Gajar Matar

I ndian vegetarian dishes are essentially permutations and combinations of various seasonal fares, blended with home-grown spices. One such delectable wonder is Gajar Matar. Primarily a winter delicacy, Gajar Matar is simply named after the two main vegetables that go into the dish—gajar (carrots) and matar (peas). The mixed dish is generally made in a dry form and savoured with hot Parathas or Rotis. But the gravy version is also famous, especially in the North Indian belt of states. The three main spices that go into making this dish are chopped chillies, ginger and cumin.

The underlying sweetness of the carrots complements the zingy flavour profile introduced by the chillies. Cumin, on the other hand, has an extremely punchy aftertaste to it and forms the perfect companion to the more favourable taste of the peas. In fact, this dish goes extremely well with a steaming bowl of Khichdi, a combination of dal and rice, or even Kadhi-Chawal (another popular gravy-rice combination available across the nation).

The secondary variant to this dish is called Aloo Gajar Matar, which is (as the name suggests) the simple addition of potatoes. Extremely prevalent in Jain and Gujarati households (both staunch about their vegetarianism), this dish is made without onions or garlic (considered non-vegetarian ingredients). A hassle-free dish, Gajar Matar is the comfort food for many. The main attraction about the dish lies behind the fact that most North Indians trust its taste profile and prefer having it with their staple diets. Even though many may claim special ways of preparing the dish, it’s widely accepted in the pure vegetarian format (without the inclusion of onion or garlic).