A vibrant and comforting North Indian stir-fry of sweet carrots and tender green peas. This simple, everyday sabzi comes together quickly and is perfect with hot rotis or parathas for a wholesome meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
180cal
5gprotein
25gcarbs
8g
Ingredients
500 g Carrots (Peeled and diced into 1/2-inch pieces)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Fiber-rich Gajar Matar Sabzi with homestyle dal fry and soft rotis – perfectly spiced and wholesome.
This punjabi dish is perfect for lunch. With 639.29 calories and 23.380000000000003g of protein per serving, it's a high-fiber option for your meal plan.
fat
Coriander Powder
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for cooking)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 20-30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
Cook this masala mixture for 6-8 minutes, stirring occasionally, until the tomatoes break down completely and you see oil separating from the sides of the masala.
2
Cook the Vegetables
Add the diced carrots and green peas to the prepared masala. Stir for 2 minutes to ensure the vegetables are well-coated.
Pour in 1/4 cup of water, stir, and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan with a lid, and let the vegetables cook for 12-15 minutes.
Stir every 4-5 minutes to prevent sticking. Cook until the carrots are tender but still retain a slight bite. If the mixture looks too dry, you can add another splash of hot water.
3
Garnish and Serve
Once the vegetables are cooked to your liking, remove the lid.
Sprinkle the garam masala and freshly chopped coriander leaves over the sabzi.
Gently mix everything together and cook for one more minute to allow the flavors to meld.
Turn off the heat. Let the sabzi rest for 5 minutes before serving.
Serve hot with fresh rotis, parathas, or as a side dish with dal and steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
