Gajar Matar sabji | Minimally spiced easy carrot & peas stir fry

A delicious and quick stir fry made of fresh carrots and green peas with almost no spices. A delightfully different take on Indian cooking. Vegan + Low calories+ GF
Course Side Dish
Cuisine North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3 people


  • 4-5 in carrots rinsed and diced small circles/cubes
  • About 100 gms of green peas thawed if frozen
  • 3-4 garlic pods minced
  • piece A small of ginger minced
  • 2-3 pound green chilies minced (I all three above together in a mortar and pestle)
  • 1 large onion chopped small
  • 1 tbsp cooking oil
  • ¼ tsp turmeric powder
  • ½ tsp cumin seeds jeera
  • ¾ tsp salt OR to taste


  1. Heat the oil in a heavy bottomed pan. Add in cumin seeds and allow them to sizzle. Then add ginger, garlic and green chilies and fry for a couple of seconds.
  2. Next, add in the onion and let them cook for a few minutes. This step is important since if the onion is cooked well, it brings in really good flavours to the dish. So cook it till it starts leaving the oil at the sides and turn pinkish-brown
  3. Add salt and turmeric. Mix and add diced carrots and peas. Mix well and let it cook with a lid on, at medium gas setting for a couple of minutes. Keep stirring in between to avoid it getting burnt.
  4. When the carrots are tender enough as per your desired taste, and the green peas have shrunken a bit, give a final stir and turn off the gas. Serve hot and fresh with phulka roti

Recipe Notes

This stir fry tastes best when fresh. Carrots release water when kept at room temperature so when you reheat this dish, the taste wouldn’t be the same. So I would suggest not to keep this in fridge to reheat it later.

You may adjust the green chilies as per your taste and also add red chili powder accordingly.