Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)
A vegetarian Indian recipe with carrots (gajjar), methi leaves (fenugreek leaves) - tightly packed, onion - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces
carrots (gajjar)(2)methi leaves (fenugreek leaves) - tightly packed(1 cup) - 2
Pick the methi leaves from stem and wash the leaves well
methi leaves (fenugreek leaves) - tightly packed(1 cup) - 3
Chop the methi leaves fine
methi leaves (fenugreek leaves) - tightly packed(1 cup) - 4
Heat oil in a wok/kadai
- 5
Add cumin seeds to hot oil and wait till it turns brown
cumin seeds (jeera)(1 teaspoon) - 6
Add asafoetida, mix
asafoetida (hing) - a pinch - 7
Add finely chopped onions and sauté till onions turn soft and translucent
onion - finely chopped(1) - 8
Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix
red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 9
Now add chopped carrots, mix and cook until for 5 minutes on medium flame
carrots (gajjar)(2)onion - finely chopped(1) - 10
Add1/4 cup water and continue to cook the carrots
carrots (gajjar)(2) - 11
When carrots are half done, add finely chopped methi leaves
carrots (gajjar)(2)methi leaves (fenugreek leaves) - tightly packed(1 cup)onion - finely chopped(1) - 12
Cook until all vegetables are cooked, keep stirring in between
- 13
When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well
carrots (gajjar)(2)red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)amchur (dry mango powder)(1 teaspoon) - 14
Cook for 2 minutes on low flame, remove the pan from stove and serve hot
- 15
Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner
methi leaves (fenugreek leaves) - tightly packed(1 cup)
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Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)
A vegetarian Indian recipe with carrots (gajjar), methi leaves (fenugreek leaves) - tightly packed, onion - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces
carrots (gajjar)(2)methi leaves (fenugreek leaves) - tightly packed(1 cup) - 2
Pick the methi leaves from stem and wash the leaves well
methi leaves (fenugreek leaves) - tightly packed(1 cup) - 3
Chop the methi leaves fine
methi leaves (fenugreek leaves) - tightly packed(1 cup) - 4
Heat oil in a wok/kadai
- 5
Add cumin seeds to hot oil and wait till it turns brown
cumin seeds (jeera)(1 teaspoon) - 6
Add asafoetida, mix
asafoetida (hing) - a pinch - 7
Add finely chopped onions and sauté till onions turn soft and translucent
onion - finely chopped(1) - 8
Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix
red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 9
Now add chopped carrots, mix and cook until for 5 minutes on medium flame
carrots (gajjar)(2)onion - finely chopped(1) - 10
Add1/4 cup water and continue to cook the carrots
carrots (gajjar)(2) - 11
When carrots are half done, add finely chopped methi leaves
carrots (gajjar)(2)methi leaves (fenugreek leaves) - tightly packed(1 cup)onion - finely chopped(1) - 12
Cook until all vegetables are cooked, keep stirring in between
- 13
When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well
carrots (gajjar)(2)red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)amchur (dry mango powder)(1 teaspoon) - 14
Cook for 2 minutes on low flame, remove the pan from stove and serve hot
- 15
Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner
methi leaves (fenugreek leaves) - tightly packed(1 cup)
Rate this recipe
