Indian
Vegan
Gluten freeMethi gajar
Carrots with fenugreek leaves
मेथी गाजर: winter red carrots cooked with fresh fenugreek leaves and cumin, Haryana and Punjab style
When the long red Delhi carrots and bunches of fresh methi fill the winter markets of Haryana and Punjab, this quick dry sabzi turns up beside every plate of rotis and dal. The slight bitterness of the fenugreek leaves and the sweetness of the carrots balance each other, helped along by a pinch of sugar and a squeeze of lemon. It takes about 25 minutes. The common mistake is adding the methi too early, which makes it bitter and dark. Chef's tip: rub the chopped methi with a little salt and squeeze it after 10 minutes; this tames the bitterness without losing the fragrance.
- Prep
- 12 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 100 kcal
Ingredients
For the sabzi
- 14 oz red winter carrotsdiced 1 cm
- 3 ½ oz fresh fenugreek leaves (methi)picked and chopped
- ¼ tsp salt for the methi
- 2 tbsp mustard or sunflower oil
- 1 tsp cumin seeds
- 1 tsp gingergrated
- 1 green chillichopped
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp sugar
- 1 tsp lemon juice
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Rub 3 ½ oz fresh fenugreek leaves (methi) with ¼ tsp salt for the methi, leave 10 minutes, then squeeze out the juice.
10 minStep 2: Heat 2 tbsp mustard or sunflower oil, add 1 tsp cumin seeds and when it sizzles add 1 tsp ginger and 1 green chilli for 30 seconds.
1 minStep 3: Add 14 oz red winter carrots, ¼ tsp ground turmeric, 1 tsp ground coriander and ½ tsp salt, stir, cover and cook on low heat for 8 minutes until the carrots are just tender.
8 minStep 4: Add the methi and ½ tsp sugar and stir-fry uncovered for 4–5 minutes until the leaves wilt and the pan is dry.
5 minStep 5: Finish with 1 tsp lemon juice and serve with rotis.
1 min
KrazyBadal
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