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.
About This Recipe
Gajar Methi (Carrot Fenugreek Stir Fry) is an Indian stir fry made using carrots, fenugreek leaves, and a few spices. It is a winter specialty when red carrots and fenugreek leaves are in season. You can however make it using the regular orange carrots too.
This sabji is easy to make, vegan, and comes together in under 30 minutes.
Carrots – This sabzi tastes best when made using red winter carrots. Having said that, you can make it using the regular orange carrots too.
Fenugreek Leaves (Methi) – In many places, methi is available only during the winters but many places sell it round 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 – 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
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 cubes.
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.
Once the oil is hot, add ¼ teaspoon asafetida (hing) 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 250 grams of cubed carrots and saute them for a minute.
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.
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 150 grams of chopped fenugreek leaves and cook for 3-4 minutes. Keep stirring a few times.
Check for salt and add more if required.
Pack it in the office or school lunch boxes with paratha or phulka. Leftover sabzi can also be used to make paratha rolls.
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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Gajar Methi Recipe
- 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)
- 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.
- 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. Keep stirring a few times.
- Check for salt and add more if required.
- Serve hot.