20-Minute Quick Aloo Matar Gajar is potato, peas, and carrot curry. This comes together really quick and is extremely flavorful.
WHAT IS ALOO MATAR GAJAR?
20-Minute Quick Aloo Matar Gajar is a potato, peas, and carrots' dry curry, although some people can make it a runny curry but people including myself prefer dry curry when making this delicious recipe. It's vegetarian recipe. It originated from India and made its way to Pakistan.
It's so easy to come together great for a weeknight meal. This Indian/Pakistani dinner recipe can be prepped ahead of time. It's very nutritious. This is one of easiest one pot recipe on the blog just like: Aloo Matar, Aloo Sabzi, and Mansoor Dal.
INGREDIENTS
- Oil- I used olive oil you can substituted with any other kind of neutral oil.
- Onion- I used red onion, but you can use yellow onion as well.
- Whole spices and powdered spices- These spices will make the recipe flavorful.
- Potatoes- I used golden-medium potatoes.
- Carrots- I used frozen carrots but you can chop fresh ones also.
- Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought one.
HOW TO MAKE ALOO MATAR GAJAR?
Add oil and whole spice.
Now add onion sauté it until brown.
Add ginger garlic paste.
Now add potatoes and carrots.
Add tomato and green pepper puree and water and let it cook.
Next add peas.
Cover and let it cook.
Now add cilantro and dried fenugreek leaves.
Enjoy!
WHAT TO PAIR IT WITH?
Pair Aloo Matar Gajar with Chapati, Kachumber on the side, along with Raita. Remember Kachumber and Raita are purely optional.
HOW TO STORE IT?
Store Aloo Matar Gajar in an air-tight container in the refrigerator and it should be good for 4-5 days. This Indian/Pakistani recipe will lose its taste and texture if stored in the freezer.
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Let's Make Aloo Matar Gajar!!!
20-Minute Quick Aloo Matar Gajar
Ingredients
- â…“ cup olive oil
- 1 medium onion chopped
- 2 tbsp ginger garlic paste
- 3 medium potatoes cubbed
- 1 cup peas frozen or fresh
- 1 cup carrots chopped, baby carrots or fresh carrots
- 1 cup water
Tomato and green pepper puree
- 2 tomatoes
- 1 green pepper
Whole spices
- 1 tsp cumin seeds
- 5 black peppercorns
- 4 green cardamoms
- 2 cloves
- 2 black cardamoms
- 1 small piece of cinnamon stick
Powdered spices and Salt
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp garam masala powder
- 1 tsp kosher salt
Garnish
- 1 tbsp cilantro finely chopped
- 1 tsp dried fenugreek leaves sukhi methi, hand crushed
Instructions
Tomato and green pepper puree
- Blend together tomatoes and green pepper until smooth, set aside.
Let's Make Aloo Matar Gajar!
- In a medium pot, on medium heat, add oil, and let it heat up.
- Add in the whole spices.
- Sauté that for 5-10 seconds.
- Now add the onion and sauté until brown.
- Add ginger garlic paste and mix.
- Next add in the potato and carrots and mix well for one minute.
- Now add in tomato and green pepper puree let it cook for 1-2 minutes.
- Next add in the powdered spices and salt.
- Now add in water and let it come to a boil then cover for 5-10 minutes or until the potatoes and carrots are cooked and water has dried.
- Add in the peas.
- Cover and cook for 2-3 minutes.
- Turn off the stove.
- Garnish and serve with chapati.
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