Carrot Peas Recipe – Authentic Indian Sabzi with Spices

Last Updated on 2 months by Neha Deshmukh

Carrot Peas Recipe – Authentic Indian Sabzi With Spices

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Carrot Peas, or Gajar Matar as we call it at home. It’s a simple, flavorful vegetable dish that’s perfect with roti, rice, or even as a side for a bigger Indian meal. I first learned to make this from my mom, and it instantly became a favorite. It’s one of those dishes that just feels like home.

Why You’ll Love This Recipe

This Carrot Peas recipe is a winner for so many reasons! It’s quick to make – ready in under 30 minutes. It’s packed with nutrients from the carrots and peas. And most importantly, it’s bursting with that warm, comforting Indian spice blend that just hits the spot. Plus, it’s a fantastic way to get some veggies on your plate!

Ingredients

Here’s what you’ll need to make this delicious sabzi:

• 4 carrots
• 2 cups peas (fresh or frozen)
• 1 tablespoon ghee (or oil)
• ¼ teaspoon cumin seeds
• 1 small onion
• 1 small tomato
• 2 green chilies
• ¼ teaspoon turmeric powder
• ¼ teaspoon cumin powder
• ¼ teaspoon coriander powder
• ¼ teaspoon chili powder
• Salt to taste
• Cilantro leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Ghee vs. Oil: Choosing the Right Fat

Traditionally, this dish is made with ghee, which gives it a lovely richness. But if you prefer, you can absolutely use any cooking oil like vegetable oil or canola oil. Ghee just adds a certain something special, if you have it!

Regional Variations in Spice Blends

Every family has their own little twist on the spice blend. Feel free to adjust the chili powder to your liking. Some people also add a pinch of garam masala at the end for extra warmth.

Fresh vs. Frozen Peas

Fresh peas are amazing when in season, but frozen peas work perfectly well and are super convenient. No need to thaw them – just add them straight to the pan!

Types of Carrots Suitable for this Dish

Any type of carrot will work, but I prefer using the regular orange carrots. They have a nice sweetness that complements the spices. You can also use baby carrots if you’re short on time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and dice the carrots into small pieces. If you’re using fresh peas, shell them.
2. Heat the ghee (or oil) in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Now, blend the onion, tomato, and green chilies into a smooth paste. You can also finely chop them if you don’t have a blender.
4. Add the paste to the pan and sauté until the raw smell disappears – about 5-7 minutes. Stir often to prevent sticking.
5. Add the turmeric powder, cumin powder, coriander powder, and chili powder. Cook the spices briefly, adding a splash of water if needed to prevent them from burning.
6. Toss in the carrots and peas, and mix well to coat them with the spice blend.
7. Add about 1 cup of hot water, cover the pan, and simmer for 8-10 minutes, or until the vegetables are tender. Stir occasionally to ensure even cooking.
8. Finally, garnish with fresh cilantro leaves and serve warm with roti or rice.

Expert Tips

A couple of things I’ve learned over the years…

• Don’t overcook the peas! You want them to be tender-crisp, not mushy.
• If the sabzi is too dry, add a little more hot water.
• Taste and adjust the salt and spices as needed.

Variations

Want to switch things up? Here are a few ideas:

Vegan Carrot Peas

Simply substitute the ghee with any plant-based oil.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just make sure your spices are certified gluten-free if you have a severe allergy.

Adjusting the Spice Level

Reduce the amount of chili powder, or remove the green chilies altogether, for a milder flavor. My friend, Priya, makes it super mild for her kids!

Festival Adaptations (Holi, Diwali)

During festivals like Holi and Diwali, some families add a little bit of cashew paste to the sabzi for extra richness.

Serving Suggestions

This Carrot Peas sabzi is incredibly versatile.

Best Roti & Rice Pairings

It goes beautifully with whole wheat roti, paratha, or steamed basmati rice.

Accompaniments & Sides

Serve it alongside a simple dal (lentil soup) and a side of yogurt for a complete Indian meal.

Storage Instructions

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

You can also freeze this sabzi for longer storage. Let it cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months.

FAQs

Let’s answer some common questions!

Can I use mustard oil instead of ghee?

Yes, you can! Mustard oil adds a pungent flavor. Heat it until it smokes, then let it cool slightly before using.

What if I don’t have fresh tomatoes? Can I use canned?

Absolutely! Use about ½ cup of canned crushed tomatoes.

How can I make this dish less spicy?

Reduce or omit the green chilies and chili powder. You can also add a pinch of sugar to balance the flavors.

Can I add potatoes to this sabzi?

Yes, you can! Add diced potatoes along with the carrots.

What is the best way to prevent the peas from becoming mushy?

Don’t overcook them! Add them towards the end of the cooking process and simmer just until they are tender-crisp.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!