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Potato, Carrot and Peas Curry
Lunch • India
How to Make Potato, Carrot and Peas Curry (Traditional & Healthy Version)
Potato, Carrot and Peas Curry, known locally as 'Aloo Gajar Matar ki Sabzi', is a popular North Indian vegetarian dish. This vibrant curry is a staple in many households, especially during winter months when fresh peas and carrots are abundant. With its mildly spiced, comforting flavors, it is often served for lunch along with roti or steamed rice. The blend of earthy potatoes, sweet carrots, and tender peas creates a harmonious medley, making it both nutritious and satisfying. Traditionally, this sabzi is prepared in homes during festivals like Lohri and Makar Sankranti, when families gather to celebrate the harvest. Its simplicity and adaptability have won it a place in everyday meals as well as festive thalis. The curry is lightly seasoned with classic Indian spices like cumin (jeera), turmeric (haldi), and garam masala, ensuring it retains its authentic flavor while remaining health-conscious. Ideal for those seeking a wholesome, vegetarian lunch option, this curry offers the perfect balance of taste and nutrition, reflecting the essence of North Indian cuisine.
Ingredients(for 1 medium bowl (approx. 250g))
- 2 medium Potatoes (Aloo) (peeled and diced)
- 2 medium Carrots (Gajar) (peeled and chopped)
- 1 cup Green Peas (Matar) (fresh or frozen)
- 1 small Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 inch Ginger (Adrak) (grated)
- 1/2 tsp Cumin Seeds (Jeera)
- 1/2 tsp Turmeric Powder (Haldi)
- 1/2 tsp Red Chili Powder (Lal Mirch) (adjust to taste)
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder (Dhania)
- to taste Salt
- 1 tbsp Mustard Oil (or any cold-pressed oil)
- 2 tbsp Fresh Coriander Leaves (Dhania Patti) (chopped, for garnish) - optional
Instructions
- 1
Heat mustard oil in a kadhai (wok) on medium flame. Add cumin seeds and let them splutter.
2 minutes
Use cold-pressed mustard oil for authentic flavor and health benefits.
- 2
Add finely chopped onions and grated ginger. Sauté till onions turn golden brown.
3 minutes
Keep stirring to prevent onions from burning.
- 3
Mix in chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook till tomatoes soften and oil separates.
5 minutes
Cover the kadhai for faster cooking and richer masala.
- 4
Add diced potatoes and carrots. Sauté for 2-3 minutes to coat them in the masala.
3 minutes
Cut vegetables evenly for uniform cooking.
Why This Dish is Healthy
By using mustard oil and fresh ingredients, this curry is low in saturated fat and free from processed additives. The combination of vegetables ensures a balanced intake of complex carbohydrates, proteins, and micronutrients. Cooking with Indian spices not only enhances flavor but also provides metabolic and digestive benefits, making this lunch option perfect for weight management and general wellness.
This Potato, Carrot and Peas Curry is rich in dietary fiber, vitamins A and C from carrots, potassium and vitamin B6 from potatoes, and plant-based protein from peas. The use of minimal oil and fresh vegetables keeps the calorie count moderate. The curry offers antioxidants, phytonutrients, and minerals essential for overall health. The spices like turmeric and ginger have anti-inflammatory properties, making the dish beneficial for digestion and immunity.
Pro Tips
- 💡Tip 1: Use fresh peas for the best taste and nutrition.
- 💡Tip 2: Adjust spice levels to suit your preference and dietary needs.
- 💡Tip 3: Garnish with lemon juice for a tangy twist and extra vitamin C.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave, adding a splash of water if needed to restore moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
