Rainbow Gajar Matar ki Sabzi | Lunch Recipe | Recipe with Rainbow Carrot

When we think of carrots most of us think of them as being orange. Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.

Rainbow Carrots

These carrots have a sweet aromatic taste and a fresh crisp texture similar to radish. Their sweetness allow them to be used more in fruit form for deserts, preserves and smoothies, but they are equally good in savory dishes. They generally cook faster than their counterpart.

Lunch Recipe

This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, green peas and minimal spices. Though there are many variations of making carrot and peas dry sabji, this recipe is simple and quick to make with a handful of ingredients. This dish makes for an easy lunch or dinner on weeknights. Savor with a roti or paratha for a comforting healthy meal.

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Ingredients :
Rainbow carrots chopped – 500 gms
Frozen peas – 1 cup
Finely chopped cherry tomato – 5
Finely chopped coriander leaves – 1/4 cup
Slit green chilli – 2
Finely chopped garlic – 1 tbsp
Cumin – 1 tbsp
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Oil – 2 tbsp
Himalayan pink salt to taste
Fresh coriander leaves for garnishing

Method :

  1. Add oil in a pan and add cumin seeds till they turn aromatic.
  2. Then add grated garlic and slit green chilli cook till 15 seconds. Add chopped rainbow carrots and frozen peas with salt, red chilli powder, turmeric with coriander powder.
  3. Mix them well and cook for 10 minutes (covered).
  4. After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
  5. Garnish with fresh chopped coriander leaves.
Lunch Recipe

Published by

Rupali Bhandari Karki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.