Gajar Matar Aloo


  • 2 medium tomatoes roughly chopped
  • 2 green chillies
  • 3 tablespoons mustard oil
  • ¼ teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon kashmiri red chilli powder
  • 3 medium carrots roughly chopped
  • 2 medium potatoes diced
  • 1 cup green peas
  • salt to taste
  • ¼ teaspoon garam masala powder
  • ½ teaspoon amchoor/dry mango powder
  • 1 teaspoon kasuri methi
  • 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a mixer grinder add tomatoes and green chillies. Blend them to form a smooth puree.
  2. In a kadai add mustard oil and once it turns hot add salt, cumin seeds and roast them for few seconds.
  3. Now add ginger garlic paste and cook for a minute.
  4. Add the tomato puree and cook for 3-4 minutes or until they are perfectly cooked.
  5. Now add the dry spices like, turmeric powder, coriander powder, kashmiri red chilli powder, cumin powder and mix well. Add 2-3 tablespoons of water and cook for a minute till the oil starts to floats on the gravy. This is an indication that the masalas have perfectly cooked.
  6. Now add chopped carrots, potatoes, peas, salt and mix until well combined.
  7. Add ¼ cup of water, cover it with a lid and cook for 8-10 minutes or until the vegetables turn soft. To check if done, insert a fork in the potatoes and it should go in easily.
  8. Finally add garam masala, amchoor powder, kasuri methi and gently give it a mix.
  9. Garnish with fresh coriander and serve hot with roti, paratha or rice.

Recipe Notes

  • Do not over cook the vegetables else they will become dry. It should have some liquid moisture in it.
  • You can skip ginger garlic paste if you don’t eat it.
  • Always add the potatoes, peas and carrots together so they cook uniformly, else the vegetables might turn soggy.
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