Zaikedar Gajar Matar Ki Sabzi

Winters are almost everyone’s favourite and most beautiful of all seasons. During winters, the human body’s metabolic rate increases, and that’s why everyone often craves food. Winter brings lots of new fruits like orange, apples, cherry, etc. and veggies like turnip mustard leaves, spinach, peas, beets, radish and carrots. All these fruits and vegetables are full of nutrients, and according to studies, during winters, trees and plants store more nutrients than in summer and thus, the food tastes better in winter. So, the seasonal veggies and fruits should be included in the diet and consumed regularly. There are many tasty dishes in winters made with winter veggies-like gajar ka halwa, sarso ka saag, palak paneer, methi aloo, matar paratha and yes, the delicious and nutritious gajar matar ki sabzi.

This dish is a delicious winter special dish and an easy to make dish. This dish is super healthy because carrots are highly nutritious and a good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants, which helps in weight loss and lowers cholesterol level, improves eye health and also reduces the risk of cancer. Whereas peas are a good source of vitamin C and E, zinc and antioxidants, it helps strengthen the immune system, improves digestion, improves eye and heart health, and controls blood sugar. Follow this gajar matar ki sabzi recipe, to make this dish at home.

Per serving contains 183 kcal.

Carbohydrates 23g

Protein 6g

Fat 8g

INGREDIENTS

For paste

• 1 medium onion, roughly chopped
• 1 tomato, roughly chopped
• 1-inch garlic, peeled and chopped
• 2 green chillies
• ¼ cup of water

 

For sabzi

• 2 tbsp ghee
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp degi red chilli powder
• ¼ tsp asafetida
• 3 winter carrots, peeled & cut into small cubes
• 1 cup tender green peas
• 1 lemon wedge
• 2 tbsp fresh coriander leaves
• 1 tsp ghee
• Prepared paste
• Salt to taste

 

METHOD

For paste

1. In a mixer grinder, add tomato, onion, ginger, green chillies and water. Blend into a smooth paste.
2. Transfer into a bowl. Keep aside for future use.

 

For sabzi

1. In a kadhai, add ghee, cardamom, cumin seeds and let it splutter.
2. Add the prepared paste and sauté for 4-5 minutes.
3. Now add turmeric powder, coriander powder, degi red chilli powder and sauté for 2-3 minutes more on low flame.
4. Add asafoetida, salt and mix well.
5. Now add chopped carrot, green peas and mix well cook on low flame until the vegetable cooked adequately and tender.
6. Add water and cover it and cook on low flame.
7.  Now, add coriander leaves and mix well.
8. Then, add the juice of 1 lemon wedge and a spoonful of ghee for the final glaze, mix well.
9. The gajar matar ki sabji is ready to serve.

 

Serve the ambrosial gajar matar ki sabzi with chapatti and jaggery.