GAJAR METHI

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Heat oil. Add asafoetida (hing) and cumin seeds and let them crackle for 4-5 seconds.

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

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Now add cubed carrots and saute them for a minute.

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Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, and salt and mix well.

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Cover the pan with a lid and cook on low heat until the carrots are tender (10-12 minutes).

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Stir a few times during cooking. Add a splash of water if the masala is getting dried and burning.

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

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Serve hot.

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gajar methi is ready

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