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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Gajar Methi (Carrot Fenugrek Stir Fry)

    Published: Jan 3, 2022 | Last Updated On: Dec 30, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Gajar Methi (Carrot Fenugrek Stir Fry)

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    Gajar Methi (Carrot Fenugrek Stir Fry) is a simple Indian sabji made using carrots, fresh fenugreek leaves, and some spices. Serve it for your everyday meals or pack it for lunch boxes with roti or paratha (vegan, can be easily made gluten-free).

    Here are some more carrot recipes that you may like – Carrot Halwa, Gajar Gobhi Shalgam Ka Achar, Carrot Raita, Carrot Kheer, and Healthy Carrot Ginger Soup.

    gajar methi served in a bowl.
    Jump to:
    • About Gajar Methi (Carrot Fenugrek Stir Fry)
    • Ingredients
    • Methi Health Benefits
    • How To Make Gajar Methi
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Gajar Methi (Carrot Fenugrek Stir Fry)

    Gajar Methi (Carrot Fenugreek Stir Fry) is an Indian stir fry made using carrots, fenugreek leaves (methi), and a few spices.

    It is a winter specialty when red carrots and fenugreek leaves are in season. You can however make it using regular orange carrots too.

    This sabji is easy to make, vegan, can be easily made gluten-free, and comes together in under 30 minutes.

    Ingredients

    Carrots – This sabzi tastes best when made using red winter carrots. Having said that, you can make it using regular orange carrots too.

    Fenugreek Leaves (Methi) – In many places, methi is available only during the winter but many places sell it around the year. Use fresh methi leaves and discard the thick stems. You can use tender stems though.

    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, but you can completely skip adding them to make a Jain version.

    Oil – I made the sabji using vegetable 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.

    Methi Health Benefits

    Methi is a green leafy Indian vegetable that is packed with nutrients. It is loaded with iron, which is essential for the body’s growth and development.

    It is also rich in fiber, which keeps you filled for longer and helps in weight loss.

    Methi is a great green leafy vegetable to include in your diet if you are diabetic. It helps in controlling blood sugar levels.

    It also promotes heart health and is great for eye and skin health.

    How To Make Gajar Methi

    Preparation

    Wash 250 grams of carrots and peel them using a vegetable peeler. Discard ½ inch of the top and bottom 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 the leaves very well with water 3-4 times. Drain well and chop the leaves roughly.

    Grate the ginger, peel and chop the garlic and gather the remaining ingredients.

    Make Gajar Methi

    Heat 2 tablespoon vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

    Asafetida and cumin seeds added to hot oil.

    Add 1 teaspoon grated ginger and 2 teaspoon chopped garlic and cook for 5-6 seconds.

    Ginger and garlic added to the pan.

    Now add 250 grams of cubed carrots and saute them for a minute.

    Cubed carrots added to the pan.

    Add 1 tablespoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon garam masala powder, and ½ teaspoon salt, and mix well.

    Spice powders added to the pan.
    Everything mixed 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.

    Pan covered with a lid.

    Add a splash of water if the masala is getting dried and burning.

    Some water added to the pan.

    Once the carrots are tender, add 150 grams of chopped fenugreek leaves and cook for 3-4 minutes. Stir a few times.

    Check for salt and add more if required.

    Methi added to the pan.

    Serve hot.

    Ready gajar methi.

    Serving Suggestions

    Gajar Methi is best served with dal or kadhi and phulka for everyday meals. You can also serve it on the side with 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.

    Storage Suggestions

    Gajar Methi will last for about 3 to 4 days in the refrigerator when stored in a clean and dry airtight container. Reheat it in a pan or microwave until warm before serving.

    Sprinkle a little water while reheating, if you feel it has become a little dry after refrigeration.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Gajar Methi (Carrot Fenugrek Stir Fry) is a simple Indian sabji made using carrots, fresh fenugreek leaves, and some spices. Serve it for your everyday meals or pack for lunch boxes with roti or paratha.

    Gajar Methi Recipe (Carrot Fenugrek Stir Fry)

    Gajar Methi (Carrot Fenugrek Stir Fry) is a simple Indian sabji made using carrots, fresh fenugreek leaves, and some spices. Serve it for your everyday meals or pack for lunch boxes with roti or paratha.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 112kcal
    Author: Neha Mathur

    Ingredients 

    • 250 grams carrots (peeled and cut into ¼ inch cubes)
    • 2 tablespoons vegetable oil (or mustard 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)
    • 150 grams fenugreek (methi leaves) (roughly chopped)
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    Instructions

    • Heat vegetable 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.

    Video

    https://www.youtube.com/watch?v=6MBPtGkPbLc

    Notes

    Red carrots are best to make this recipe but you can use orange carrots too.
    Skip adding ginger and garlic to make the Jain version.

    Nutrition

    Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 56mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10670IU | Vitamin C: 6.7mg | Calcium: 181mg | Iron: 1.7mg
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