Tuesday, 30 October 2012

Alu Matar Gajar

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Alu matar Gajar is easy to make and a healthy dish to have. It’s usually made during winters when fresh fenugreek, carrot and peas are available; when we talk about alu matar gajar we can't foregt to mention chopri roti and a glass of lasi to accompany it....

Aloo Matar Gajarein


2 medium onions chopped
2-3 medium tomatoes chopped
2-3 medium potato cubed
1 ½  cup shelled peas
½ kg carrots (peeled and thinly sliced)
½ bunch fresh fenugreek leaves chopped finely (if fresh is not available you can use dry 1 tbsp of dry fenugreek leaves to give the taste of methi)
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chili powder (or according to your taste)
1 /2 tsp coriander powder
1 /2 tsp garam masala
½ tsp turmeric powder
2 green chilies chopped
Salt to taste
¼ cup oil
 cilantro leaves chopped finely to garnish


Heat oil in a pan and add onions and fry on medium heat till they turn light translucent. Add the ginger garlic paste cumin seeds followed by tomatoes, chili powder, turmeric powder and salt and fry till the tomatoes turns mushy and oil separates. Now add in the potatoes and  stir fry the potato cubes for 3-4 minutes, add in the in peas, cubed carrot, fenugreek leaves and green chilies,  stir fry for a couple of minutes  and then let it cook covered on low flame till potato, peas and carrot are tender. Once every thing is done sprinkle garam masala powder and coriander powder, stir it once and leave it on dum (covered) for 2-3 minutes, turn off the flame.  Garnish with cilantro leaves and serve. It tastes great with Roti/Chapati/paratha.

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