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Gajar Methi

Servings 4
Description
Carrots sauteed with fresh fenugreek leaves
Ingredients
  • Carrots – 2 to 3 medium to big
  • Fenugreek leaves (fresh methi laves- 2 bunches)
  • Vegetable oil – 2 – 3 tbsp
  • Hing (asafoetida – ¼ tsp)
  • Mustard seeds – ½ tsp
  • Cumin seeds (jeera – ¾ tsp)
  • Salt – to taste
    • Spice powders
  • Garam masala powder – 1 tsp
  • Amchur (dry mango powder – 1 tsp or to taste)
  • Coriander (dhania powder – 1 tsp)
  • Red chilli powder – 1 tsp or to taste
Instructions
  1. Peel and cut carrots into cubes. Wash and chop fenugreek leaves.
  2. Heat oil in a wok/ kadai. Add mustard, hing, cumin, let crackle. Add methi leaves, stir fry till water evaporates. Cook for further 5 mins.
  3. Add carrots, salt, all the masala powders. Stir fry for 8 to 10 mins or till carrots are cooked yet has a slight crunch.
  4. Remove from heat and serve hot with chapathis, parathas.
Note
To make Aloo – Methi - Replace carrots with 2 potatoes (aloo), boiled, peeled and cubed. Then follow the same procedure as above, adding the boiled-cubed potatoes instead of raw carrots.
Wash and chop fenugreek leaves just before you add to any dish. Washing them too early can make them soggy. Also chopping them and keeping aside will make the dish bitter. So cut and add immediately to any recipe/ hot pan. And do not chop the leaves too fine.
Read it online: https://prathiruchi.com/recipe/gajar-methi/