Gajar Matar

Name: Gajar Matar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp cooking oil; 1 tsp cumin seeds; 1 tbsp fresh ginger, minced; 1 green chili, chopped; 3 cups carrots, diced; 1 cup green peas; 1/2 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp red chili powder; 1/2 tsp salt; 1/2 tsp garam masala; 2 tbsp fresh cilantro, chopped

A warm Indian stir-fry of diced carrots and sweet green peas cooked with fragrant, earthy spices. It makes a quick and nourishing vegetable dish for weeknight dinners.

30 minEasyServes 4130 cal/serving

IndianSideStovetopVegetarianVeganHigh FiberLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-Free

Ingredients

2 tbsp cooking oil
1 tsp cumin seeds
1 tbsp fresh ginger, minced
1 green chili, chopped
3 cups carrots, diced
1 cup green peas
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp red chili powder
1/2 tsp salt
1/2 tsp garam masala
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp cooking oil in a skillet over medium heat, then add 1 tsp cumin seeds and sizzle for 30 seconds.
2

Add 1 tbsp minced fresh ginger and 1 chopped green chili, stirring for 1 minute until fragrant.
3

Add 3 cups diced carrots, 1/2 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp red chili powder, and 1/2 tsp salt, stirring well to coat.
4

Cover and cook on low heat for 8 to 10 minutes until the carrots start to soften.
5

Stir in 1 cup green peas, cover again, and cook for 3 to 5 minutes until tender.
6

Sprinkle with 1/2 tsp garam masala and 2 tbsp chopped fresh cilantro before removing from heat.

Questions

How long does Gajar Matar keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Gajar Matar?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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