Carrot Peas Potato is an easy vegan and gluten-free Indian meal. This recipe, which is made with potatoes, carrots, green peas, and a few other simple ingredients, is incredibly easy to prepare and tasty.

See Potato And Peas Samosa Muffins and Air Fryer Onion Pakodas

Talk about a recipe that’s quick to prepare, delicious, satisfying, and healthy all rolled into one! All of this and many more may be found in the carrot pea potato bhaji. One of those meals that seem easy and are written simply, yet is packed with greatness for everyone who eats it. Beneficial for your health and delights your palette.

Carrot Peas Potato is traditionally a dry sabji. Some might prepare it curry-like. However, I find that it works best when it is dry, or at least somewhat dry. Another factor that contributes to this dish’s true delight is the slightly flavored, colorful preparation. Here, simplicity is the key to success!

For any North Indian, carrots, peas, and potatoes are the three most important vegetables. I also adore this group. As a result, I prepare this wonderful quick fix for my meal, carrot, peas, and potato.



Why You Will Love This Carrot Peas Potato Recipe?

  • It has a ton of flavor because of the Indian spices.
  • Making it quick and simple. From beginning to end, it just takes 30 minutes!
  • It makes the ideal side dish, but when served with dal and roti, it may also serve as the main course.
  • Low in fat and calories, but rich in vitamins and minerals!
  • It is a plain yet excellent vegetable stir fry.
  • It is not spicy and rather mild. To taste, more spice can easily be added.
  • Naturally gluten-free and vegan.
  • This vegetable bhaji is a simple, yet satisfying meal that your whole family will love.
  • It has all the flavors and textures that you love with the right kick of heat.
  • It is a great dish for both lunch and dinner.
  • This classic dish is a meal in itself. This carrot peas potato recipe makes a hearty meal that will fill you up for a long!
  • It is also an excellent choice for vegetarians who don’t have many options for vegetarian meals.
  • You can make a big batch so you can enjoy it later and freeze the leftovers.
  • This recipe is so versatile. You use your favorite veggies and spices to make it your own.

Carrot peas potato bhaji ingredients

Ingredients I Used

  • Carrots: For the recipe, you can use either full-size or baby carrots. Simply chop them into bite-sized pieces as well.
  • Peas: The recipe calls for 1/2 cup of fresh or frozen green peas.
  • Potatoes: Any potato can be used in the recipe. Simply remove the skin and chop them into bite-sized pieces.
  • Onions: Whatever type of onion you have on hand, white or yellow, will do the work.
  • Tomato: Brings carrots and peas’ sweetness into balance.
  • Salt: Adding salt to the bhaji helps bring the flavors together and complete the dish.
  • Curry powder: Another important ingredient of Indian bhaji.
  • Smoked paprika: Paprika has a spicy, sweet flavor. It’s a fantastic method to give your food a little smokiness and heat.
  • Coriander powder: The flavor of ground coriander seeds, also called coriander powder, is fragrant, sweet, and somewhat lemony.
  • Dried fenugreek leaves: Without the delicious fragrant flavor that the dried fenugreek leaves bring, this bhaji would be incomplete.
  • Bay leaf: Aromatic spice, a staple for pulao and bhaji.
  • Button red chilies: A staple in dry spice tempering, adds a kick of heat and aroma to the dish!
  • Avocado oil: You can use any kind of cooking oil, even though I often recommend using avocado oil when cooking. Making delicious and healthy recipes is made easy using avocado oil. It is abundant in vitamins, vital fatty acids, minerals, and antioxidants.

How To Make Carrot Peas Potato Bhaji?

  1. Heat some oil in a pan, add in bay leaf, and button red chilies.
  2. Fry until fragrant, and add in chopped red onions.
  3. Fry until onions are translucent.
  4. Add in all the chopped veggies with chopped tomatoes.
  5. Add in the spices.
  6. Fry for a minute or two, add in water, and cover on low flame.
  7. Cook on low flame for 15-18 minutes or until veggies are done.
  8. Remove from heat and serve.

Serving Suggestions

It goes well with Indian flatbreads like Naan or Poori as well as Indian Roti/Chapatti. And serve with your choice of salad Indian pickle, or green chutney.

Aloo Matar Gajar goes well with any lentil dish as well as yogurt or Indian raita.

It may also be served with brown basmati rice and salad as a side dish.

Make grilled sandwiches with leftover carrot pea potato stuffing; it’s excellent. You can also use it to make vegan rolls.

Close up carrot peas potato bhaji recipe

How To Store Leftovers?

Let the carrot peas potato bhaji cool until it reaches room temperature. After that, put it in an airtight container. For 3-5 days, keep in the refrigerator. When you’re ready to eat it again, put it in a dish that can go in the microwave and heat it until it’s hot all the way through.

