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
- 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)
- to taste Salt (namak)
- 1 tbsp Oil (mustard oil or refined)
- 1 tbsp (chopped) Fresh coriander leaves (dhania)
Step-by-step instructions
Step 1 · Wash
Wash, peel, and dice the carrots. Shell fresh peas or rinse frozen peas. Chop onion and tomato.
Step 2 · Heat oil in a kadhai or pan
Heat oil in a kadhai or pan. Add cumin seeds and let them splutter.
Step 3 · Add chopped onions and sauté till golden brown
Add chopped onions and sauté till golden brown. Mix in ginger-garlic paste, cook till raw smell goes.
Step 4 · Add chopped tomatoes
Add chopped tomatoes, turmeric, red chili powder, and salt. Cook till tomatoes turn soft and oil separates.
Step 5 · Add diced carrots and peas
Add diced carrots and peas. Stir well to coat veggies with masala.
Step 6 · Add 1/4 cup water
Add 1/4 cup water, cover, and cook on low flame till carrots and peas are tender (about 10 minutes).
Step 7 · Sprinkle garam masala (optional) and fresh coriander leaves
Sprinkle garam masala (optional) and fresh coriander leaves. Stir and cook for 1 more minute.
Step 8 · Serve hot with atta roti
Serve hot with atta roti, chapati, or steamed rice.
Why this recipe 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.
A note on tradition
Gajar Matar ki Sabzi is particularly popular in Punjab and Uttar Pradesh, where winter vegetables are celebrated. It is commonly prepared during festivals like Lohri and Makar Sankranti as a symbol of seasonal abundance. The sabzi is enjoyed as part of a thali, often alongside other winter favorites like sarson ka saag. Its simplicity and nutritional value make it a staple in daily meals across North India.