Gajar Methi (Carrot Fenugrek Stir Fry)
on Dec 27, 2024, Updated Jun 24, 2025
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.
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 (Carrot Fenugrek Stir Fry)
Gajar Methi (Carrot Fenugreek Stir Fry) is an Indian stir fry made using 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.
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 or 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 when made using red winter carrots, but you can also use regular orange carrots.
Fenugreek Leaves (Methi) – In many places, methi is available only during the winter, but many places sell it year-round. Use fresh methi leaves and discard the thick stems. You can use the 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 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 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 5 oz (150 g) of methi 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 oil in a pan over medium-high heat.
Once the oil is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 teaspoon grated ginger and 2 teaspoon chopped garlic and cook for 5-6 seconds.
Now add 9 oz (250 grams) of cubed carrots and saute them for a minute.
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
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 5 oz (150 grams) of chopped fenugreek leaves and cook for 3-4 minutes. Stir a few times.
Check for salt and add more if required.
Serve hot.
Gajar Methi Recipe (Carrot Fenugreek Stir Fry)
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.
