Gajar Alu Matar (Curried Carrots and Potatoes with Peas)

Photo Courtesy: Dr. Debarshi Chatterji

Julia Child said, “You don’t have to cook Fancy or Complicated Masterpieces, just GOOD FOOD from FRESH INGREDIENTS”.

Today my article is all about this quote. The curry I am going to share with you is a simple homemade comfort food or as some would say, food for the soul. I prepared this curry with the Paneer Alu Pulao but you can also enjoy it with some plain Parathas. Now it may look rich and red in color but believe me this is a very light and healthy curry loaded with delicious vegetables. 

This is an easy and quick curry and a blessing for those who either do not cook much or do not like spending much time in the kitchen. So, without further ado, I present to you, today’s dish - Gajar Alu Matar (Curried Carrots and Potatoes with Peas)

Ingredients:

• Potatoes – 1 cup (approximately ½ of a big potato), cut into small cubes
• Carrots – 1 cup, peeled and cut into small pieces
• Peas – about ¾ cup (I used frozen)
• Tomatoes – 1 cup, cut into small pieces
• Meat masala – 1 tablespoon
• Cumin seeds – ¼ teaspoon
• Ginger – 1 inch, finely chopped
• Green chilies – 1-2, finely chopped
• Garam masala – ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Oil –2-3 tablespoons

Directions:

• Heat a wok over high heat.
• Add the Oil in it.
• After a couple of seconds, add the Cumin Seeds. 
• When they start sputtering add the Potatoes (Tip: The potatoes should be well drained and patted dry otherwise they will make the oil jump). Cover with a Splatter Screen if required.
• When the Potatoes start turning golden, add the Carrots and mix well. 
• After 2-3 minutes, add the Tomatoes, Peas, Ginger and Green chilies and mix well.
• Fry for about a minute, you will see the tomatoes turning soft. Now add the Meat masala and Salt and mix well. 
• Fry for about 15 seconds then add 1 and ½ cups of water (This will depend how much curry you want).
• Since the wok is hot, the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. 
• Add the Garam Masala, mix well and cover. Allow it to cook for another 10 minutes.
• Press a piece of Potato under your spatula to check if it has been cooked through. 
• Turn off the heat and serve hot with Pulao or Paratha.

Tip:

• Since this curry does not have any Onion or Garlic in it, it makes a very good option for the fasting days. Enjoy it with some Luchi.

Recommended Reading:

• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Plain Paratha (Fried Flat Bread)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Jeera Rice (Rice flavored with Cumin Seeds)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Matar Mushroom (Peas and Mushroom in a creamy gravy)
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Egg Curry (Bengali recipe: Fried Eggs curry)