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a hand holding a dabba filled with Rajasthani Carrot & Peas Gravy

Vegan Rajasthani Carrot & Peas Gravy

This carrot peas sabzi is prepared with freshly ground Rajasthani spices. This nutritious Indian side dish can be served with roti and packed in a lunchboxes.
Course Main Course, Side Dish
Cuisine Indian, Rajasthani
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • First we need to dry roast coriander seeds, cumin seeds, fennel seeds and ajwain/caraway seeds. Be careful to not burn it. Once they turn light golden and releases an aroma, take it off the flame. Once it cools down completely, grind it to a fine powder using any spice/coffee grinder. Heat oil in a pan and once its hot enough, temper mustard seeds. As they crackle, add minced garlic, chopped green chillies and ginger paste along with curry leaves and chopped cilantro. Saute for a minute or till the garlic turns golden and then add the chopped onions along with little salt.
  • Continue to saute till the onions turn soft and translucent.¬†Carrot and peas need to be added next. I used frozen but you can definitely use fresh peas and carrots. Only note that they will take a bit longer to cook than frozen ones. Add salt and pepper and cook these two veggies for 5-7 minutes. Then add the ground masala, give it a good mix and continue to cook for another 2 minutes. Add coconut milk and turn off the heat. Mix and check seasoning. Adjust salt and pepper according to your taste.¬†Vegan Rajasthani Carrot & Peas Gravy is now ready. You can serve this sabzi with any Indian bread like chapati or naan.


The leftover ground masala can be used in any other gravy.