thaw overnight in the fridge and reheat in a pan with a splash of water.
Q7. What is gajar matar called in English?
It is often called carrot peas sabzi, carrot and pea stir fry, or Indian dry carrots and peas. Same dish, different labels on blogs and menus.
Q8. How do I make carrot peas sabzi without onion and garlic?
This version already skips both. The flavor comes from cumin, ginger, chili, and the natural sweetness of the carrots.
Wrap-Up: Our Go-To Carrot Peas Sabzi
Carrot peas sabzi is one of those quiet staples that makes an everyday thali feel complete. This dry gajar matar is quick, nourishing, and forgiving once you get the hang of the covered cook and dry finish.
If you try this carrot peas sabzi recipe, tell me: do you serve gajar matar with roti, or are you team dal and rice? And fresh peas or frozen at your house? Leave a comment below.
Made this? Share a photo and tag @petitepaprika on Instagram — I love seeing your kitchen creations!
