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