North Indian
Gajar Matar (Winter Carrots and Peas)
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Gajar Matar (Winter Carrots and Peas) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Peel the carrots and cut them into small cubes about the size of the peas. The red winter carrots of a Delhi market are sweeter and softer than orange ones and cook faster.
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Heat the oil in a kadai, let the cumin seeds sizzle, then add the ginger and chopped green chili for 30 seconds.
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Add the carrots, peas, turmeric and salt, stir well, cover and cook on low heat 12 to 15 minutes, stirring once or twice, until the carrots are tender. Add a splash of water only if they start to catch.
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Uncover, add the coriander powder, red chili powder, amchur and garam masala and cook 2 minutes more to dry the pan.
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Finish with cilantro and eat it with roti and dal. It is a dry sabzi, so it also travels well in a tiffin.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gajar Matar (Winter Carrots and Peas), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Gajar Matar (Winter Carrots and Peas) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 19 g
- Fat
- 8 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 500 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gajar Matar (Winter Carrots and Peas) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.