## No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe (North Indian Recipes Style)
Discover how to make a delicious and authentic **No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe** with this easy-to-follow recipe. A traditional **North Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Cuisine:** North Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe:
* 2 Potatoes (Aloo) – peeled and cubed
* 1 Carrot (Gajjar) – peeled and cubed
* 1/2 cup Green peas (Matar)
* 1 teaspoon Mustard seeds
* 1 teaspoon Cumin seeds (Jeera)
* 1 sprig Curry leaves
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 teaspoon Red Chilli powder
* 1/4 teaspoon Asafoetida (hing)
* 1 Green Chilli – slit
* Salt – to taste (kala namak if using for a fast)
* 2 teaspoons Sunflower Oil
* Coriander (Dhania) Leaves – as required for garnish
### Step-by-Step Instructions to Make No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe:
1. Heat oil in a kadhai/wok.
2. When oil gets heated add mustard seeds.
3. After mustard seeds flutter, add cumin seeds.
4. After cumin seeds flutter, add asafoetida and mix.
5. Add curry leaves and fry for 2 minutes.
6. Add the slit green chillies.
7. Now add the cubed potatoes, cubed carrots and green peas.
8. Add 1 cup water and simmer on low flame with closed lid till carrots and potatoes get boiled.
9. This would take around 10-15 minutes.
10. Open the lid and add turmeric powder and red chilli powder and mix well.
11. Add salt to taste and garnish with chopped coriander leaves.
12. Serve No Onion And No Garlic Aloo Gajar Matar Ki Sabzi with Panchmel Dal and Phulka for a weekday lunch or dinner.
### Tips for the Best No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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