Aloo Gajar Matar Subzi with Methi leaves

A spicy mix of potatoes, peas, carrots and fenugreek leaves

 

 

A very simple wholesome yet very tasty dish, aloo gajar and matar subzi is a must during cold winter days in Punjab. Main reason being fresh carrots and peas are easily available during winters. Whenever I cook aloo gajar and mutter I always add fresh fenugreek or methi leaves. This sabzi has a slight sweet taste because of juicy, sweet carrots and peas. The fenugreek leaves are subtly bitter but offers a very strong unique and distinctive flavor that cuts down on the sweetness of peas and carrots. Here is the recipe.

 

Ingredients:-

2 large carrots peeled and chopped in cubes

2 large potatoes peeled and chopped in cubes

1 cup- fresh peas

Half a bunch of fresh methi leaves (you can also use frozen ones)

One large onion finely chopped

1 tblsp- ginger garlic paste

3 green chillies finely chopped

1 tblsp-cumin seeds

1 large tomato finely chopped

1 1/2 tsp- turmeric powder

1 1/2 tsp- red chilli powder

1 tblsp-punjabi garam masala

Salt to taste

4 tblsp oil

1. Heat oil in a pan and add the cumin seeds, let it splutter and then add the onions.
2. After the onions turn nice and brown add the chopped tomatoes and cook until they are tender.
3. Add the methi leaves, ginger garlic paste and green chillies and let it cook for about 10 mins.
4. Now add salt, turmeric, garam masala and chili powder and cook until the oil seperates.
5. In then end add carrots, potatoes and peas and cook on a high heat for about 7 mins without cvering the pan. Keep stirring often as you don't want it to get burnt at the bottom.
6. Cover the pan with a lid and cook on a low flame until the potatoes and carrots are tender. Do not add water at all. This keeps the vegetables firm and crispy.