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Gajar Methi ki Sabzi
Author Name :
Drashti Dholakia & Bela Dholakia
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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:
2
g
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