Aloo Gajar Matar is a delicious North Indian vegetable curry made with potatoes, carrots and peas. Whilst it may be simple in ingredients, it’s far from simple in taste! I make the gravy with onion, garlic, tomatoes and Indian spices to make it full of flavour but also comforting. Perfect for a mid week main or as a sabzi on the side, it takes less than 30 minutes to make.

Indian curry aloo gajar matar in a karahi. - 1

Gajar aloo matar is simple and homely dish. Although I do an onion tomato masala, I don’t allow it to overpower the vegetables. You can style taste the earthiness of the carrots and the sweetness of the green peas.

My favourite way to enjoy this sabji is with whole wheat chapati or plain paratha . I make it a complete meal by pairing with a light dal such as masoor dal , plain boiled basmati rice and a pickle like my instant stuffed red chilli pickle .

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

The vegetables:

Potatoes, carrots and green peas. I prefer using fresh potatoes and carrots but use frozen green peas for ease. Chop the potatoes and carrots same size so they cook evenly.

The aromatics:

Typical in Punjabi recipes, the base is made with onion, garlic, ginger and green chillies that I finely chop or crush. I also use tomatoes – I tend to go with tinned tomatoes or passata which gives a thicker gravy. Fresh crushed tomatoes work too.

To make prep easier, I often batch make this Indian curry paste and store in the fridge or freezer.

Spices & spice powders

Red chilli powder, turmeric, cumin coriander powder, garam masala together provide the flavour.

Cumin seeds are used in the tempering

Kasoori methi gives a delicious restaurant style flavour.

I finish the curry with a squeeze of lemon which adds brightness and brings all the flavours together.

Aloo gajar matar sabji served in a serving dish, next to a bowl of yogurt raita. - 2

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Indian curry aloo gajar matar in a karahi. - 3

Aloo Gajar Matar

Ingredients

  • 1 cup potatoes
  • 1 cup carrots
  • 1 cup green peas I’ve used frozen
  • ¼ cup oil
  • 1 teaspoon cumin seeds
  • ½ cup onion finely chopped
  • 2 tablespoon garlic finely chopped
  • 1 tablespoon ginger-green chillies minced
  • ½ cup tomato puree
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon ground cumin and coriander combined
  • ½ teaspoon garam masala
  • ½ teaspoon kasoori methi
  • salt to taste
  • 3 tablespoon coriander
  • 1 tablespoon lemon juice or amchoor powder

Instructions

  • Peel and dice the 1 cup potatoes and 1 cup carrots , then rinse and set aside in cold water in bowls separately.
  • If using fresh green peas, shell the pods.
  • Heat ¼ cup oil in a pan or kadai, on medium flame, then add 1 teaspoon cumin seeds and allow to crackle.
  • Add ½ cup onion and 2 tablespoon garlic and saute until it turns light pink or translucent. Then tip in 1 tablespoon ginger-green chillies and cook for a further minute or so.
  • Now add ½ cup tomato (paste or chopped) and cook for 2-3 minutes to remove rawness of the tomatoes.
  • Add spice powders 1 teaspoon red chilli powder , 1 teaspoon turmeric powder , 1 tablespoon ground cumin and coriander and salt to taste . Mix well and cook until oil appeares on the sides of the pan.
  • Tip in diced carrots and ½ cup of water, cover the pan with a lid and cook carrots until 50% done on medium heat.
  • Add potatoes along with green peas if using fresh (add more water if needed) mix and cook until both carrots and potatoes are 90% cooked.
  • Add frozen 1 cup green peas , mix well, sprinkle ½ teaspoon garam masala and ½ teaspoon kasoori methi .
  • Cook the sabzi further for 4-5 minutes, so everything cooks evenly. Add 1 tablespoon lemon juice and 3 tablespoon coriander . Serve hot.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Indian curry aloo gajar matar in a karahi. - 4

Aloo Gajar Matar

Ingredients

  • 1 cup potatoes
  • 1 cup carrots
  • 1 cup green peas I’ve used frozen
  • ¼ cup oil
  • 1 teaspoon cumin seeds
  • ½ cup onion finely chopped
  • 2 tablespoon garlic finely chopped
  • 1 tablespoon ginger-green chillies minced
  • ½ cup tomato puree
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon ground cumin and coriander combined
  • ½ teaspoon garam masala
  • ½ teaspoon kasoori methi
  • salt to taste
  • 3 tablespoon coriander
  • 1 tablespoon lemon juice or amchoor powder

Instructions

  • Peel and dice the 1 cup potatoes and 1 cup carrots , then rinse and set aside in cold water in bowls separately.
  • If using fresh green peas, shell the pods.
  • Heat ¼ cup oil in a pan or kadai, on medium flame, then add 1 teaspoon cumin seeds and allow to crackle.
  • Add ½ cup onion and 2 tablespoon garlic and saute until it turns light pink or translucent. Then tip in 1 tablespoon ginger-green chillies and cook for a further minute or so.
  • Now add ½ cup tomato (paste or chopped) and cook for 2-3 minutes to remove rawness of the tomatoes.
  • Add spice powders 1 teaspoon red chilli powder , 1 teaspoon turmeric powder , 1 tablespoon ground cumin and coriander and salt to taste . Mix well and cook until oil appeares on the sides of the pan.
  • Tip in diced carrots and ½ cup of water, cover the pan with a lid and cook carrots until 50% done on medium heat.
  • Add potatoes along with green peas if using fresh (add more water if needed) mix and cook until both carrots and potatoes are 90% cooked.
  • Add frozen 1 cup green peas , mix well, sprinkle ½ teaspoon garam masala and ½ teaspoon kasoori methi .
  • Cook the sabzi further for 4-5 minutes, so everything cooks evenly. Add 1 tablespoon lemon juice and 3 tablespoon coriander . Serve hot.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Indian style Black Eyed Peas Salad is the perfect light side dish that takes less than 10 minutes to put together. Cooked black eyed peas are tossed with tomatoes, cucumbers and red onion. The salad is dressed with tangy lemon juice and chaat masala.

