Gajar Methi Matar

Gajar Methi Matar Ki Sabzi is a winter specialty made with seasonal produce such as red carrots, fenugreek, and peas. It’s packed with nutrients and pairs deliciously with a hot roti/phulka.

Gajar Methi MatarGajar Methi Matar

Gajar Methi Matar Ingredients 

  • Carrots (gajar): This sabzi tastes best when made using red carrots, known as “Pusa Rudhira Red Carrots”. These winter variety of carrots are very high in beta carotene and lycopene. Lycopene is an antioxidant known to boost immunity and becomes nutritionally effective when cooked with a fat. You can usually find these carrots in winter at South Asian grocers or speciality farms. If you’re unable to source them, you can make this dish using regular orange carrots.
  • Fenugreek Leaves (methi):  Although methi is available year round, it’s available in abundance with slender stems during the winter. 
  • Peas (matar): Peas are sweet during winter and you can easily find them at most grocery stores, if you’re in a pinch you can also use frozen peas.

Gajar Methi Matar Gajar Methi Matar


  • Cut the carrots into even, small, bite sized pieces – this will help it them cook evenly. 
  • If using fresh peas, add them along with the carrots so they cook together. Frozen peas can be added later as they are par cooked.
  • I like to make this sabzi in a kadai or cast iron skillet, the flavors of the vegetables are amplified. 
  • When it comes to non potato sabzis, I like my vegetables to have a slight bite to them. If you prefer softer vegetables, sauté for a few more minutes.

Gajar Methi Matar

Gajar Methi Matar
Prep time
Cook time
Total time
Sweet red carrots, earthy fenugreek and buttery peas tossed in spices make Gajar Methi Matar ki sabzi a must try winter staple.
Serves: 3-4 servings
  • 3-4 carrots (peeled and cut into ¼ inch cubes); approx. 1½ cup
  • 1 cup methi / fenugreek leaves; roughly chopped
  • ½ cup peas; fresh or frozen
  • 2 tablespoons oil
  • ¼ teaspoon hing / asafetida
  • 1 teaspoon jeera / cumin seeds
  • 1 tablespoon grated ginger
  • ¼ cup onion, chopped finely
  • 1 teaspoon dhaniya / coriander powder
  • ½ teaspoon jeera / cumin powder
  • ½ teaspoon haldi / turmeric powder
  • ½ teaspoon lal mirchi / red chili powder
  • 1 teaspoon salt
Prep the ingredients
  1. Peel and cut the carrots into ¼ inch pieces.
  2. Pluck the methi leaves and discard the thick stems. Soak the leaves for 10 minutes and then wash them well before draining and chopping them.
  1. Heat the oil in a pan over medium-high heat, once hot add hing and jeera; let them crackle for 4-5 seconds.
  2. Add the ginger and sauté for 10 seconds, followed by the chopped onions.
  3. Sauté the onions for 3-4 minutes until soft and translucent.
  4. Add the carrots and saute them for 2 minutes followed by salt, dhaniya powder, jeera powder, haldi, and lal mirch, mix well.
  5. Mix in the peas, reduce heat to medium low and cover with a lid to cook for 5-6 minutes, mixing occasionally.
  6. Uncover, add chopped methi and cook for 5 minutes while mixing often.
  7. Check for salt, adjust if needed. Garnish with fresh cilantro and serve hot with roti or paratha.
If using regular orange carrots add ¼ teaspoon of sugar while sautéing the carrots.





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