Healthy Cooking | Carrot Fenugreek leaves Stir-fry | Gajar Methi Sabzi |

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Are you looking for a healthy side dish for rice and roti? Then this recipe is a unique side dish that has a perfect blend of sweet, spice, and bitter. Carrot Fenugreek leaves stir-fry is a simple Indian side dish/sabzi recipe made using carrots and fresh fenugreek leaves. It is a winter recipe where red carrots and fenugreek leaves are in season. But I made it using regular orange carrots.
Preparation time: 15 mins
Cooking time: 20 mins
Serves: 2
Ingredients
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300 gms - Carrot, cut into bite-sized pieces
1 bunch Fenugreek leaves, cleaned, stem removed, chopped
1 - Onion, chopped
1 tsp - Red chili powder
1 tsp - Coriander powder
Salt as required
1 tbsp - Oil
Method:
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Separate the fenugreek leaves ( methi ) from its stem and wash them. Drain well, chop, and keep aside. Peel wash and cut the carrots into bite-sized pieces and keep aside.
Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.
Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.
Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.
Add the chopped carrots and mix well to combine.
Add ¼ cup of water and mix well. Cover and cook the carrots for 10 mins on medium heat.
After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.
Next, add the fenugreek leaves and mix well to combine.
Cook on medium heat for about 10 mins by constantly stirring and sauteing.
Serve it with rice or roti.
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An excellent for diabetics