Gajar Methi Recipe or Carrot Methi Subzi is a super wholesome sabzi which imbibes the best of the nutrients derived from the mix of carrots, fenugreek, and spices. Here is how to make it.
Though carrots are available round the year these days, the charm of those red, ripe and slightly sweet carrots is totally unbeatable.
Loaded with essential minerals, carrots are enriched with antioxidants.
They also aid digestion, improve our dental health, are full of fiber and enhances the health of eyes, skin, hair, nails.
Having heard about how well the combination of carrot and fenugreek goes, the other day, I told myself, “Why wait?
Let’s try it out, Neha!” So, people, with fresh, homegrown fenugreek leaves and ripe, red carrots around, I ended up making Gajar Methi Recipe or Carrot Methi Fry.
Gajar Methi is a super wholesome sabzi cum accompaniment that imbibes the best of the nutrients derived from the mix of carrots, fenugreek, and spices.
With finely sauteed carrots, fenugreek and a motley of masalas, Gajar Methi taste, subtly sweet, savory and tad bitter – but overall completely finger-licking for sure!
A morsel of Gajar Methi along with freshly made Laccha Paratha and you realize that you are feasting on an ambrosial meal for sure!
Sounds tempting, doesn’t it? So, who’s stopping you from making Gajar Methi? Note down its recipe and make it right away:
Here is how to make Gajar Methi Ki Sabji.
Gajar Methi Recipe
Gajar Methi Recipe or Carrot Methi Subzi is a super wholesome sabzi which imbibes the best of the nutrients derived from the mix of carrots, fenugreek and spices.
- 250 g Red Carrot Cubes
- 150 g Methi leaves Chopped
- 2 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1 tsp Cumin Seeds
- 1 tsp Ginger Grated
- 2 tsp Garlic Chopped
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
Heat vegetable oil in a karahi.
Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.
Add ginger and garlic and cook for a few seconds.
Add carrot and methi leaves.
Sprinkle coriander powder, turmeric powder, red chilli powder, garam masala powder and salt.
Cover and cook on low heat until carrot is done.
Sprinkle some water if the sabzi is too dry.
Serve hot with dal and Roti.
Skip adding ginger and garlic to make Jain version.
You can use orange carrots to make this recipe too.