Name: Gajar–Matar–Shakarkandi Soft Sabzi
Yield: 4 servings
Ingredients: Carrot — 2 medium, 1-cm dice (250 g); Green peas, fresh — 1 cup shelled (150 g); Sweet potato (shakarkandi) — 1 medium, 1-cm dice (200 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1 tsp coriander powder (2 g); Rock salt (sendha namak) — ½ tsp (3 g); Water — scant ½ cup (100 ml); Lemon juice — 2 tsp (10 ml); Coriander leaves — 2 tbsp chopped (10 g)

Serves: 4
Portion: 1 katori (≈130 g)
Time: Prep 15 min · Cook 25 min
Texture: Soft
Season: WinterJanuary
Dosha: Vata
Pitta
Kapha
Strongly Vata-pacifying (sweet, grounding)

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Carrot	2 medium, 1-cm dice	250 g	1250 g
Green peas, fresh	1 cup shelled	150 g	750 g
Sweet potato (shakarkandi)	1 medium, 1-cm dice	200 g	1000 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1 tsp coriander powder	2 g	10 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Water	scant ½ cup	100 ml	500 ml
Lemon juice	2 tsp	10 ml	50 ml
Coriander leaves	2 tbsp chopped	10 g	50 g

Method

How to cook it

Step 1: Heat ghee; add cumin, let it crackle, then hing and ginger for 30 seconds.
Step 2: Add carrot and peas with turmeric, coriander powder and salt; toss 2 minutes.
Step 3: Add water, cover and cook on low 8 minutes.
Step 4: Add sweet potato, cover and cook 8–10 minutes until every piece is fork-tender.
Step 5: Finish with lemon juice and coriander leaves.