Gajar Methi ki Sabzi (Carrot & Fenugreek Leaves Sabzi/Dry Vegetable)

Pin

A simple and healthy sabzi made from carrots and fenugreek/methi leaves. This interesting combination of carrots and methi leaves goes very well together. Natural sweetness of carrots gets combined with a mild bitter taste of methi leaves, to give out a perfect blend of tastes and flavours.

Pin

Pin

Serve this subzi with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.

If you like recipes from methi/fenugreek leaves, you may also like our recipe for Methi na Thepla.

If you like this recipe, you may also try other delicious sabzis such as Jeera Aloo, Restaurant Style Mix Vegetable Sabzi, Lauki Chana Dal Sabzi or Rajma Masala.

Pin

Gajar Methi ki Sabzi

Author Name : Drashti Dholakia & Bela Dholakia

Loved this recipe? Leave a comment below and give us a 5★ rating

Print Recipe Pin Recipe Rate This Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Ingredients (1 cup = 240 ml) 

• 500 grams carrots peeled and cut into long pieces
• 1 cup methi leaves/fenugreek leaves finely chopped
• 1 tablespoon oil
• ¼ teaspoon mustard seeds/rai
• 1 broken dry red chilli deseeded
• ¼ teaspoon jeera/cumin seeds
• 4-5 slit green chillies
• pinch of hing/asafoetida
• ¼ teaspoon turmeric powder/haldi
• ¼ teaspoon coriander/dhania powder
• ¼ teaspoon jeera/cumin powder
• ½ teaspoon jaggery optional
• salt to taste
• 2 tablespoon water

Instructions

 

• Firstly peel, wash and chop the carrots into long pieces.
• Pick the methi leaves from stem. Combine water and pinch of salt in a bowl and soak the leaves for about 5-10 minutes. Finely chop the leaves.
• Heat oil in a pressure pan or small pressure cooker. Add dry red chilli and mustard seeds.
• When seeds crackle, add cumin seeds, asafoetida, slit green chillies and carrots. Mix well and sauté on a medium flame for about a minute.
• Now add turmeric powder, salt and 2 tablespoon water and pressure cook on high flame till 1 whistle.
• Allow the steam to escape before opening the lid.
• Now again heat it on medium flame and add jeera powder, dhaniya/coriander powder and jaggery. Mix well.
• Now add chopped methi leaves and cook for 2 minutes on medium flame. Check the salt level and adjust salt accordingly.
• Remove from flame and serve hot with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.

Nutrition

Serving: 2g

Subscribe to our Youtube Channel to get the latest Recipe Video updatesCLICK TO SUBSCRIBE

If you have tried our recipes, do share your recipe pictures with us on InstagramMention or Tag @vegetariantastebuds #vegetariantastebuds