Carrot Peas Sabzi (Gajar Matar)
Dry North Indian carrot and green pea sabzi with cumin, ginger, and green chili. Vegan, gluten free, ready in about 30 minutes.
Equipment
- Kadai or wide heavy pan with lid or 6-quart Instant Pot if using pressure method
Ingredients
For the sabzi
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 pinch asafoetida hing; use gluten-free blend if needed; optional
- 1 inch ginger finely chopped
- 1 to 2 green chilies adjust to taste; chopped
- 4 medium carrots about 3 to 3 1/2 cups; peeled and cut into long batons about 2 inches long
- 1 cup green peas fresh or frozen
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder optional
- Salt to taste
- 1/2 cup water plus splashes as needed
- 1/4 tsp garam masala
- 2 to 3 tbsp fresh coriander leaves chopped
Instructions
Prep
- Peel carrots and cut into even long batons. Shell fresh peas or measure frozen peas (no need to thaw frozen).
Cook
- 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.
Finish
- 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.
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