Gajar Methi Sabzi
Gajar Methi Sabzi is a healthy, simple Indian vegetable dish combining carrots and fresh fenugreek leaves, lightly spiced and perfect with roti or rice.
Ingredients
Equipment
Method
- Wash and peel carrots. Chop them into ¼-inch cubes or discs. Wash methi leaves thoroughly, discard thick stems, drain well and chop roughly.
- Heat oil in a kadhai or heavy-bottomed pan over medium heat. Once oil is warm, add cumin seeds. Let them crackle for a few seconds. Add asafoetida if using.
- Add chopped garlic and grated ginger (if using). Sauté for about 30 seconds until fragrant.
- Add chopped carrots. Stir well. Cover the pan and cook for 5–7 minutes over medium flame, stirring occasionally. Add a splash of water if needed to prevent sticking.
- Once carrots start to soften, add chopped methi leaves, turmeric powder, coriander powder, red chili powder and salt. Mix gently so leaves and carrots combine.
- Cover the pan again and cook on low-medium flame for another 5–8 minutes until methi wilts and carrots become tender. Stir once or twice so it cooks evenly.
- If using, sprinkle garam masala, mix gently, and cook for another 1 minute. Turn off heat.
- Serve hot with chapati, roti, paratha or plain rice. It tastes good with dal-roti or simple dal-chawal meals.
Notes
This dish uses minimum oil and no cream or heavy masalas, making it suitable for weight-conscious, diabetic or heart-healthy diets. If using regular carrots in non-winter months, adjust cooking time slightly as they may take a bit longer to soften. Leftover sabzi keeps well in fridge for up to 2-3 days in airtight container.