Aloo Mattar Gajjar- Potatos Peas and Carrots- A Delicious Indian Vegetable Dish

I consider this my quick, easy, go to meal when I have no idea what to make. It is also a pantry dish since I always have potatoes outside in my basket, peas in the freezer and carrots in the fridge. It is an instant side vegetable or even a whole meal.

I decided to make this vegetable with some lentils and fresh rotis. As I was making this vegetarian dish, my daughter’s friend who was visiting asked if she could stay for dinner. I told her it was fine with me but would she be okay with Indian food?? She nodded and said ‘no problem’. Just to make sure I showed her what I had- and her answer was still the same.

I was a bit skeptical if the friend is going to like what she eats only because it would be new to her. I decided to make the fresh rotis and stuff them with the vegetable and roll them up. I asked the girls if they wanted a vegetable roll and they got very excited. I was still quite skeptical about the whole thing and wasn’t sure what I would feed her if she decided not to have what I had cooked.

As I served them the meal, they picked up the rolled rotis and began eating them promptly. It wasn’t a problem at all and I am extremely happy that I was able to introduce a new cuisine to my daughter’s friend. Most of all it is very sweet to see how much they love spending time with each other- especially eating together…

Try this quick dish next time you run out of ideas….

• 4 to 5 medium red potatoes, peeled and cut into ½ inch dice
• 4 to 5 carrots, peeled and cut into ½ inch slices
• 1 cup petite frozen peas

• 2 tablespoons extra light olive oil
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 8 to 10 curry leaves
• 2 teaspoons coriander powder
• 1 medium onion
• 2 teaspoons grated ginger
• Salt
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• ½ cup cilantro, chopped

Add the oil to a medium wok like pan. Heat on high heat and add the cumin and mustard seeds with the curry leaves and coriander powder. Saute for 30 seconds and add the onion and ginger. Saute for 4 to 5 minutes. Add the potatoes and carrots. Add the salt, turmeric and cayenne pepper and mix well. Saute on medium heat for 2 to 3 minutes. Turn the heat down and cover for 10 minutes or till the carrots and potatoes are soft. Take the lid off and add the peas. Cook for another 3 to 4 minutes on medium heat until the peas are heated through. Add the cilantro and serve with fresh rotis.