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Gajar Matar Sabzi

An easy winter stir fry with seasonal red carrots and garden peas, best enjoyed with a warm and crispy namak ajwain paratha
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, entree
Cuisine: Indian
Keyword: Gajar ki Sabzi, Gajar Matar, Gajar Matar ki Sabzi, Matar Gajar
Author: Sakshi Kapoor


  • 1 A vegetable peeler
  • 1 A kadhai or pan with a lid


  • 400 - 500 grams Red or Orange Carrots/ Gajar peeled and chopped into coins
  • 1 cup Green Peas/ Hara Matar (fresh or frozen)
  • 2 tbsp Vegetable Oil/tel
  • 1/2 tsp Cumin seeds/ Jeera
  • Salt to taste (I use approximately 1 and a half teaspoon)
  • 1/2 tsp Turmeric/ Haldi powder
  • 1 tsp Kashmiri Lal Mirch/ Chilli powder
  • 1 1/2 tsp Coriander/ Dhaniya Powder
  • 1/4 tsp Garam Masala powder
  • 2 tbsp Fresh Coriander or Cilantro/ Dhaniya leaves chopped


Prep the Gajar and Matar

  • Start by gathering all the ingredients.For Matar or peas, you can use them peeled fresh from pods or you can use frozen peas.
  • If using frozen peas, measure roughly one cup into a larger bowl. Add water and let them sit to thaw while you prep the carrots.
  • Wash and peel the carrots. Cut off the carrots towards to edges on the top and bottom. With a sharp knife, carefully slice off the carrots into coins of 1/2 cm width. Since carrots are hard, be careful while chopping and slicing the carrots. I use my chef’s knife and lay the carrots flat on a chopping board to slice it off.

Cook the Sabzi

  • Place a kadhai on medium heat. Once hot, pour vegetable oil of your choice. When the oil warms up and you see it shimmering, throw in cumin seeds/ jeera and wait for a few seconds for them to start sizzling.
  • Once the jeera is sizzling and spluttering, add in sliced carrots. If using frozen peas, drain the thawing peas of all the water. Add peas to the kadhai.
  • Stir to coat everything in oil. Sprinkle in salt, turmeric/ haldi powder and kashmiri red chili powder. Mix it all in and cover the kadhai with a lid. Reduce the heat to medium low and cook the sabzi covered so that the carrots and peas cook in steam, for the next 10-12 minutes.
  • Open to check in between, around the 5 minute mark. Stir well to check nothing is sticking or burning at the bottom, if it is, then reduce heat to even lower and add a tablespoon of water. However, this only happens when the carrots are not fresh. If that happens, you can add a tablespoon of water to steam it. Fresh, in season carrots leave water when cooked this way.
  • While the sabzi is cooking, rinse fresh coriander/ dhaniya leaves. Drain on a cloth kitchen towel and chop to use it at the end.
  • After checking and stirring, cover with a lid again to let the sabzi cook for another 5-6 minutes.
  • Once the time has elapsed, uncover and add coriander or sookha dhaniya powder. At this time, check the carrots for done-ness. If they are not soft, cover and let it cook for another 2-3 minutes. If they are done, stir the coriander powder and cook uncovered for this time.

Garnish and Serve

  • Once done, sprinkle garam masala and fresh chopped coriander/ dhaniya leaves.
  • Serve this Gajar Matar ki Sabzi with yogurt and warm parathas, preferably ones with Namak and Ajwain.



  • Use whatever variety of carrots you find. I usually make this sabzi with red carrots but it would work with perennial orange carrots as well.