How to Make Carrot Peas Sabzi (Traditional & Healthy Version)
Carrot Peas Sabzi, or Gajar Matar ki Sabzi, is a vibrant vegetarian dish from North India, celebrated for its simplicity, nutritional value, and delicious taste. Made with fresh gajar (carrots) and matar (peas), this sabzi is a staple during the winter months when both vegetables are in peak season across Punjab, Uttar Pradesh, and Delhi. The dish is lightly spiced with traditional masalas like jeera (cumin), haldi (turmeric), and dhania (coriander), making it aromatic and flavorful without overwhelming the natural sweetness of the vegetables. Carrot Peas Sabzi is commonly served as a lunch main alongside chapati, phulka, or steamed rice. It is a popular choice during festivals like Lohri and Makar Sankranti, where winter produce is celebrated in regional kitchens. The sabzi’s vibrant colors and mild flavors appeal to all ages, making it a family favorite. Its quick preparation and minimal oil make it ideal for health-conscious individuals and calorie trackers. In many North Indian homes, this sabzi is lovingly cooked on a tawa and enjoyed with homemade roti, embodying the warmth and simplicity of Indian home-cooked meals. This recipe is not only authentic but also health-conscious, perfect for those looking to balance nutrition and taste. With every bite, you experience the sweetness of carrots, the earthiness of peas, and the harmonious blend of Indian spices, making it a go-to recipe for wholesome lunches and festive occasions.
Ingredients
- 1.5 cups Carrots (gajar) (peeled and diced)
- 1 cup Green peas (matar) (fresh or frozen)
- 1 small Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tsp Ginger (adrak) (grated)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhania)
- 1/4 tsp Red chilli powder (lal mirch) (adjust to taste)
- to taste Salt
- 1 tbsp Mustard oil (or any neutral oil)
- 2 tbsp Fresh coriander leaves (chopped, for garnish)
Step-by-step instructions
Step 1 · Heat mustard oil in a tawa or kadhai over medium flame
Heat mustard oil in a tawa or kadhai over medium flame. Add cumin seeds and let them splutter.
Step 2 · Add chopped onions and grated ginger
Add chopped onions and grated ginger. Sauté until onions turn translucent.
Step 3 · Add chopped tomatoes
Add chopped tomatoes. Cook until tomatoes soften and oil starts separating.
Step 4 · Add turmeric
Add turmeric, coriander powder, red chilli powder, and salt. Mix well and sauté for a minute.
Step 5 · Add diced carrots and peas
Add diced carrots and peas. Stir to coat veggies with masala.
Step 6 · Cover and cook on low flame
Cover and cook on low flame. Stir occasionally until carrots are tender and peas are cooked.
Step 7 · Garnish with chopped fresh coriander leaves and serve hot
Garnish with chopped fresh coriander leaves and serve hot.
Why this recipe is healthy
This sabzi is a healthy choice because it uses seasonal vegetables, minimal oil, and traditional Indian spices. It’s high in fiber, vitamins, and plant protein, supporting weight management and heart health. The absence of processed ingredients and its low calorie density make it ideal for calorie-conscious eaters. Its nutrient-rich profile is perfect for lunch, aiding digestion and sustaining energy throughout the day.
A note on tradition
Carrot Peas Sabzi holds a special place in North Indian households, especially during winter months when carrots and peas are harvested. It’s commonly prepared for lunch and served with atta roti, reflecting the region’s agricultural abundance. The sabzi is associated with festivals like Lohri and Makar Sankranti, where winter produce is celebrated. Its simplicity and nutritional value make it a preferred choice for everyday meals, and it’s often packed in tiffins for school and office lunches.