Gajar matar sabzi

Carrots with green peas

Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Colourful and flavoursome, this simple dish is said to hail from the northern regions of India. Don’t add the peas until the carrot is cooked through, to keep them green and retain their ‘pop’. Serve with rice, roti, paratha or Puri.


  • 2 tablespoons virgin coconut oil
  • ¼ teaspoon cumin seeds
  • ¼ te


Heat the coconut oil in a heavy-based saucepan over high heat. Add the cumin seeds and mustard seeds. When they start to pop, add the onion and curry leaves and cook, stirring, for 2–3 minutes, or until the onion is translucent.

Stir in the garlic and ginger green chilli paste and cook for 1–2 minutes.

Add the garam masala, chilli powder, amchur and turmeric, season with salt an