Saturday, January 5, 2013

Gajar Mattar -- Carrots and Peas

This winter, Dad harvested carrots from our vegetable garden. They weren't like the market variety carrots but they were ours, fresh, and organically grown. We were proud of those orange beauties... :)

Our neighbor (who is actually my second cousin) had just harvested their crop of green peas and gave us some. So... it was the perfect combination... carrots and peas... gajar mattar! Yum!!!

Gajar mattar is relatively easy (actually it is a little too easy). I tend to make it often when we have carrots from the veg garden. The only hard part is cutting the carrots... really... scout's honor (I was a girl scout in school, you know).

Gajar Mattar (Carrots and Peas)

Anyway, to make carrots and peas or gajar mattar, you will need the following:


5-7 carrots (washed and cut into small cubes)
2 cups shelled peas (washed and drained)
2 medium onions (sliced thinly)
1 inch small ginger (minced)
salt to taste
1 tablespoon garam masala 
1 teaspoon turmeric powder or haldi
a small bunch of coriander or cilantro or dhania leaves (cut thinly)
oil for sauteing

To make the gajar mattar or carrots and peas, you will need to:

Heat oil in a pan and saute the onions until they are translucent. Add the turmeric powder (haldi) and the carrots, peas, and salt. Cook for about 2 minutes.

Add water (enough to immerse the carrots and the peas), add the garam masala and cover. Cook until the carrots and the peas are tender. Requires a little stirring from time to time.

Now allow to cook uncovered until the water evaporates. Stir occasionally to check that the vegetable are not sticking to the bottom of the pan. 

Sprinkle the coriander (cilantro or dhania) and mix. Cover and turn off the heat. It is ready to serve.

Gajar Matar goes very well with naan or roti... or you can enjoy it as is... :)

Posted by: Bames Pabla
Bames Live, Updated at: 12:39 PM

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