Indian style salad made with black eyed peas served in a bowl. - 5

Note – This recipe has been updated from the archives – first published 10 November 2013. I’ve added new images and content.

Think of black eyed peas salad as the sister of kala chana chaat . It’s got the earthiness from the beans but pops of flavour from the fresh vegetables and herbs. It’s a step up from Indian kachumber or shirazi salad .

It perfectly compliments Indian meals or can even be eaten on its own for a light lunch or snack.

I often make a batch and eat it with my meals for the next 2-3 days. It keeps well in the fridge making it handy for meal prepping. We love!

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Black eyed peas – I like to buy these dried and cook them in the Instant Pot. I prefer cooking the black eyed peas until just tender. This gives the salad bite and texture rather than soft and mushy. Tinned beans would work too.

Vegetables – cucumber, fresh tomatoes, red onion and green chillies. This combination provides the perfect balance of textures and fresh flavour.

Spices – red chillies, cumin coriander powder and garam masala and chaat masala. If you want to keep the salad more simple, I recommend using just the chaat masala alone.

Lemon juice – freshly squeezed or bottled. If I’ve run out, I use amchoor powder instead.

Herbs – coriander and mint finely chopped.

Ingredients of Indian black eyed peas salad with cucumber, tomatoes, red onions and spices arranged in small ceramic bowls on the worktop. - 6

How to make it

Step 1: Soak the black eyed peas

Start by cleaning and washing the raw black eyed peas thoroughly. Soak them in plenty of warm water for 1-2 hours.

Tip: Soaking helps the peas cook evenly and reduces overall cooking time, while keeping their shape intact.

Step 2: Cook until just tender

Drain the soaked peas and cook them in fresh, lightly salted water until they are soft but still hold their shape. Alternatively, use a pressure cooker – I use the Instant Pot on HIGH pressure for 6 minutes.

Tip: Avoid overcooking — the peas should be tender, not mushy, as this salad relies on texture.

Step 3: Drain and cool

Once cooked, drain the black eyed peas well and set them aside to cool slightly.

Tip: Letting the peas cool prevents the vegetables from wilting and keeps the salad fresh and crisp.

Step 4: Prepare the vegetables

Finely chop the red onion, green chilli, coriander, and mint. Cube the cucumber and chop the tomatoes.

Tip: Keeping the vegetables evenly sized helps the salad look balanced and makes every bite flavourful.

Step 5: Combine everything

Add the cooled black eyed peas to a large mixing bowl along with the chopped vegetables and herbs. Toss gently to combine.

A bowl filled with boiled black eyed peas, chopped cucumber, tomatoes and red onion. - 7

Step 6: Season the salad

Sprinkle in salt, red chilli powder, garam masala, dhana jeera powder, and chaat masala (if using). Add the lemon juice and toss again until well coated.

Tip: Add lemon juice gradually and taste as you go to keep the flavours bright but balanced.

Herbs and spices added to the lobia salad in a bowl. - 8

Step 7: Serve

Serve the salad immediately on its own or as a refreshing side dish.

Tip: This salad tastes best fresh, but you can refrigerate it for 2-3 days and add lemon juice just before serving for maximum freshness.

Indian salad served in a ceramic bowl, next to a small bowl with half a lemon in it. - 9

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Indian style salad made with black eyed peas served in a bowl. - 10

Indian Black Eyed Peas Salad

Equipment

  • Pressure cooker Or Instant Pot

Ingredients

  • ½ cup black eyed peas raw
  • ¼ cup red onion finely chopped
  • ½ cup cucumber cubed
  • ½ cup tomatoes chopped
  • 1 tablespoon green chilli finely chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon red chilli powder
  • ¼ teaspoon garam masala
  • ½ teaspoon dhana jeera powder cumin and coriander powder
  • ½ teaspoon chaat masala optional
  • salt to taste
  • ¼ cup fresh coriander and mint finely chopped

Instructions

  • Clean, wash and soak ½ cup black eyed peas for about 1 hour in warm water.
  • Cook soaked black eyed peas in a pressure cooker or Instant pot in clean water until well done, but not mushy. I did 6 minutes in the Instant Pot.
  • Drain the water and set peas aside and allow to cool.
  • Add ¼ cup red onion , ½ cup cucumber , ½ cup tomatoes and boiled black eyed peas in a mixing bowl. Then add 1 tablespoon green chilli , 1 tablespoon lemon juice , ½ teaspoon red chilli powder , ¼ teaspoon garam masala , ½ teaspoon dhana jeera powder , ½ teaspoon chaat masala and salt to taste and toss well.
  • Sprinkle ¼ cup fresh coriander and mint . Serve on it’s own or as side dish.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.