Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)

Jyothi Rajesh
Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)
5586 ratings.

Indian Stir fry vegetables are not just easy to make but they are packed with loads of flavour and makes a delicious and healthy side dish for roti or rice. This sabzi is a unique side dish which has a perfect blend of spice, sweet (from the carrots), and a tad bitter (from methi leaves). The secret to making a delicious sabzi is use of fresh ingredients. Fresh carrots, and fresh methi leaves (fenugreek leaves) does the trick to this sabzi as well.

Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner.

If you like this recipe, you can also try other Dry Vegetable Sabzis such as

  1. Spicy Matar Masala Recipe
  2. Chor Chori Recipe
  3. Cabbage and Carrot Thoran Recipe


Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 2 Carrots (Gajjar)
  • 1 cup Methi Leaves (Fenugreek Leaves) , tightly packed
  • 1 Onion , finely chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • Asafoetida (hing) , A pinch
  • 1 teaspoon Red Chilli powder
  • 1-1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Amchur (Dry Mango Powder)
  • Salt , to taste
  • 2 tablespoons Oil

How to make Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)

  1. To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces.

  2. Pick the methi leaves from stem and wash the leaves well. Chop the methi leaves fine.

  3. Heat oil in a wok/kadai. Add cumin seeds to hot oil and wait till it turns brown. Add asafoetida, mix.

  4. Add finely chopped onions and sauté till onions turn soft and translucent.

  5. Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.

  6. Now add chopped carrots, mix and cook until for 5 minutes on medium flame.

  7. Add1/4 cup water and continue to cook the carrots. When carrots are half done, add finely chopped methi leaves.

  8. Cook until all vegetables are cooked, keep stirring in between.

  9. When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.

  10. Cook for 2 minutes on low flame, remove the pan from stove and serve hot. Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner.