Ingredients:

For the Curry:

• Oil – 3 tbsp
• Bay leaves – 2
• Cumin seeds (jeera) – 1 tsp
• Dry red chili – 1
• Asafoetida (hing) – 1/8 tsp
• Garlic, crushed – 3 cloves
• Ginger, crushed – 1 inch piece
• Onion, finely chopped – 1.5 cups (1 large onion)
• Carrots, roughly chopped into 1-inch pieces – 2 large
• Potatoes, roughly chopped into 1-inch pieces – 2 large
• Salt – 1 tsp (adjust to taste)
• Green peas, fresh or frozen – 1/2 cup
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 3/4 tsp
• Dry mango powder (amchur) – 1/2 tsp
• Kasuri methi (dry fenugreek leaves) – 1 tsp
• Tomato puree – 1 cup (blend fresh tomatoes into puree)
• Green chili, slit – 1
• Garam masala – 1/2 tsp
• Fresh cilantro (coriander) leaves – For garnish

Step-by-Step Instructions:

Step 1: Prepare the Base

1. Heat the Oil: Heat 3 tablespoons of oil in a large pan or kadhai over medium heat. Once the oil is hot, add 2 bay leaves, 1 teaspoon of cumin seeds, and 1 dry red chili. Let them sizzle for 30 seconds until fragrant.
2. Add Asafoetida: Add a pinch of asafoetida (hing) to the pan and stir it in. This adds an earthy flavor to the dish.
3. Sauté the Aromatics: Add the crushed garlic (3 cloves) and crushed ginger (1-inch piece) to the pan. Sauté for about 1 minute until the raw smell disappears, and the garlic-ginger mix becomes fragrant.

Step 2: Cook the Vegetables

1. Add Onions: Add the finely chopped onions (1.5 cups) to the pan. Cook the onions, stirring occasionally, until they turn golden brown. This should take about 5-7 minutes.
2. Add Carrots and Potatoes: Once the onions are cooked, add the roughly chopped carrots and potatoes (2 large each). Stir them well with the onions and spices.
3. Add Salt and Peas: Add 1 teaspoon of salt (adjust to taste) and 1/2 cup of green peas (fresh or frozen) to the pan. Stir everything together to ensure the vegetables are evenly coated with the seasoning.

Step 3: Add the Spices

1. Spice the Curry: Now, it’s time to add the dry spices. Sprinkle in 1 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, 3/4 teaspoon of red chili powder, and 1/2 teaspoon of dry mango powder (amchur). Stir well to coat the vegetables with the spices.
2. Add Kasuri Methi: Crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and add it to the curry. Kasuri methi gives the dish a unique aroma and flavor.

Step 4: Add Tomato Puree and Simmer

1. Add Tomato Puree: Pour in 1 cup of fresh tomato puree (made by blending fresh tomatoes). Stir the tomato puree into the vegetables and let it cook for 2-3 minutes, allowing the flavors to blend.
2. Simmer the Curry: Add 100 ml of water to the pan and stir. Cover the pan with a lid and let the curry simmer for about 15-20 minutes over medium-low heat. Stir occasionally to ensure the vegetables cook evenly.
3. Check for Doneness: After 15-20 minutes, check the potatoes and carrots. They should be tender but not mushy. If needed, cook for a few more minutes until the vegetables reach your desired texture.

Step 5: Finish the Curry

1. Add Green Chili: Once the vegetables are cooked, add the slit green chili and stir it into the curry. This adds a slight heat to the dish.
2. Add Garam Masala: Sprinkle 1/2 teaspoon of garam masala into the curry, stirring well to incorporate the spices.
3. Garnish and Serve: Turn off the heat and garnish the curry with freshly chopped cilantro leaves. Your Aloo Gajar Matar is now ready to be served!

Serving Suggestions:

This curry pairs wonderfully with roti, naan, or rice. You can also serve it with a side of yogurt or a fresh salad for a complete meal. Enjoy it hot with a drizzle of ghee on top for extra richness.

Cooking Tips:

• Even Cooking: Cut the potatoes and carrots into evenly sized pieces so that they cook at the same rate. Larger pieces may take longer to cook, and smaller pieces may become too soft.
• Adjust Spice Levels: Feel free to adjust the spice levels according to your preference. If you prefer a milder curry, reduce the amount of red chili powder or skip the green chili.
• Fresh vs. Frozen Peas: You can use either fresh or frozen peas for this recipe. If using frozen peas, there’s no need to thaw them before adding them to the curry.
• Adding Water: If the curry starts to dry out during cooking, you can add a little more water to achieve your desired consistency. This is a semi-dry curry, but some people prefer a more saucy texture.

Storage:

• Refrigeration: Store leftover Aloo Gajar Matar in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.
• Freezing: You can freeze this curry in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 230-260 kcal
• Protein: 6g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 6g
• Sodium: 600mg

This dish is packed with vitamins and fiber from the vegetables, while providing a moderate amount of calories and fats. The fresh peas add a good source of plant-based protein, making it a nutritious and balanced meal.

Frequently Asked Questions (FAQs):

1. Can I make this curry in advance? Yes, you can prepare this curry a day in advance. The flavors tend to meld and deepen when allowed to sit overnight, making it even more delicious the next day.

2. Can I substitute other vegetables? Absolutely! This curry is quite versatile. You can add cauliflower, bell peppers, or even zucchini. Just adjust the cooking time depending on the vegetables you use.

3. How do I make this curry spicier? To make this curry spicier, you can increase the amount of red chili powder, add more green chilies, or sprinkle some extra chili flakes.

4. What can I substitute for amchur (dry mango powder)? If you don’t have amchur on hand, you can use a little lemon juice or tamarind paste to add the tangy flavor to the dish.

5. Can I make this curry oil-free? You can reduce the amount of oil or even sauté the vegetables in water for an oil-free version. However, using a little oil enhances the overall flavor and texture of the dish.

Conclusion:

This Aloo Gajar Matar is a wholesome and flavorful dish that’s perfect for any meal. It’s packed with nutritious vegetables, aromatic spices, and the freshness of herbs, creating a comforting yet vibrant curry. Whether you’re making it for a quick weeknight dinner or for a special occasion, this dish is sure to impress. Serve it with your favorite Indian bread or rice for a complete meal, and enjoy the delightful combination of flavors in every bite!