Get the warm winter sabjis to get through the harsh seasons. Enjoy this basic vegetarian side dish that is not too overload spices and every bite reminds you of home.
Ingredients to make carrot methi sabji
Fenugreek leaves
Butter
Spices
Flavourants
Let’s make this gajar methi ki sabji
Prep the vegetables
Tempering
Saute the carrots
Add the spices
Add the methi
Finishing the sabji
Meal prep and storage
What to pair with the sabji?
Methi gajar ki Sabji
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
Have more methi?
We love methi at home. As a result, we have a few recipes we have added to this blog. Do check them out too.
- Menthiya keerai saadam – variety rice made and flavoured with coconut and fresh fenugreek leaves. This is a unique South Indian style recipe.
- Methi matris– crispy methi matris as popular during Diwali. This crunchy doubts pair well with tea.
- Methi millet upma– this is a refreshing twist to the classic upma and is loved by all better than the upma itself.
Collaboration
This recipe was a part of the series for Shh cooking secretly blogger group. Nisa provided the ingredient list which fit perfectly with the theme of exploring cuisine from Haryana. The methi growing on my windowsill mde it successfully into the recipe.
Stay connected
Though this recipe gets made so many times, I never thought of updating the recipe till recently. Hope you like the new version. Let us know when you have tried our recipe in comments and rate the the recipes success with 5 stars being the highest. It will be lovely if you could share this recipe with friends and family who have not tried it.
See you in the next post.
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. 🙂
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
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 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.
Methi and gajar are best enjoyed in winters. This methi gajar sabji with simple flavors ,I loved it and shall keep repeating it in my Kitchen 🙂
I tried this recipe of methi gajar and we loved it. Instead of amchur used lemon juice. We enjoyed this sabji with hot rotis. Thanks for sharing this recipe. Before I came across this recipe had never thought or using carrots as a sabji ingredient.
The elder one who can live off garlic would love this new sabji on the menu – bookmarked to try this very soon with some hot phulkas on the side
A colorful and aromatic subzi seema. I have never paired carrots and methi, this looks simple and easy to make also. With winter setting, we are getting fresh methi in the market now, will sure give this a try.
Gajar methi is my favourite bhaji, and I make it every winter. Your addition of butter is something I must try this.