Gajar Matar Sabzi
A warm, comforting North Indian stir-fry with sweet carrots and tender green peas, delicately spiced with cumin, turmeric, and a hint of fresh coriander. This everyday sabzi comes together in under 25 minutes, making it a reliable weeknight companion for roti or paratha.
For 4 servings
- prep
Prep the vegetables.
Peel and dice the carrots into small, even cubes. Keep the green peas ready at hand.
- temper · ~1 min
Temper the cumin.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add grated ginger and slit green chili. Sauté for 30 seconds until fragrant.TIPDon't let the cumin burn — medium heat is enough. - saute · ~12 min
Cook the carrots and peas.
1.Add the diced carrots and green peas to the kadai.2.Sprinkle turmeric powder, red chili powder, coriander powder, and salt.3.Stir well to coat the vegetables with spices.4.Cover and cook on low heat for 10-12 minutes, stirring occasionally.TIPNo water needed — the carrots release enough moisture to steam. Add a splash of water only if the pan dries out. - mix · ~1 min
Finish with garam masala.
1.Remove the lid and check that the carrots are fork-tender.2.Sprinkle garam masala on top and give everything a gentle stir.3.Cook uncovered for 1 more minute to dry out any excess moisture. - garnish
Garnish with fresh coriander and serve.
Transfer the sabzi to a serving bowl, scatter chopped coriander leaves generously, and serve hot.
TIPPairs beautifully with roti, paratha, or as a quick side with dal-rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dice carrots into uniform ½-inch cubes so they cook evenly with the peas.
- 2Cook the sabzi covered on low heat to let carrots steam in their own moisture.
- 3Add garam masala only at the end to preserve its aromatic oils.
- 4If using frozen peas, thaw them completely and pat dry to avoid excess water.
- 5For a dry, non-mushy texture, uncover the pan for the final minute of cooking.
- 6Leftover sabzi keeps well in the fridge for 2 days; reheat gently in a pan.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — simply ensure your garam masala contains no animal-derived ingredients.
protein boostProtein boost
Add ½ cup of boiled chana (chickpeas) or crumbled paneer in step 3 for extra protein and a heartier meal.
low oilLow-oil
Use a non-stick pan and reduce oil to 2 teaspoons; add a splash of water after the cumin seeds crackle to prevent sticking.
spicierSpicier
Increase the green chili to 2 and add a pinch of red chili flakes along with the garam masala for extra heat.
jain (no root vegetables)Jain (no root vegetables)
Replace carrots with diced potatoes or bottle gourd (lauki) to align with Jain dietary practices.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Plant Protein
Green peas provide a modest amount of plant-based protein, making this dish more satisfying as a light main or side.
Low in Fat
With only 1 tablespoon of oil for the entire dish, this sabzi is a low-fat option suitable for everyday cooking.
High in Dietary Fiber
Both carrots and peas contribute fiber, aiding digestion and helping you feel full longer.
Frequently asked questions
Carrots release enough natural moisture when covered and cooked on low heat, so added water would make the dish soggy instead of perfectly tender and dry.
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