Carrot Peas Recipe – Authentic Indian Sabzi with Hing & Mustard Oil

Last Updated on 3 months by Neha Deshmukh

Carrot Peas Recipe – Authentic Indian Sabzi with Hing & Mustard Oil

Introduction

There’s just something so comforting about a simple sabzi (vegetable dish) with roti, isn’t there? This Carrot Peas recipe – or Gajar Matar as it’s often called – is one of those dishes that instantly feels like home. I remember my grandmother making this for me when I was little, and the aroma of the mustard oil still takes me right back to her kitchen! It’s a classic North Indian side dish, packed with flavor, and surprisingly easy to make. You’ll be enjoying a warm, delicious meal in under 30 minutes.

Why You’ll Love This Recipe

This isn’t just another veggie side. It’s a little explosion of flavor! The combination of sweet carrots, tender peas, and the unique punch of mustard oil and hing is truly special. Plus, it’s a wonderfully healthy and satisfying dish that’s perfect for a weeknight dinner. It’s also a great way to sneak in some extra veggies – even picky eaters tend to love this one!

Ingredients

Here’s what you’ll need to create this delicious Carrot Peas sabzi:

• 1 tablespoon mustard oil (about 15ml)
• ½ teaspoon cumin seeds (about 2g)
• ¼ teaspoon hing (asafoetida) (about 1g)
• 1 green chili, finely chopped
• 2 garlic cloves, minced
• ½ inch ginger, grated
• 7-8 medium carrots, diced (about 250g)
• 1 cup green peas (about 150g) – frozen is perfectly fine!
• ¼ teaspoon turmeric powder (about 1g)
• ½ teaspoon coriander powder (about 2g)
• ½ teaspoon salt (about 3g)
• 2 tablespoons water (about 30ml)
• 1-2 tablespoons cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Mustard Oil: This is the flavor base for this dish. Don’t skip it if you want that authentic taste!
• Hing (Asafoetida): A little goes a long way! It adds a savory, umami flavor and is also known for its digestive properties.
• Carrots: I prefer using medium-sized carrots, but you can use any variety you like. Just make sure they’re diced into roughly the same size as the peas.
• Green Peas: Frozen peas work wonderfully and save you a lot of prep time. If you’re using fresh peas, you’ll need about 1 cup shelled.

Mustard Oil: The Key to Authentic Flavor

Now, about that mustard oil. It has a very distinct, pungent aroma when raw. That’s why we heat it until it just starts to smoke – this removes the raw smell and brings out its nutty, delicious flavor. Don’t be alarmed by the smoking point; it’s perfectly normal!

Hing (Asafoetida): A Traditional Digestive Aid

Hing might seem a little mysterious, but it’s a staple in Indian cooking. It adds a unique savory depth and is believed to aid digestion. You can find it at most Indian grocery stores, and sometimes in the spice aisle of larger supermarkets.

Regional Variations in Vegetable Choices

While this is traditionally a Carrot and Peas dish, feel free to experiment! Some families add potatoes, cauliflower, or even beans. My friend’s mom always adds a small diced potato, which makes it even more filling.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the mustard oil in a pan on medium-high heat until it starts to smoke slightly. This usually takes a minute or two. Reduce the heat to medium.
2. Add the cumin seeds and hing. Let the cumin seeds sizzle for a few seconds – you’ll know they’re ready when they start to release their aroma.
3. Add the chopped green chili, minced garlic, and grated ginger. Sauté for about a minute, until fragrant.
4. Stir in the diced carrots and drained peas. Mix well to coat them with the spices.
5. Sprinkle in the turmeric powder, coriander powder, and salt. Add 2 tablespoons of water and toss everything together to ensure the vegetables are evenly coated.
6. Cover the pan and cook on medium heat for 6-7 minutes, or until the carrots are tender. If the mixture starts to dry out, add a tablespoon of water at a time.
7. Garnish with chopped cilantro. You can also add a pinch of garam masala or a squeeze of lemon juice for extra flavor, if you like.
8. Serve hot with roti, paratha, or rice.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook it in two batches to ensure the vegetables cook evenly.
• For a more vibrant color, you can blanch the peas for a minute before adding them to the pan.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chili if you prefer a milder flavor.
• Quick Weekday Version: Use pre-cut carrots to save time.

Serving Suggestions

This Carrot Peas sabzi is incredibly versatile. It’s fantastic with:

• Roti or paratha (Indian flatbreads)
• Steamed rice
• Dal (lentil soup)
• Yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of oil can I use if I don’t have mustard oil?

While mustard oil is traditional, you can substitute with vegetable oil or canola oil. However, the flavor won’t be quite the same.

Can I use fresh peas instead of frozen?

Absolutely! About 1 cup of shelled fresh peas will work perfectly.

How can I adjust the salt level in this recipe?

Start with ½ teaspoon of salt and then taste and add more as needed. Remember, you can always add more, but you can’t take it away!

What is hing and where can I find it?

Hing, or asafoetida, is a resin with a pungent smell. It’s used as a digestive aid and flavor enhancer. You can find it at Indian grocery stores or online.

How do I know when the carrots are perfectly cooked?

The carrots should be tender-crisp – meaning they’re easily pierced with a fork but still have a little bit of bite.