Gajar Methi Recipe
Gajar Methi (Carrot Fenugreek Stir Fry) is a simple Indian sabji made using carrots, fresh fenugreek leaves, and spices. Serve it for everyday meals or pack it for lunch boxes with roti or paratha.
Here are some more carrot recipes that you may like: Carrot Halwa, Gajar Gobhi Shalgam Ka Achar, Carrot Raita, Carrot Kheer, and Carrot Milk.
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I grew up eating methi leaves cooked with various other vegetables. Baingan Methi, Aloo Methi, Lauki Methi, etc., were frequently made for lunch with dal and roti.
Gajar Methi was another combination my mother made. The sweet, juicy carrots balanced the slightly bitter taste of methi well, and it was my favorite combination.
About Gajar Methi
Gajar Methi (Carrot Fenugreek Stir Fry) is an Indian stir-fry made with carrots, fenugreek leaves (methi), and spices.
It is a winter specialty when red carrots and fenugreek leaves are in season. However, you can also make it using regular orange carrots and frozen methi leaves.
This sabji is easy to make, vegan, can be easily made gluten-free, and comes together in under 30 minutes.
Gajar Methi is best served with Punjabi Yellow Dal Tadka, kadhi, and Phulka for everyday meals. You can also serve it alongside a simple meal of dal chawal.
Pack it in the office or school lunch boxes with paratha or phulka. Leftover sabzi can also be used to make paratha rolls.
Ingredients
Carrots – This sabzi tastes best with red winter carrots, but you can also use regular orange carrots.
Fenugreek Leaves (Methi) – In some places, methi is available only during the winter, but in others, it is available year-round. Use fresh methi leaves and discard the thick stems. You can use the tender stems, though.
If fresh methi is unavailable, then you can use frozen methi. Use half the quantity of frozen methi as you would fresh methi.
Spice Powders – This simple stir fry uses basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt.
Ginger and Garlic – Fresh ginger and garlic add a unique taste. You can skip adding them to make a Jain version.
Oil – I made the sabji using canola oil, but you can also make it with mustard oil.
Others – You will also need asafetida (hing) and cumin seeds.
Skip adding asafetida for a gluten-free version.
How To Make Gajar Methi
Preparation
Wash 9 oz (250 g) of carrots, then peel them with a vegetable peeler. Discard the top and bottom ½ inch, and cut the carrots into ¼-inch pieces.
Pluck the methi leaves and discard the thick stems. You can keep the tender stems as they are very flavorful. Wash 5 oz (150 g) of methi leaves very well with water 3-4 times. Drain well, then roughly chop the leaves. If using frozen methi, thaw 75 g.
Grate the ginger, peel and chop the garlic, and gather the remaining ingredients.
Make Gajar Methi
Step 1: Heat 2 tablespoon oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Step 3: Add 1 teaspoon grated ginger and 2 teaspoon chopped garlic and cook for 5-6 seconds.
Step 4: Now add 9 oz (250 grams) of cubed carrots and saute them for a minute.
Step 5: Add the following ingredients and mix well.
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt
Step 6: Reduce the heat to low.
Step 7: Cover the pan with a lid and cook on low heat until the carrots are tender (10-12 minutes). Stir a few times during cooking.
Step 8: Add a splash of water if the masala is getting dry and burning.
Step 9: Once the carrots are tender, add 5 oz (150 grams) of chopped fenugreek leaves and cook for 3-4 minutes. Stir a few times.
Step 10: Check for salt and add more if required.
Step 11: Serve hot.
Other Indian Winter Recipes We Recommend
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Gajar Methi Recipe
Ingredients
- 9 ounce carrots (250 g, peeled and cut into ¼ inch cubes)
- 2 tablespoons oil
- ¼ teaspoon asafetida (hing) (skip for gluten-free version)
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped garlic
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt (or to taste)
- 5 ounce fenugreek (methi leaves) (150 g, roughly chopped)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida (hing) and cumin seeds and let them crackle for 4-5 seconds.
- Add ginger and garlic and cook for 5-6 seconds.
- Now add the carrots and saute them for a minute.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook on low heat until the carrots are tender (10-12 minutes). Stir a few times during cooking.
- Add a splash of water if the masala is getting dried and burning.
- Once the carrots are tender, add fenugreek leaves and cook for 3-4 minutes. Stir a few times.
- Check for salt and add more if required.
- Serve hot.