Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)

Name: Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 pieces Carrot (2 Carrots (Gajjar)); 1 cup Fenugreek Seed (1 cup Methi Leaves (Fenugreek Leaves) tightly packed); 1 piece Yellow Onion (1 Onion finely chopped); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 0 pieces Asafoetida (Asafoetida (hing) A pinch); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground coriander (1-1/2 teaspoon Coriander Powder (Dhania) — up to 0.5); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 0 pieces Table Salt (Salt to taste); 2 tbsp Vegetable Oil (2 tablespoons Oil)

Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry) - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
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Egg Free

Steps

1To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces.
2Pick the methi leaves from stem and wash the leaves well. Chop the methi leaves fine.
3Heat oil in a wok/kadai. Add cumin seeds to hot oil and wait till it turns brown. Add asafoetida, mix.
4Add finely chopped onions and sauté till onions turn soft and translucent.
5Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.
6Now add chopped carrots, mix and cook until for 5 minutes on medium flame.
7Add1/4 cup water and continue to cook the carrots. When carrots are half done, add finely chopped methi leaves.
8Cook until all vegetables are cooked, keep stirring in between.
9When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.
10Cook for 2 minutes on low flame, remove the pan from stove and serve hot. Serve Gajar Methi Sabzi with Curd Rice orPhulkas and Panchmel Dal for a percent weekday lunch or dinner.