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.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

For the sabzi

2 tbsp neutral oil
1 tsp cumin seeds
1 pinch asafoetida (hing), optional (use gluten-free blend if needed)
1 inch ginger, finely chopped
1 to 2 green chilies, chopped (adjust to taste)
4 medium carrots, peeled and cut into long batons about 2 inches long (about 3 to 3 1/2 cups)
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

Kadai or wide heavy pan with lid or 6-quart Instant Pot if using pressure method

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.