Gajar methi- a simple yet flavourful carrot and fresh fenugreek stir fry.
Gajar methi is a popular winter specialty of North India. During winter juicy fresh red carrots and fresh methi leaves are easily available and this combo taste very good. The sweet taste of carrots compliments and balances the bitter taste of fenugreek leaves.
Gajar is full of nutrients , packed with beta carotene, rich in fiber , vitamin K ,potassium , good for eyes, immune system, support digestion. Fresh fenugreek leaves are low in calorie , packed with iron, vitamin and fiber so the combination of these two provides so many health benefits.
This gajar methi ki sabji goes well with daal-chawal or roti paratha . A simple daal roti and this sabji completes the lunch menu, in fact you pair it with anything you want- kadhi, daal or raita ,it pairs well with everything. It is also good to pack in lunch box with parathas or the leftover can be used to make paratha rolls for kids.
You can make this stir fry with orange or red carrot both but personally I prefer the seasonal red carrots more. You can also add some green peas and potatoes in it for variation.
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Gajar Methi ki sabji
Gajar methi- a simple yet flavourful carrot and fresh fenugreek stir fry.
Ingredients
- 500 gm Carrots / Gajar
- 2 bunch Fresh Fenugreek / Hari Methi
- 2 Green Chillies / Hari Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Mango Powder / Amchoor Powder
- to taste Salt / Namak
- pinch Sugar / Chini
- 1 tsp Mustard Seeds / Rai *
- 1/4 tsp Asafoetida / Hing powder
- 4 tbsp Mustard Oil / Sarso ka tel or any cooking oil
Instructions
- Wash , peel and chop the carrots into bite size pieces.
- pluck the methi leaves and discard the hard stems, use the tender stems , wash the stems and the leaves 2-3 times with enough water
- Drain the water and chop the tender stems and the leaves.
- Heat oil in a pan, when become hot add mustard seeds and the chopped green chilies and then add asafoetida and stir.
- Now add turmeric in the oil and then add the chopped carrots.
- Add salt and then mix it well. cover with a lod and cook on low heat.
- Cook till carrots become tender, keep stirring and checking in between.
- When carrots are almost done then add the chopped methi leaves and the rest of the spices and mix well.
- Cover and cook again on low heat for 3-4 minutes.
- Serve hot with daal rice or raita and paratha.