The landlocked North Indian state of Haryana is the one Ssshhh cooking secretly group chose for our secret experimentation this month. With a strong agrarian foothold and an equally earthy cuisine, a recipe from this region had to reflect the simplicity of the cuisine and savour the beauty of the produce.
From my partner, Nisa, I received green chillies and butter as my secret ingredient. Let’s see what I do have in my stock..oh yes two bags of carrot. Hmmm… so now is the puzzle to solve- carrot, butter, green chillies and Haryana.
The solve was a cheat on “Goolayah Namah“(of course I cannot ditch my new found fast solution).I found methi gajar sabji (a stirfry with fenugreek leaves and carrots) was pretty popular, but not many of the recipes had the authenticity. So with the now I turn to my fellow bloggers who generously poured out all their suggestions for methi gajar sabji. Here are the ones, which inspired me to make a medley of the three.
Now, for the methi ( fenugreek)
I have slowly begun gardening with some basic resources, one of my first attempts was methi on the window sill. Now I have a trick up my sleeve here. I have been using this for mud-free, microgreen methi leaves for a while now. It was perfectly ready for a harvest too. So that batch goes into the sabji today.. ( if you need the do how…just leave a note in the comments and will email you)
For dinner then…
The recipe, methi gajar sabji, with absolutely no fuss, warm.and perfect with bajra roti topped with a dollop of nooni ( homemade butter) was so welcome as it is turning a bit cold here. Washed it down with a glass of Spiced buttermilk and the meal was well rounded and filling(yes we did have a few burps at the table).
I really loved the Haryanvi cuisine. Loved the simplicity of the dishes and of course, it is “the land of rotis” so am sure more will feature up on the blog soon. Very often that the kids indulge in ghee bura ( Powdered sugar( use raw sugar) coated bread with clarified butter)
Now for Nisa, she is prolific blogger at flavor diary Check out her thirsty Thursday series which is on my top list of things to try. I am floored by the extensive recipe collection she has from 2015 and some of them truly unique. With her intelligent choice of butter as my secret ingredient, to make it so decadent, I guess I will need these weightloss recipes if I continue with this amount of butter in my daily food 
Nevertheless, I am soon going to hibernate if the temperature dips more, so I guess my body can deal with some buttering up.
Scroll down for this beautiful earthy gajar methi recipe and enjoy it with a homemade roti or naan.
For more recipes from the gluten-free gallery, do check out this link.
This post is updated with new images but the recipe remains the same. Hope you like the new images and keep happy.
Methi gajar ki Sabji
Earthy Haryanvi Cuisine
Ingredients
vegetables
- 2 cups carrots diced
- 1 cup fenugreek leaves
for flavorings and tempering
- 1 tsp garlic finely chopped
- 1/2 tsp fresh ginger root finely chopped
- 1 pinch Asafoetida
- salt to taste
- 1/4 tsp amchur (dry mango powder)
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri chilli powder ( optional)
garnishes
- 1/4 tsp garam masala powder
- 1 tbsp coriander leaves
Instructions
- Wash peel and dice the carrots into 2cm cubes
- Remove the leaves alone from the bundle of fenugreek leaves, wash and chop them fine.
- Wash, peel and chop garlic,ginger and green chillies
- Set a pan on medium heat and add a tsp of oil.
- Add in the cumin seeds and as they turn brown add the asafoetida, ginger and garlic and chillies and saute well
- Add the chopped fenugreek leaves and saute well
- Add a tbsp of butter and mix well as the butter melts
- Now add the carrots, salt, amchur powder and a pinch of turmeric powder and mix well
- Dot it with a tbsp more of butter on top.
- Cover and cook on a low heat for 4-5 minutes
- The carrots will be well steamed now
- Open and sprinkle the garam masala and coriander leaves and its ready to serve
Notes
If you are using mud free fenugreek, chop up the stem, the leaves and even the roots. saves a whole bit of time.
Tried this recipe?Let us know how it was!
This looks interesting. I make this, but never added butter to it. I am sure it must have added to the taste. Those methi looks so fresh and green, nothing like picking up some vegetables from your home garden.
We love methi stir-fry with potato to the core..now I have a new variation to try out with our favourite leafy green …lovely share Seema !
Addition of amchur is interesting. Should add it next time. Thanks for the mention.
Firstly kudos for harvesting the fresh methi microgreens for using it in this recipe, it certainly looks fresh. I have tried microgreens too couple of times and gives perfectly good batch. Loved the recipe and the use of ingredients to make a healthy main course veg option.
The sabzi looks and sounds so delish! I can imagine the medley of flavours this curry must be. 🙂
I make methi and aloo sabji but this one with carrot looks so good. I usually don’t prepare sabji with carrot alone, but this is one sabji I would love to try. Love your methi in the pot. I recently planted some the the birds plucked the leaves!
Methi gajar ki sabji sounds yummy. Made methi with potatoes but never made with gajar. Thanks for the recipe. Lovely share.
Increasing combo and super healthy stir fry !
I am sure the mildly bitter methi and slightly sweet carrot made for a great taste combination. Also, the green and orange mix is such a treat for the eyes!
This carrot methi stir fry is no fuss recipe, the ingredients are easily available. Do need to try sometime.
Delicious Carrot and methi fry.. Healthy and using butter is very unique idea..
Interesting and nutritious combination of carrots with methi leaves, and the instructions make it sound quite easy to whip up on a chill or rainy evening. You got me sold at ‘butter’ though – love the thought of adding a dollop of butter for that special flavour!
Thats a super healthy and definitely a flavourful sabji, love to have with some rotis.
Fresh ingredients and lovely earthy flavours have done the pure justice for the ingredients…lovely share for the challenge….yum
Surely this gajar methi is yummy. Will definitely try making it you are right about the simple yet delicious food in hariyana.
Let me know how you grow the me the methi
Send.me how to get methi at home
Wonderful salad with very unique and healthy combination.. lovely share..
I absolutely adore warm salads in winter and with handful of methi from my garden I cant be happier
love such earthy, simple stir fries… I get methi almost thru the year, so shall be trying this out soon Seema… I can imaging digging into this with some hot rotis and a simple tadkewali dal on the side…
The meal you have suggested is one of the happiest. it certainly goes with tadke wali dal
Interesting preparation using carrot and methi. While I do use methi in numerous sabjis and curries, I rarely use carrots as the main ingredient to make a sabji . Don’t know why. This simple and colorful sabji may grace my table soon.
Love this one with fenugreek, it tastes good. Infact, I love to use fenugreek leaves. Nice pics Seema
Very interesting recipe,never made it like this before,would love to know how to grow the window sill methi .
Hi Prema,
Thankyou for checking our the recipe. FOr growing methi, here is what I do. I sprout the methi. Into thin rectangular long pots or hooked pots, prep the soil with leaf growth mix and potting soil. There are no holes in this pot. layer the top with moist kitchen tissue. Poke holes in the tissue and plant the sprouted methi. Spray water, initially twice a day or dependent on the amount of sun you get. the methi grows well.