Healthy Cooking | Carrot Fenugreek leaves stir-fry | Gajar Methi Sabzi | Carrot Methi Poriyal | Carrot Vendayakeerai poriyal | Carrot recipes | #simpleandyummyrecipes

Are you looking for a healthy side dish for rice and roti? Then this recipe is a unique side dish that has a perfect blend of sweet, spice, and bitter. Carrot Fenugreek leaves stir-fry is a simple Indian side dish/sabzi recipe made using carrots and fresh fenugreek leaves. It is a winter recipe where red carrots and fenugreek leaves are in season. But I made it using regular orange carrots.

Check for Stepwise pictures and Video recipe below

For more carrot recipes click the links below

• Carrot and Spinach rice
• Low-fat Carrot cake
• Carrot and Orange juice
• Carrot halwa
• Roasted Pumpkin and Carrot soup
• Carrot raitha

Preparation time: 10 mins Cooking time: 20 mins Serves: 2

Ingredients

• 300 gms - Carrot, cut into bite-sized pieces
• 1 bunch Fenugreek leaves, cleaned, stem removed, chopped
• 1 - Onion, chopped
• 1 tsp - Red chili powder
• 1 tsp - Coriander powder
• ¼ cup of Water
• Salt as required
• 1 tbsp - Oil

Method:

• Separate the fenugreek leaves ( methi ) from its stem and wash them. Drain well, chop, and keep aside. Peel wash and cut the carrots into bite-sized pieces and keep aside.

• Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

• Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

• Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

• Add the chopped carrots and mix well to combine.

• Add ¼ cup of water and mix well. Cover and cook the carrots for 10 mins on medium heat.

• After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

• Next, add the fenugreek leaves and mix well to combine.

• Cook on medium heat for about 10 mins by constantly stirring and sauteing.

• Serve it with rice or roti.

stepwise pictures of how to make carrot fenugreek stirfry

Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

Add the chopped carrots and mix well to combine.

Add 1/4 cup of water to the carrots and mix well. Cover and cook the carrots for 10 mins on medium heat.

After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

Next, add the fenugreek leaves. Mix well to combine. Cook on medium heat for about 10 mins by constantly stirring and sauteing. Serve it with rice or roti.

Watch the Video recipe here

Tomato Rice recipe | One pot Tomato Rice Recipe using pressure cooker | Variety Rice reipes | Thakkali Sadham | Tomato Rice in cooker | Simple and Yummy Recipes | #simpleandyummyrecipes

Learn how to make one pot pressure cooker tomato rice for quick lunch or dinner. If you are looking for a quick recipe then try this simple tomato rice recipe. This pressure-cooker tomato rice comes in handy for busy mornings. Serve it with raita or papad. I love to make one-pot rice recipes often. It requires only one pot leaving very little cleanup. 

Check for Stepwise pictures and Video recipe below

I usually make this tomato rice early in the morning and pack it in the hot box and let it stay warm until lunch so that the flavors seep in when the rice is rested and also when kept in the hot box. I usually follow this method for all one-pot rice recipes, especially biryani.

In Tamil, we call this thakkali sadham. It is a very popular recipe from Tamilnadu cuisine. Thakkali means tomato and sadham means rice. This tomato rice can be made in a pressure cooker, instant pot, electric cooker, or even in a regular pot.

For more one pot recipes 👈 click here

• Quick Vegetable Biryani in cooker
• Minced Chicken curry in Cooker
• Potata and peas gravy in pressure cooker
• Pressure cooker Chicken Biryani
• Egg Biryani in pressure cooker

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• Onion -1, chopped
• Tomato - 3 nos., chopped                   
• Ginger Garlic paste - 1tbsp 
• Red Chili powder - 1 tsp
• Turmeric powder - ¼  tsp
• Garam masala - 1 tsp
• Cinnamon stick -1
• Cloves - 4 to5 nos
• Fennel seeds - 1 tsp
• Green Chilli -1, slit
• few Coriander leaves
• Rice - 1 Cup
• Oil - 2 tbsp
• Salt as required

Method:

• Wash and soak the rice in water for 15 mins. Keep aside.

• Meanwhile heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion and saute for 2 mins on medium heat.

• Add ginger garlic paste and saute till onion becomes light golden brown.

• Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

• Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

• Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

• Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

• Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

stepwise pictures of how to make tomato rice in the cooker

Wash and soak the rice in water for 15 mins. Keep aside.

Heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion.

saute for 2 mins until it turns translucent.

Add ginger garlic paste and saute till onion becomes light golden brown.

Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

Watch the Video Recipe here👇