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How to Make Gajar Matar – A Delicious Indian Carrot and Pea Dish


Gajar Matar

Even picky kids love gajar matar!

Gajar matar will make you love your peas and carrots!


Have you ever been excited about a new vegetable dish? This carrot and pea medley was a total surprise for me. Not only did I absolutely love it, my picky children did too! Now that’s an accomplishment. Gajar matar is a north Indian recipe that is famous for its sweet flavour. It is an easy dish that goes well with all Indian meals.

Gajar matar is a great dish for experimenting with flavours. None of the ingredients are really overpowering. Use my recommended measures as a guide but by all means add a little more salt or give it a boost with a touch more lemony coriander powder. With a little more of this and a little less of that, you could make this your signature vegetable dish perfect for your next curry night, Thanksgiving or Christmas.

I think you are really going to enjoy this!

Serves 6

Preparation time: 20 minutes
Cooking time: 20 to 25 minutes


INGREDIENTS for traditional gajar matar


2 garlic cloves – pulverised to a paste
1 1/2 inch ginger – pulverised to a paste
1 red onion finely chopped
1/2 cup vegetable oil
1 tablespoon cumin seeds
1 tablespoon turmeric
5 large carrot diced
1 tablespoon ground coriander seeds
1 teaspoon ground cumin
250g (1 2/3 cups) peas
1 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon red chilli powder
1 teaspoon garam masala (preferably homemade)

Indian carrots and peas

Carrots and peas done Indian style


Put your garlic and ginger in a spice grinder or pestle and mortar with about a tablespoon of water and grind to a fine paste.

Heat a large frying pan over medium heat and pour in the oil.

When the oil is good and hot, throw in the onions and garlic and ginger paste and fry until the onion turns translucent.

Add the cumin seeds and turmeric and the diced carrots and stir to coat with the oil.

Now add the ground coriander seeds and ground cumin and mix it all in well.

Pour in the peas with about two tablespoons of water. Then add the salt, sugar and chilli powder. Fry for about 15 minutes checking regularly. You want the carrots to be just cooked through but still a bit crunchy. No mushy carrots here!


“This is some really good gajar matar!” John Denver


Serve sprinkled with the garam masala.

Be sure to let me know how you like it and please don’t hesitate to ask questions! I hope you enjoy gajar matar as much as I do.

5 Responses to “How to Make Gajar Matar – A Delicious Indian Carrot and Pea Dish”

  1. The best curry side dish I’ve ever had. No more to say!

  2. Kelly L says:


    I have just started experimenting with Indian spices/flavors – however, using 1 tbs of tumeric, coriander seeds, and curry seeds seems excessive compared to other recipes that I have viewed – is this the correct amounts? Not criticizing, just wanting to make sure before trying this recipe!


    • Dan Toombs says:

      I use those amounts but please only use my recipes as a guide. If you think the amounts are excessive, add the spices in smaller quantities. You can always add more later. :-)

  3. sori says:

    Could post favourite recipes for
    This little girl please

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