Gajar Methi (Carrot Fenugreek Leaves Stir Fry)

Gajar Methi (Carrot Fenugreek Leaves Stir Fry) is a flavorful and easy-to-make Indian dish made with carrots, fresh fenugreek leaves, and aromatic spices. It’s perfect for everyday meals or pack in lunch boxes, paired with roti or paratha.

Here are some more carrot recipes that you may like: Gajar no Sambharo, Gajar Matar Ki Sabzi, Gajar Ka Halwa, Tomato Carrot Beetroot Soup, Pressure Cooker Carrot Halwa.

I grew up enjoying methi leaves cooked with a variety of vegetables. Dishes like Baingan Methi, Aloo Methi, Methi Pakora Kadhi, Methi Bajra Roti, Methi Chicken, Methi Chole, Methi Thepla, and Methi Pakora were commonly prepared for lunch, served alongside dal and roti.

Gajar Methi was another favorite combination my mom used to make. The sweet, juicy carrots perfectly balanced the slightly bitter taste of methi, making it one of my most beloved dishes.

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• About Gajar Methi (Carrot Fenugreek Leaves Stir Fry)
• Ingredients
• How To Make Gajar Methi
• Gajar Methi (Carrot Fenugreek Leaves Stir Fry)

About Gajar Methi (Carrot Fenugreek Leaves Stir Fry)

Gajar Methi (Carrot Fenugreek Leaves Stir Fry) is a Indian dish made with carrots, fresh fenugreek leaves (methi), and aromatic spices.

This dish is a winter specialty, typically made when red carrots and fresh fenugreek leaves are in season. However, it can also be prepared with regular orange carrots and frozen methi.

This sabji is simple to prepare, vegan, gluten-free, and comes together in less than 30 minutes.

Gajar Methi is best enjoyed with Sindhi Makhni Moong Dal or Kadhi and roti for a comforting everyday meal. It also pairs wonderfully with a simple dal chawal.

Pack it in office or school lunch boxes with paratha or roti. Leftover sabzi can also be used to make delicious paratha rolls.

Ingredients

Carrots – This sabzi tastes best when made with red winter carrots, but regular orange carrots can also be used. You can also use mixed colored carrots.

Fenugreek Leaves (Methi) – While methi is typically available only in winter in some areas, it can be found year-round in others. Use fresh methi leaves and discard the thick stems, you can use the tender stems. You can also use frozen methi, simply defrost the methi and use it in the recipe.

Spices – This simple stir fry uses basic spices like coriander powder, turmeric powder, red chili powder, garam masala, and salt.

Ginger and Garlic – Fresh ginger and garlic enhance the flavor, but you can omit them to make a Jain version.

Oil – I made the sabji with mustard oil, but you can also use vegetable oil for a different flavor.

Other Ingredients – You'll also need asafetida (hing) and cumin seeds. For a gluten-free version, simply omit the asafetida or use gluten-free hing.

How To Make Gajar Methi

Preparation

Wash and peel carrots using a vegetable peeler. Trim off ½ inch from both ends and cut the carrots into ¼ inch pieces.

Pluck the methi leaves, discard the thick stems, use the tender stems as they add great flavor.

Wash methi leaves thoroughly, rinse them 3-4 times with water. Drain well and roughly chop the leaves.

Grate the ginger, peel and chop the garlic, and chop green chili.

Gather the remaining ingredients.

Make Gajar Methi

Heat 2 tablespoons of oil in a pan over medium-high heat.

Once the oil is hot, add asafetida and cumin seeds, allowing them to crackle for 4-5 seconds.

Add ginger, garlic, and green chili, and cook for 5-6 seconds.

Next, add carrots and sauté them for a minute.

Add the spices and mix well - coriander powder, turmeric powder, red chili powder, and salt.

Sprinkle a tablespoon of water and reduce the heat to low.

Cover the pan with a lid and cook on low heat until the carrots are tender, about 10-12 minutes. Stir occasionally during cooking.

Once the carrots are tender, add chopped fenugreek leaves and cook for 3-4 minutes, stirring occasionally.

Taste and add more salt if needed.

Serve hot with some dal and roti.