Gajar Matar Sabzi with Roti
Sweet carrots and green peas in a simple home-style masala, plated with rotis as a complete vegetable-forward meal.
Gajar-matar is a winter staple in many North Indian kitchens. Treating it as a full plate with roti keeps vegetables at the center of lunch or dinner rather than as a tiny side.
Carrots bring natural sweetness; peas add color and a little protein. Keep the masala light so the vegetables stay the focus.
Nutrition
Per 1 plate with 2 rotis (half recipe)
- Calories
- 370 kcal
- Protein
- 12 g
- Carbs
- 60 g
- Fat
- 10 g
- Fiber
- 13 g
Dietary
plant based · soy free · nut free
Protein sources
peas · whole wheat roti
Ingredients
- 13 cups Carrots, diced
- 21 cup Green Peas (fresh or frozen)
- 31 Onion, finely chopped
- 41 Tomato, chopped
- 51 tsp Ginger-garlic paste
- 61/2 tsp Cumin Seeds
- 71/2 tsp Turmeric
- 81 tsp Coriander powder
- 91/2 tsp Red chilli powder
- 101/2 tsp Garam Masala
- 111.5 tbsp Oil
- 12Salt to taste
- 13Coriander leaves
- 144 Rotis for serving
Instructions
- 1
Heat oil, crackle cumin, and saute onion until soft. Add ginger-garlic and cook until fragrant.
Dice carrots evenly so they cook at the same rate.
- 2
Add tomato and dry spices with salt. Cook until the tomato breaks down.
Frozen peas go in later than fresh peas; no need to thaw if you cook a little longer.
- 3
Add carrots and a splash of water. Cover and cook 6–8 minutes until carrots start to soften.
Avoid too much water—this should be a semi-dry sabzi for roti, not a curry.
- 4
Add peas and cook uncovered until both vegetables are tender and the masala clings, 5–7 minutes.
A pinch of sugar is unnecessary if carrots are sweet; use lemon if the dish tastes flat.
- 5
Finish with garam masala and coriander. Serve with hot rotis.
Double the batch for lunch boxes; it reheats well.
Vegetable add-ins
- Add beans or cauliflower florets for a mixed winter sabzi.
- Use purple carrots or include a little beet for color.
- Stir in chopped spinach at the end for more greens.
Plate adjustments
- Millet roti for a gluten-free variation.
- Add a bowl of dal when you want more protein.
- Serve with kachumber or cut fruit for extra raw produce.