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Home : Carrots : Gajjar Methi



Fresh fenugreek (methi) leaves - one bunch
Carrots - 500 gms
Onions (chopped) -3 nos.
Garlic (chopped)- a few flakes
Tomatoes (chopped) -3 nos.
Oil- 30 ml
Cumin (jeera) whole - 1 tsp
Turmeric (haldi)- powder - 1 tsp
Coriander -cumin (dhania jeera) powder - 2 tsp
Salt - to taste

How to make gajjar methi:

  • Clean the methi leaves and blanch them in salted boiling water.
  • Chop the methi leaves finely.
  • Cut the carrots into diamond shape and parboil it.
  • Heat oil in a kadai and temper with jeera.
  • Add onions and brown well.
  • Add ginger- garlic and the dry Indian masalas and cook it further for a few minutes.
  • Add the tomatoes and allow it to cook till the tomatoes are well pulped.
  • Mix in the methi and sauté till the moisture in the methi evaporates.
  • Mix in the carrots and cover and cook for sometime.
  • Adjust seasoning and stir well.

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