I love how some Pakistani dishes have such obvious names. It’s literally like listing the ingredients. Aloo Gajar Matar. Aloo Methi. Aloo Gosht. Palak Gosht. Keema Matar. Karele Pyaaz. I could go on forever, but let’s shine the spot light on one of my favorites, Aloo Gajar Matar, which quite literally translates to “Potatoes Carrots Peas”. I could take it a step further and call it Aloo Gajar Matar Methi but that’s just a little unnecessary, don’t you think?
Like I said about “Daal” , it’s often the easy, everyday recipes that stump us because we don’t really give them any importance. Vegetables are easy to cook. They don’t need a long list of whole and ground spices like Biryani, but they still need something, and i’m gonna break it down for you, one easy step at a time.
1 onion, thinly sliced
2 tomatoes, sliced
1 Tblspn ginger garlic paste
2 Tblspn fenugreek leaves (methi)
2 cups sliced red potatoes
1 cup peas
1 1/2 cups sliced carrots
1 tsp salt
1/2 tsp chilli powder
1/2 tsp haldi (turmeric)
1/2 tsp cumin seeds
2 Tblspn lemon juice
fresh coriander for garnish
One thing I learned the hard way when I first started cooking pakistani food was that if you don’t soak your poatatoes before cooking them they will stick to the pan. So before you start anything else, slice your potatoes and soak them in cold water.
In a large pot/pan fry the onions in 3-4 Tblspn oil until light golden brown. Then add the sliced tomatoes and the ginger garlic paste. Sauté for a few minutes until the tomatoes break down a bit, then add the methi(fenugreek) and stir for a minute or two.
Then add the drained potatoes and mix well. Cover the pot and let the potatoes cook on a low flame for about 5 minutes, stirring once or twice so they don’t stick.
Then add the carrots, peas and the spices. I generally use less oil and spices in my food, so feel free to adjust the level of oil and spices when you’re cooking.
Mix well and cover and cook until the potatoes are cooked through and the carrots and peas are cooked. You don’t want anything to be mushy, though. One thing i’d like to point out is that if you’re using frozen peas, which I often do myself, add the peas in with the potatoes so they get enough time to defrost and cook through. At the very end, right before you’re about to serve, add the lemon juice and mix, then sprinkle over some chopped coriander leaves.
I sometimes make this at parties, and everytime guests are pleasantly surprised to have a light break between all the meat and chicken.