Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
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 Sunflower Oil
Instructions
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Lunch
- Vegetarian