Aloo Gajar Matar Sabzi (Potatoes-Carrots-Peas)

Aloo Gajar Matar sabzi is packed with nutrition from 3 different vegetables – potatoes, carrots, and peas. I do enjoy dishes that have an assortment of vegetables. They are colorful and have an interesting combination of flavors. Not to forget, the color therapy those vegetables give to the dish. This dish reminded me of the Shahi Navratan Korma recipe I tried a while back, which my family absolutely loved.

The aloo gajar matar sabzi is seasoned with usual spices available in our pantry. I love the addition of kasoori methi (dried fenugreek leaves). You can add or substitute potatoes and carrots with other vegetables like french beans and capsicums. Pair it with rotis and Whole Masoor Dal to complete your dinner.

500 grams (3 cups) carrots, sliced
1 big potato, cubed
2 cups peas
3 tomatoes, chopped
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp cumin seeds
1 tbsp ginger-garlic paste
1 tsp salt
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
3 tbsp chopped coriander leaves
3-4 tbsp oil


1. Heat oil in a saucepan. Add the cumin seeds. When the cumin seeds begin to sizzle, add the ginger-garlic paste. Sauté for a few seconds.
2. Add all the spice powders and sauté for about 15-20 seconds on medium heat. Add a tbsp or two of water if the spices are burning or sticking to the bottom.
3. Add the carrots and the tomatoes. Mix it well so that the carrots and tomatoes are coated in the spices. Simmer till the tomatoes have softened.
4. Add water and cook till the carrots are tender and the water has completely evaporated.
5. Add the kasoori methi and potatoes. If you’re using fresh peas, you can add them now. If you are using the frozen ones, add them at the end.
6. Add just enough water to cook the potatoes.
7. Once the potatoes are done and the water has evaporated, add the garam masala and the coriander leaves. Give it a good mix. You can skip the garam masala if you don’t want the sabzi to be spicy.

That’s it!