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Wash and chop the vegetables
Rinse the vegetables in water. Peel and then chop the potatoes and carrots into small pieces. Also finely chop the ginger and green chili.
- Serving Size 1 Small Cup (100 g)
- Calories124.0 kcal
- Carbs13.0 g (52.0 kcal)
- Protein2.0 g (8.1 kcal)
- Fats7.1 g (63.9 kcal)
Potato Carrot Peas Curry recipe
Aloo gajar matar is a nutritious and healthy recipe that can be included in all the major meals.It is high in vitamin C. HINT: Potato being high in glycemic index should be avoided by diabetics.
Cooking time: 15 minutes
Serves: 4 persons
Ingredients
Potato
200 Grams
Green peas raw
50 Grams
Carrot orange
100 Grams
Chillies green - all varieties
10 Grams
Coriander leaves
15 Grams
Ginger fresh
2 Grams
Asafoetida
2 Grams
Cumin seeds
1 Tea Spoon
Rice bran oil
1.5 Table Spoon
Salt
0.5 Tea Spoon
Water
50 Milliliter
Instructions
1
2
Saute the cumin seeds
Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Add the chopped ginger and green chillies in pressure cooker. Saute for about 20 seconds.
3
Saute the vegetables
Then add all the vegetables – potatoes, peas and carrots. Add asafoetida (hing) and saute for 2 to 3 minutes.
4
Pressure cook the vegetables
Add salt as required and 3 tbsp water. Close the pressure cooker tightly with its lid. Pressure cook for 2 to 3 whistles till the vegetables become tender.
5
Simmer the vegetables
Once the pressure drops on its own, remove the lid of the cooker. If there is any water or moisture in the cooker, then simmer the veggies till all the water is evaporated. Check the seasoning and add more salt if required.
6
Serve hot
Lastly, add coriander leaves and give a stir. Serve gajar aloo matar hot with rotis or chapatis or as a side dish with dal rice combo.
Nutrition Label
Potato Carrot Peas Curry
- Serving Size1 Small Cup (100 g)
- Calories124.0 kcal
- Carbs13.0 g
- Fiber2.7 g
- Sugar1.6 g
- Protein2.0 g
- Fat7.1 g
- Saturated fat1.5 g
- Mono unsaturated fat2.7 g
- Poly unsaturated fat2.4 g
- Cholesterol1.3 mg
- Sodium333.1 mg
Glycemic Index
44 Low
Low glycemic impact due to fat and fiber slowing carbohydrate absorption.
How to flatten the spike
- Add a protein source like dal, paneer, or yogurt
- The fiber content helps moderate blood sugar spikes
Compare & Substitute
| Nutrient | Potato Carrot Peas Curry | Carrot Peas curry | Gajar matar | Kaarrad Pattan |
|---|---|---|---|---|
| Calories | 124 kcal | 86 kcal | 86 kcal | 86 kcal |
| Carbs | 13 g | 8.1 g | 8.1 g | 8.1 g |
| Protein | 2 g | 2.5 g | 2.5 g | 2.5 g |
| Fat | 7.1 g | 4.9 g | 4.9 g | 4.9 g |
| Fiber | 2.7 g | 3.5 g | 3.5 g | 3.5 g |
| Sugar | 1.6 g | 1.4 g | 1.4 g | 1.4 g |
| Sodium | 333.1 mg | 387.4 mg | 387.4 mg | 387.4 mg |
| Cholesterol | 1.3 mg | 0 mg | 0 mg | 0 mg |
