Home Dal & Curries Gajar Methi (Carrot Fenugreek Stir Fry)

Gajar Methi (Carrot Fenugreek Stir Fry)

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Gajar Methi Recipe or Carrot Methi Subzi is a super wholesome sabzi which imbibes the best of the nutrients derived from the mix of carrots, fenugreek, and spices. Here is how to make it.

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Though carrots are available round the year these days, the charm of those red, ripe and slightly sweet carrots is totally unbeatable.

Loaded with essential minerals, carrots are enriched with antioxidants.

They also aid digestion, improve our dental health, are full of fiber and enhances the health of eyes, skin, hair, nails.

Hence, often during winter, whenever red carrots are available, I serve them raw as a salad with our meals or prepare Gajar ki Kanji, Gajar ka Achaar, Gajar ka Halwa without fail.

Having heard about how well the combination of carrot and fenugreek goes, the other day, I told myself, “Why wait?

Let’s try it out, Neha!”  So, people, with fresh, homegrown fenugreek leaves and ripe, red carrots around, I ended up making Gajar Methi Recipe or Carrot Methi Fry.

This is a super wholesome sabzi cum accompaniment that imbibes the best of the nutrients derived from the mix of carrots, fenugreek, and spices.

With finely sauteed carrots, fenugreek, and a motley of masalas, it tastes, subtly sweet, savory, and a tad bitter – but overall completely finger-licking for sure!

A morsel of Gajar Methi along with freshly made Laccha Paratha and you realize that you are feasting on an ambrosial meal for sure!

Sounds tempting, doesn’t it? So, who’s stopping you from making Gajar Methi? Note down its recipe and make it right away:

Recipe Card

Gajar Methi Recipe

Gajar Methi Recipe or Carrot Methi Subzi is a super wholesome sabzi which imbibes the best of the nutrients derived from the mix of carrots, fenugreek and spices. 

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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 4 people
Calories: 112kcal
Author: Neha Mathur

Ingredients 

  • 250 g Red Carrot (Cubes)
  • 150 g Methi leaves (Chopped)
  • 2 tablespoon Vegetable Oil
  • ¼ teaspoon Hing
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Ginger (Grated)
  • 2 teaspoon Garlic (Chopped)
  • 1 tablespoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala Powder
  • Salt to taste

Instructions

  • Heat vegetable oil in a karahi.
  • Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.
  • Add ginger and garlic and cook for a few seconds.
  • Add carrot and methi leaves.
  • Sprinkle coriander powder, turmeric powder, red chilli powder, garam masala powder and salt.
  • Mix well.
  • Cover and cook on low heat until carrot is done.
  • Sprinkle some water if the sabzi is too dry.
  • Serve hot with dal and Roti.

Notes

Skip adding ginger and garlic to make Jain version.

You can use orange carrots to make this recipe too.

Nutrition

Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 56mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10670IU | Vitamin C: 6.7mg | Calcium: 181mg | Iron: 1.7mg
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