Name: Gajar Methi
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Carrot, peeled and diced into small cubes; 1½ cup Fenugreek Leaves, methi, washed and chopped finely; 5 clove Garlic, finely chopped; 2 Green Chili Pepper, finely chopped; 2 tbsp Mustard Oil, highly recommended for winter greens; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; 1 tsp Ground Coriander, dhania; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Salt, to taste

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the mustard oil in a heavy-bottomed kadai until it reaches its smoking point. Reduce the heat and add the cumin seeds.
Add the finely chopped garlic and green chillies. Sauté for a few seconds until the garlic turns lightly golden and releases its aroma.
Add the diced carrots to the pan. Sprinkle turmeric powder and salt. Mix well to coat the carrots.
Cover the pan and cook on low-medium heat for 7-8 minutes, stirring occasionally, until the carrots are halfway tender.
7–8 min
Remove the lid and add the chopped fenugreek (methi) leaves along with coriander powder and red chilli powder. Mix thoroughly.
Cook uncovered for another 5-6 minutes on medium heat. The methi will release water and wilt; keep stirring until all the moisture evaporates and the vegetables are fully cooked.
5–6 min
Once the sabzi is completely dry, turn off the heat and serve.

How to tell it's done

A perfectly dry preparation featuring sweet, tender chunks of carrots nestled among savory, mildly bitter, and aromatic greens.

Getting it right

Tip

Always cook fenugreek (methi) uncovered. Putting a lid on the pan after adding methi traps the volatile compounds and makes the sabzi unpleasantly bitter.

What to serve it with

A classic North Indian winter lunch. Serve hot with soft Chapatis and a bowl of fresh homemade curd.

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Ingredients