Gajar Matar

Ingredients

• 30 mlneutral oil or ghee (clarified butter)
• 5 mlcumin seeds
• 2white or yellow onions
• 2green chillies
• 1 clovegarlic
• 1 cmfresh ginger, peeled and chopped
• 5 mlground coriander
• 5 mlground cumin
• 2.5 mlchilli powder or chilli flakes
• 2.5 mlsalt
• 1ripe tomato, or 15 ml tomato purée
• 250 gfresh, drained tinned or frozen peas
• 125 gcarrots, diced

Instructions

1. 1

   Temper the cumin

   Heat the oil in a pan over a high heat, then lower the heat. Add the cumin seeds and fry for 30 seconds.

2. 2

   Brown the onions

   Add the onions and cook for about 7–8 minutes, until they are well browned.

3. 3

   Add aromatics

   Stir in the chopped chillies, garlic and ginger, and fry for 2 minutes. Add the ground spices and salt, then cook for a few more seconds.

4. 4

   Cook the vegetables

   Add the tomato, either chopped or as purée, along with the peas and carrots. Stir and cook for 5–7 minutes, then taste and adjust the salt if needed.

What is gajar matar?

Gajar matar means carrots and peas in Hindi, and the combination is a familiar one in Indian home cooking. This version cooks the vegetables with browned onions, tomato and spices for a quick, savoury side.

The recipe’s short cooking time leaves the carrots and peas with some bite rather than turning them into a mash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 9g protein, 41g carbs, 16g fat.

The peas provide most of the protein and a good share of the carbohydrates, with more carbohydrates coming from the onions, carrots and tomato. Oil or ghee supplies most of the fat. Balance a serving with dal or yoghurt and rice or flatbread, depending on how substantial you want the meal to be.

Build the flavour in stages

Cumin seeds: frying them briefly in the hot oil releases their aroma. Lower the heat before adding them so they do not scorch.

Onions: give these the longest time in the pan, until properly browned. They form the savoury base for the chilli, garlic, ginger and ground spices.

Choose your peas and tomato

Peas: fresh, frozen or drained tinned peas all work here. Frozen peas can go straight into the pan; tinned peas are already tender, so handle them gently as the vegetables cook.

Tomato: a chopped ripe tomato adds moisture and a fresh tang, while tomato purée gives a more concentrated flavour. Either option is included in the recipe.

Watch the vegetables as they cook

Carrots: dice them evenly so they soften at a similar rate. After 5–7 minutes, check a piece; it should be tender but not collapsing.

Peas: stir them through without crushing them. The finished dish should look moist and lightly coated, not soupy.

Keep the heat controlled

The pan starts over a high heat to warm the oil, but the cumin is fried after the heat is lowered. This gives the seeds time to flavour the oil without burning.

Brown the onions patiently, then use the short cooking times for the aromatics and spices. Once the vegetables are in, check their texture within the stated 5–7 minutes.

Serve it as a side or light meal

Gajar matar pairs well with rice or flatbread, which can help catch the spiced juices. It also sits neatly alongside a lentil dish or another vegetable curry.

For a more filling plate, add a source of protein such as dal or yoghurt on the side.

Recipe notes & tips

• Dice the carrots evenly so they cook at the same pace.
• Lower the heat before adding the cumin seeds to help prevent scorching.
• Give the onions the full browning time for a deeper savoury base.
• Add frozen peas without thawing them first.
• Taste before serving and adjust the salt if needed.

Variations

• Use ghee: replace the neutral oil with the same amount of ghee for a richer flavour.
• Choose tomato purée: use 15 ml in place of the chopped tomato for a more concentrated tomato note.
• Adjust the chilli: use less chilli powder or fewer green chillies for a milder dish.
• Add fresh herbs: finish with chopped coriander leaves for a fresh, herbal note.
• Serve with dal: pair the vegetables with lentils to make the meal more substantial.

Common mistakes to avoid

• Burning the cumin: lower the heat before adding the seeds and fry them for only 30 seconds.
• Pale onions: cook them for about 7–8 minutes, until well browned.
• Scorching the ground spices: stir them in after the aromatics and cook for only a few seconds.
• Uneven carrot pieces: cut the carrots into evenly sized dice so they soften consistently.
• Overcooking the peas: check the pan within the 5–7 minute cooking window and stir gently.

How to store

Cool leftovers and refrigerate them in a sealed container for up to 3 days. Reheat in a pan over a gentle heat, stirring until hot throughout; add a small splash of water if the mixture seems dry.

Frequently asked questions