Aloo Gajar Matar (potatoes, carrots and peas)

aloo gajar matar

You will love aloo gajar matar and it’s simplicity

I love this mixed sabzi for it’s simplicity and flavor. Aloo gajar matar literally translates to potatoes, carrots and peas and is a delicious stir fry you need to try! It’s one of those recipes that is so simple, yet it always hits the spot when you take a bite. I make this often, but more so in the summer, when it’s too hot to have a heavy dinner. This just takes 30 minutes or so to make, so you won’t be standing in front of the stove for ages either. The trick is to chop the potatoes small so they don’t take along time to cook.

  • carrots, peas and red potatoes
  • serve aloo gajar matar with roti or naan

What you need to make this delicious vegan and gluten free meal

I say it all the time, but our cuisine is so wholesome and inclusive of all diets. This aloo gajar matar, like most Pakistani vegetable curries, is naturally gluten free and vegan. Five vegetables, all different is sizes and textures, cook together so harmoniously. To start off, you need thinly sliced onions. Let those get some color on them, then add sliced tomatoes and the usual spice suspects. Cook your potatoes and carrots next, keeping the frozen peas for last. If you’re using fresh peas then add them in earlier so they cook through. When I’m in a hurry, I cut the potatoes into a fine dice so they cook faster.

  • cook the potatoes and carrots first
  • onions and tomatoes make the base of the masala. Soak the potatoes in water

Keep the spices simple in this and let the aloo gajar matar shine

As with all simple meals, less is more. I use the classic salt, turmeric and Kashmiri laal mirch (chili powder) in this, but I add some ground cumin and coriander to give this some more flavor. But that’s all you need. Don’t go over board with the spices so the flavor of the vegetables comes through. I sometimes add methi (dried fenugreek leaves) to the masala before adding the vegetables. It adds a nice earthy flavor to the whole dish, but most of the time I make this as shown below, and it’s delicious.

  • add the frozen peas last because they are already cooked
  • aloo gajar matar with fresh cilantro

How to serve this vegetable curry

I love eating this with some fresh roti. When I’m in Lahore I get some fresh tandoori roti from the local tandoor and the combination is Chef’s kiss! When I’m here in Chicago, I even settle for toasted bread. Have you tried simple toasted bread with dal or sabzi? Or is it just me? Here are some other ldelicious gluten free and vegan dinner options:

Instant pot dal

Chana Masala

Punjabi Kala Chana Masala

Matar Pulao (Pea Pilaf)

Turai ki Sabzi (Zucchini)

Aloo Gajar Matar

This Pakistani mixed sabzi is just what you need for a light dinner. It's lightly flavored with turmeric and laal mirch and the vegetables create such a fresh flavor combination. Another plus, it just takes 30 minutes ot make!

  • 3 tbsp oil
  • 1 onion (thinly sliced)
  • 2 tomatoes (sliced)
  • 1 tsp ginger (crushed)
  • 1 tsp garlic (crushed)
  • 1 tsp salt
  • 1/2 tsp Kashmiri laal mirch (chili powder)
  • 1/4 tsp turmeric
  • 4-5 red potatoes (peeled+diced. Soak in water till reasy to cook)
  • 1 cup sliced carrots
  • 3-4 whole green chilies
  • 1 cup frozen peas
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • fresh cilantro (for garnish)

  1. Heat the oil in a large pan or wok. Saute the onions till they start turning golden brown around the edges, about 5 minutes. Add the tomatoes, ginger and garlic and saute for 3-4 minutes, until the tomatoes start to break down.

  2. Add the salt, turmeric and laal mirch. Mix to combine, then add the potatoes, carrots and whole green chilies. Cover and cook over a medium low flame for 10 minutes, stirring occasionally. After tne minutes the poatoes should be almost cooked thorugh. If they aren't cook for a few more minutes.

  3. Add the peas, cumin and coriander. Mix and cook covered for 5 minutes, then top with fresh cialntro and serve. Store leftovers in an airtight container in the fridge.

Variations. Add 1 tablespoon dried methi (fenugreek leaves) to the masala before adding the potatoes for extra flavor.

You can add other vegetables if you like. Options are egg plant, zucchini, or corn. 

Substitutions.  I always have frozen peas in my freezer because of convenience, but you can use fresh peas as well. Just add them in earlier so they cook through. 

Red potatoes are preferred in this because they keep their shape once cooked. Don’t use russet potatoes because they turn into mashed potatoes! Yellow potatoes are another option. 

Main Course, Side Dish
Indian, Pakistani
aloo gajar matar, mixed vegetables, vegan and gluten free

Have you tried this recipe?

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4 thoughts on “Aloo Gajar Matar (potatoes, carrots and peas)”

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