Pro Tips

  • Cut the vegetables into uniformly sized pieces. The vegetables will cook equally in this manner.
  • To give the sabzi a tangy flavor, add amchur powder.
  • Throughout cooking, whisk the ingredients often, such as every 3 to 4 minutes. Moreover, if you continue to stir the vegetables in the middle, they will not burn.
  • If you don’t have fresh green peas or red carrots, you can still use frozen peas and orange carrots. The carrots have to be moist and soft.
  • Typically, I use avocado oil to prepare this dish. Any other oil with a neutral flavor can be used.
  • You may easily increase the serving size of this carrot peas potato recipe.
  • Use a pan with a heavy bottom to make this dish, and don’t add any water. Or use as little addition as possible. It tastes the finest when vegetables are cooked in their natural moisture.
  • Vegetables shouldn’t be overcooked or they will get mushy and taste bad.
  • Powdered spices should always be mixed with a little water because they burn very easily.
  • By including additional veggies like broccoli, cauliflower, or French beans, you can create a dish that is comparable to it.

More Vegetable Recipes


Is Carrot Peas Potato Bhaji Healthy?

Yes!! Here are a few amazing health advantages of this bhaji.

Vegetables are high in key vitamins, minerals, and antioxidants, all of which bring several health benefits to the body. For example:


Carrots are high in beta-carotene, fiber, potassium, vitamin k, and antioxidants. They also provide a variety of health benefits. They are a low-calorie food linked to better cholesterol levels and eye health. Additionally, its antioxidants, carotenoids, have been associated with a decreased risk of cancer.


A potato is a wonderful option for people worried about heart health because it is low in cholesterol and contains vitamins C, potassium, and B6.

It has many nutrients that are good for your health, like lutein, which is good for your eyes, and choline, which helps reduce inflammation.

They are good for the health of bones since they include zinc, calcium, magnesium, phosphorus, and iron.

Potassium is abundant in potatoes, which may assist to regulate blood pressure. Also present in potatoes are calcium and magnesium, both of which have been demonstrated to naturally decrease blood pressure.

The high fiber content of potatoes helps with digestion. Our stomachs stay fuller for longer because of fiber, which helps us lose weight.

The high folate content of potatoes helps lower your risk of developing cancer.


Peas are packed with multivitamins and minerals. Great source of zinc, vitamin C & E also contains antioxidants that help to strengthen the immune system. Good for diabetes, cardiovascular disease, and arthritis.

Overlay carrot peas potato bhaji on wooden board

What Kind Of Potatoes Are Best To Use?

I utilized Maris Piper potatoes, but you could also use King Edward, Yukon Gold, or Rooster. All potatoes will work.

Can I Add Some Protein To This Bhaji?

Yes, if you want to add some protein feel free to add some crispy tofu, tempeh, seitan, cubed chicken, minced meat, or shrimp whatever you prefer.

Can I Make It With Frozen Vegetables?

Yes, you can prepare this carrot peas potato with frozen vegetables. Time may vary since frozen vegetables cook more quickly than fresh vegetables. Till all the vegetables are soft and tender, keep stirring and monitoring.

Can You Freeze Carrot Peas Potato Bhaji?

Yes! This dish is freezer-friendly. Put the contents in a container that can go in the freezer. To avoid freezer burn, ensure that all air has been removed from the bag or container. Put the date and the contents on the label. It will last for up to a month in the freezer.


Give this Carrot Peas Potato recipe a try. It’s incredibly delicious and super easy. I hope you like it.

As always, I would love to hear from you. So if you tried this recipe or any other from my website, please let me know how it turned out in the comments below. Thanks for visiting my recipes, and I hope to see you again soon!

Other Related Recipes

  1. Baked Tortilla Samosas
  2. Bruschetta Al Pomodora
  3. Chickpea Tacos
  4. Gluten-Free Graham Crackers
  5. Vegan Blueberry Bars

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Carrot Peas Potato Bhaji

Carrot Peas Potato is an easy vegan and gluten-free Indian meal. This recipe, which is made with potatoes, carrots, green peas, and a few other simple ingredients, is incredibly easy to prepare and tasty.
5 from 1 vote
Print Pin Rate
Course: Side Dish, Snack
Cuisine: Indian, Pakistani
Keyword: Carrot Peas Potato Bhaji
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 154kcal


  • 2 tablespoons avocado oil
  • 1 bay leaf
  • 12-3 button chilis optional
  • 1 medium onion chopped
  • 1 cup carrots diced
  • 1/2 cup green peas
  • 1 cup potato peeled and chopped
  • 1 medium tomato chopped
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coriander
  • 1 teaspoon dried fenugreek leaves or 1/2 teaspoon ground fenugreek
  • 1 cup water
  • 1/2-1 teaspoon salt


  • Heat some oil in a pan, add in bay leaf, and button red chilies.
  • Fry until fragrant, add in chopped red onions and cook until soft.
  • Add in all the chopped veggies with chopped tomatoes.
  • Stir in the spices, curry powder, smoked paprika, coriander powder, and dried fenugreek leaves.
  • Fry for a minute or two, add in water, and cover on low flame.
  • Cook on low flame for 15-18 minutes or until veggies are done.
  • Remove from heat and serve.


Calories: 154kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 324mg | Potassium: 511mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5996IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 2mg