Gajar Matar


A simple Indian stir-fry made with winters carrots and green peas. This gajar matar sabzi was a staple in my house growing up.

White Bag


–Mustard oil  –Cumin seeds –Hing asafoetida –Green chili –Garlic cloves  –Ginger  –Carrots  –Green peas  –Turmeric powder –Coriander powder –Salt –Water  –Cilantro


Heat mustard oil on medium-high heat in a pan until it's really hot (this is important to get rid of the raw smell of mustard oil).

Then lower the heat and add cumin seeds and hing, let the cumin seeds sizzle and then add green chili, chopped garlic and ginger and cook for 1 minute.

Add the diced carrots and peas (frozen peas which were soaked in warm water for 10 minutes and then drained) and stir well.

Add the turmeric powder, coriander powder, salt, along with 2 tablespoons water and mix well.

Cover and cook until the veggies are cooked through on medium heat, it took 6 to 7 minutes here since carrots were super fresh.

Swipe Up!

For detailed instructions with pictures and helpful tips!