Carrot Peas Recipe – Authentic Indian Vegetable Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Carrot Peas Recipe – Authentic Indian Vegetable Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Carrot Peas, or Gajar Matar as we call it at home. It’s a simple, comforting Indian vegetable stir-fry that’s packed with flavor and incredibly easy to make. Honestly, it’s one of those dishes my grandmother made, and now I make for my family, and it always brings back such warm memories. It’s perfect for a quick weeknight dinner or as a side dish for a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This Carrot Peas recipe is a winner for so many reasons! It’s quick – ready in under an hour. It’s healthy, brimming with fresh vegetables. And most importantly, it’s delicious! The subtle sweetness of the carrots combined with the freshness of the peas, all tempered by aromatic spices… it’s just a perfect harmony of flavors. Plus, it’s a wonderfully versatile dish.

Ingredients

Here’s what you’ll need to make this delightful Carrot Peas:

• 2 teaspoons peanut oil
• ¼ teaspoon mustard seeds
• 2 dried red chillies
• 2 green chillies
• 3 garlic cloves
• 2 sprigs curry leaves
• 1 onion
• 3-4 carrots (about 200 grams)
• 250 grams fresh peas
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 3 sprigs coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best flavor:

Mustard Seeds: Regional Variations & Health Benefits

Mustard seeds are a cornerstone of South Indian cooking, and they add such a lovely pop when they splutter in hot oil. Black mustard seeds are most common, but you can also find yellow or brown varieties. They’re also surprisingly good for you – a source of selenium and magnesium!

Peanut Oil: Traditional Use in Indian Cooking

Peanut oil is traditionally used in Indian cooking because of its high smoke point and neutral flavor. It allows the spices to really shine. If you don’t have peanut oil, you can substitute with vegetable oil or sunflower oil, but the flavor won’t be quite the same.

Curry Leaves: Flavor Profile & Sourcing

Oh, curry leaves! These little guys are magic. They have a unique, citrusy aroma that adds so much depth to the dish. You can find them fresh at Indian grocery stores, or sometimes even in well-stocked supermarkets. Dried curry leaves are okay in a pinch, but fresh is always best.

Fresh Peas: Seasonal Availability & Frozen Alternatives

Fresh peas are best when they’re in season (springtime!). But don’t worry if you can’t find them – frozen peas work perfectly well! Just make sure they’re good quality. I often use frozen when fresh aren’t available, and honestly, you can barely tell the difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the peanut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Now, add the dried red chillies, green chillies, minced garlic, and curry leaves. Sauté for about 10 seconds, until fragrant. Be careful not to burn the garlic!
3. Next, add the chopped onion and fry until softened, but don’t let it brown. We want it translucent, not caramelized.
4. Time for the veggies! Add the chopped carrots, peas, salt, and turmeric powder. Give everything a good mix, then add 1 cup (240ml) of water. Sauté for about 2 minutes.
5. Cover the pan and cook on medium heat for about 30 minutes, stirring occasionally. If the water evaporates too quickly, add a little more – you want the vegetables to be tender, but not mushy.
6. Finally, garnish with fresh coriander leaves and serve hot!

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.
• Adjust the amount of green chillies to your spice preference.
• A pinch of asafoetida (hing) along with the mustard seeds adds a lovely depth of flavor.

Variations

This recipe is super adaptable! Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your oil to ensure it’s plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

Want it milder? Reduce or omit the green chillies. Want more heat? Add a pinch of cayenne pepper or use hotter green chillies. My friend, Priya, loves to add a dash of chili powder for an extra kick!

Festival Adaptation (Makar Sankranti/Lohri)

During Makar Sankranti or Lohri, some families add a little bit of grated coconut to the Carrot Peas for a festive touch. It’s delicious!

Serving Suggestions

Carrot Peas is fantastic with:

• Dal (lentils) and rice – a classic Indian combination.
• Roti or chapati (Indian flatbreads).
• As a side dish to any Indian main course.
• Even on its own as a light and healthy meal!

Storage Instructions

Leftover Carrot Peas 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

Let’s answer some common questions:

What type of rice pairs best with Carrot Peas?

Basmati rice is a classic choice! Its fluffy texture and delicate aroma complement the flavors of the dish beautifully.

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas are a great substitute and work just as well.

How can I adjust the spice level of this dish?

Reduce or omit the green chillies for a milder flavor, or add cayenne pepper for more heat.

What is the best way to store leftover Carrot Peas?

Store in an airtight container in the refrigerator for up to 3 days.

Can this dish be made ahead of time?

You can prep the vegetables ahead of time (chop the carrots and onions) to save time. However, it’s best to cook the dish just before serving for the best flavor and texture.

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!