Carrot Peas Curry
Lunch • India
How to Make Carrot Peas Curry (Traditional & Healthy Version)
Carrot Peas Curry, known locally as Gajar Matar ki Sabzi, is a classic North Indian lunch recipe that beautifully blends the sweetness of carrots with the earthy flavor of green peas. This sabzi is often prepared during winter months when both gajar (carrots) and matar (peas) are at their freshest. The dish is vibrant in color and mildly spiced, making it a favorite in Indian households for its comforting taste and nutritional value. Traditionally, it is served with roti or chapati, and sometimes as a side with steamed rice. Carrot Peas Curry is a popular vegetarian option for lunch in North Indian homes, especially during festivals like Lohri and Makar Sankranti when seasonal vegetables are celebrated. Its simple preparation and wholesome ingredients make it ideal for health-conscious individuals. The curry is light, digestible, and packed with vitamins, making it suitable for both adults and children. Its appeal lies in its balance of flavors—sweet, spicy, and aromatic—thanks to the use of garam masala, jeera (cumin), and fresh dhania (coriander). This dish embodies the spirit of Indian cuisine, emphasizing seasonal produce and minimal oil. It’s a staple for those seeking authentic, nutritious, and easy-to-cook vegetarian recipes. Whether you’re preparing it for a festive lunch or a regular weekday meal, Carrot Peas Curry offers both flavor and health in one bowl.
Ingredients(for 1 medium bowl (approx. 200g))
- 2 cups (diced) Carrots (gajar) (fresh, winter carrots preferred)
- 1 cup Green peas (matar) (fresh or frozen)
- 1 medium (finely chopped) Onion (pyaz)
- 1 large (chopped) Tomato (tamatar)
- 1 tsp Ginger-garlic paste (adrak-lahsun)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1/2 tsp Garam masala (optional for extra aroma) - optional
- to taste Salt (namak)
- 1 tbsp Oil (mustard oil or refined)
- 1 tbsp (chopped) Fresh coriander leaves (dhania)
Instructions
- 1
Wash, peel, and dice the carrots. Shell fresh peas or rinse frozen peas. Chop onion and tomato.
5 minutes
Use winter carrots for sweeter flavor.
- 2
Heat oil in a kadhai or pan. Add cumin seeds and let them splutter.
2 minutes
Mustard oil gives a traditional aroma; heat till it smokes lightly.
- 3
Add chopped onions and sauté till golden brown. Mix in ginger-garlic paste, cook till raw smell goes.
3 minutes
Keep flame medium for even cooking.
- 4
Add chopped tomatoes, turmeric, red chili powder, and salt. Cook till tomatoes turn soft and oil separates.
4 minutes
Cover pan for faster cooking.
Why This Dish is Healthy
This traditional Indian recipe is a healthy choice due to its use of seasonal vegetables, minimal oil, and absence of heavy cream or butter. It’s vegetarian-friendly, high in fiber, and suitable for weight management. The natural sweetness of carrots and peas reduces the need for extra sugar. By using fresh ingredients, the curry maximizes nutrients while keeping calories low, perfect for calorie-conscious eaters.
Carrot Peas Curry is rich in dietary fiber, vitamin A, C, and B-complex, thanks to carrots. Peas are a great source of plant-based protein and micronutrients like iron, potassium, and folate. The dish is low in fat and calories, especially when prepared with minimal oil. Onions and tomatoes add antioxidants and boost immunity. This sabzi supports digestive health and strengthens eyesight, making it a wholesome addition to any meal.
Pro Tips
- 💡Tip 1: Use fresh, tender carrots for best flavor and nutrition.
- 💡Tip 2: Add a dash of lemon juice before serving for extra tang.
- 💡Tip 3: For richer taste, sauté masala longer until oil separates.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in microwave. Avoid freezing, as carrots can lose texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
