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–+ servings

Carrot and Peas Curry / Gajar Matar Sabji (No Onion No Garlic)

By Jigna
Carrot and Peas Curry is very easy to make, and it is a delicious way to consume nutritious vegetables. Make it for lunch on cold winter afternoons or for a cozy and comfortable dinner.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Gluten-Free, Healthy, Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 4

Video

Ingredients
  

For Tomato Paste:

  • 3 tomatoes chopped
  • 1-inch ginger peeled and chopped
  • 1 green chili chopped
  • 7-8 cashews ((Optional))

For Carrots and Peas Curry:

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafoetida / Hing ((Hing))
  • Prepared tomato paste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Garam Masala powder
  • 3 large carrots peeled and chopped
  • 2 cups green peas ((fresh or frozen))
  • Salt to taste
  • 1 cup water ((Add more or less as needed))
  • ¼ teaspoon dried fenugreek leaves
  • Lime juice to taste
  • 2 tablespoon finely chopped coriander leaves

Instructions
 

For Tomato Paste:

  • Take tomatoes, ginger, green chili, and cashews into a blender jar. Blend it into a fine paste or puree. Add little water if you need to. Set aside.

For Carrots and Peas Curry:

  • Heat oil into a pan or Kadai, add cumin seeds and asafoetida. After cumin seeds start sizzling, add prepared tomato paste.
  • Mix well and cook this mixture on medium heat for 4-5 minutes. Stir the tomato mixture occasionally.
  • Add turmeric powder, red chili powder, coriander powder, and Garam Masala powder. Mix well and cook for 2-3 minutes.
  • Now add carrots and green peas, mix well. Add water and salt to taste, mix well.
  • Cover the pan with a lid, and cook on medium heat until vegetables are soft and cooked through, stirring occasionally.
  • It may take 10-15 minutes, depending on how tender the vegetables are.
  • Once the carrots and green peas are cooked, add dried fenugreek leaves, lime juice to taste, and finely chopped coriander leaves. Mix well and turn off the heat.

Serving Suggestions

  • This curry tastes best when serving fresh and hot. Carrot and peas curry does not have too much gravy or liquid. It is a kind of semi-dry curry. So it goes well with Roti or Paratha.
  • I like to add a tablespoon of cream before serving. It enhances the taste and adds creaminess to the curry. For a vegan diet, add coconut or cashew cream.
  • We can also serve it as a side dish with another main course or enjoy it with plain steamed rice.

Notes

  1. Cut the carrots into small pieces for faster cooking. Also, depending on how tender the carrots are, cooking time may vary.
  2. Use fresh green peas, and if it is not available, you can also use frozen green peas.
  3. Instead of lime juice, you can add amchur powder (dry mango powder) or pomegranate powder.
  4. To keep the curry simple, skip Garam Masala powder.

Nutrition (Approximate Values)

Calories : 155kcalCarbohydrates : 30gProtein : 8gFat : 2gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 526mgPotassium : 956mgFiber : 9gSugar : 14gVitamin A : 8713IUVitamin C : 62mgCalcium : 143mgIron : 5mg
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