Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)
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
10 M
30 M
40 M
4 Servings
Ingredients
- 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 Cooking oil
How to make Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)
To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces.
Pick the methi leaves from stem and wash the leaves well. Chop the methi leaves fine.
Heat oil in a wok/kadai. Add cumin seeds to hot oil and wait till it turns brown. Add asafoetida, mix.
Add finely chopped onions and sauté till onions turn soft and translucent.
Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.
Now add chopped carrots, mix and cook until for 5 minutes on medium flame.
Add1/4 cup water and continue to cook the carrots. When carrots are half done, add finely chopped methi leaves.
Cook until all vegetables are cooked, keep stirring in between.
When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.
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.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
