Carrot and Fenugreek Stir-Fry (Gajar Methi Ki Sabzi)
This delightful Carrot and Fenugreek Stir-Fry combines the natural sweetness of carrots with the distinct, slightly bitter flavor of fenugreek leaves, resulting in a nutritious and flavorful vegetarian dish. Perfect for a healthy lunch or dinner, this simple Indian recipe is packed with spices that complement the vegetables beautifully. Best served with a side of Gujarati Kadhi, Tadka Raita, and Phulka for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 2 medium-sized, peeled and chopped |
| Fenugreek Leaves (Methi) | 1 cup, washed and chopped |
| Onion | 1 medium, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1½ teaspoons |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Mango Powder (Amchur) | 1 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Instructions
-
Prepare the Vegetables:
Start by washing and peeling the carrots. Once cleaned, chop them into small pieces. Wash the fenugreek leaves thoroughly and chop them finely as well. -
Heat the Oil:
In a large pan or kadhai, heat 2 tablespoons of oil over medium heat. Once hot, add cumin seeds (jeera) and let them sizzle for about 10 seconds. -
Sauté the Aromatics:
Add a pinch of asafoetida (hing) to the pan and stir briefly. Then, add the finely chopped onion. Sauté the onions until they turn soft and slightly translucent. -
Add Spices:
Sprinkle in the red chili powder, coriander powder, turmeric powder, and salt. Stir everything together to ensure the spices coat the onions evenly. Let this cook for 1-2 minutes to enhance the flavors. -
Cook the Carrots:
Add the chopped carrots to the pan and mix well with the spices. Cook the carrots on medium heat for about 5 minutes, stirring occasionally. If needed, add a little water to help cook the carrots until they soften. -
Add Fenugreek Leaves:
Once the carrots are partially cooked, add the chopped fenugreek leaves to the pan. Stir well and let the fenugreek cook along with the carrots until both are tender. If the mixture starts to stick to the pan, add a splash of water. -
Finishing Touches:
When the water has mostly evaporated and the vegetables are cooked, sprinkle in the mango powder (amchur) and add a teaspoon of oil for a rich flavor. Stir everything together, and cook for another 2 minutes on low heat. -
Serve:
Once everything is well-cooked, turn off the heat and serve hot. This stir-fry is best enjoyed with Gujarati Kadhi, Tadka Raita, and Phulka for a wholesome and satisfying meal.
Tips:
- Spice Level: Adjust the amount of red chili powder according to your preference for spice.
- Water Adjustment: Keep an eye on the pan while cooking the carrots. If necessary, add a bit of water to prevent burning, but don’t add too much as it will dilute the flavors.
- Serving Suggestions: This dish pairs wonderfully with roti or rice for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 22g |
| Protein | 2g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 220mg |
| Sugars | 6g |
Carrot and Fenugreek Stir-Fry is a great way to enjoy both the health benefits of carrots and fenugreek, which are known for their rich fiber, vitamin, and antioxidant content. The combination of spices brings out the natural flavors, creating a delicious, hearty dish that’s as good for your taste buds as it is for your health.
