Gajar Aloo Methi Ki Subzi

Gajar Aloo Methi ki Subzi is a simple and nutritious dish with the goodness of gajar(carrots),aloo(potatoes)and methi(fresh fenugreek leaves) cooked in Indian spices like coriander powder, turmeric and cumin seeds.

I cook this in simplest way without any other spices or even onions and tomato or garlic. It is gluten-free side dish that is eaten with chapatis or paranthas or with dal rice. Suitable for vegans as it is free from any animal product and good for people on special low cholesterol diets as it is made in very low oil.


The real flavour of this dish comes from fresh fenugreek leaves. Carrots add a sweet touch and potatoes add some structure to the dish. Potatoes are optional and you can omit these if you want or are on a low sugar diet.

This veggie tastes best when red seasonal carrots are used. Since everywhere we can’t get winter special red carrots like in North India you can use orange carrots. I make with orange carrots  that we get here in US.

The nutritious ingredients of the dish..

Fenugreek Leaves..

By now you must have known my love for the fresh fenugreek leaves. I am lucky to get these here in Indian Grocery stores and I try to use these at least once in a week in my food. Methi Paranthas, Methi Theplas, Makkai and Methi Vadas and many more.. Fresh fenugreek are very healthy and are rich source of iron and calcium. These leaves are also good for people with high sugar levels as it lowers blood sugar levels and is rich in fibre. To know more about the health benefits of fenugreek leaves click here

Carrots..

Health benefits of carrots are known to everyone. These are rich sources of Vit. A, beta-carotenes, potassium and antioxidants. Carrots have low glycemic index and are highly fibrous. For more information on health benefits of carrots click here..Kids are always told to eat carrots for good eyesight. It is very good for healthy skin and hair too!!

Potatoes..

Potatoes have it’s own healthy benefits and are rich sources of Vit.C and Potassium(when consumed with the skin). Many people avoid potatoes due to sugar level as these are starchy , but when consumed in controlled portion, have it’s on health benefits. Elders in my family always told us that boiled potatoes or when consumed with skin are much more nutritious than the fried ones. These are especially good for kids as these are rich source of carbohydrates and vit.C. For more health benefits of potatoes..click here..

How to make this nutritious veggie..

I make this veggie in a very simple and quick way. The use of minium spices in the dis gives it a rustic taste with the flavours of the veggies. I use Mustard Oil/Sarson Ka Tel to prepare it. I always use mustard oil for my Indian based dishes. You can use any other vegetable oil(like olive/avocado) of you choice. If you are using mustard oil, the heat it till it’s smoking point, cool it till it is warm enough for cumin seeds to crackle and then make the veggie.

  1. Wash the fenugreek leaves very nicely in running water to get rid of the dirt. Drain the extra water and finely chop the leaves.
  2. Wash and peel carrots and potatoes. Cut into cubes. Keep potatoes in water till the time you add in the pan.
  3. Crush green chillies and ginger together in a mortar pestle.
  4. Take a heavy bottomed pan/kadhai, add oil, when oil is hot enough add cumin seeds.
  5. Once the seeds crackle, add ginger and green chilli paste.
  6. Add potatoes and carrots and finely chopped fenugreek , mix leaves.
  7. Add the spices..coriander powder, turmeric powder, red chilli powder(optional) avoid if adding green chillies or add as per your spice tolerance. Mix everything nicely. Cover the pan and cook the veggie on medium to low flame , stirring once or twice in between.
  8. Cook till carrots and potatoes are soft and water from the leaves dries up.

Stepwise pics..

Recipe Card..

Gajar Aloo Methi Ki Subzi

A simple and nutritious dish that has goodness of carrots, potatoes and fresh fenugreek leaves. Cooked in minimum Indian spices, one of the healthiest side dishes that can served as a side dish with Dal Rice or wit fresh chapatis.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Easy Lunch/Dinner Ideas, Fasting Food, Gluten-free,Vegan, Fried Food, Healthy Food, Low Cholesterol recipes
Servings: 4 people
Author: Swati

Ingredients

  • 3-4 Carrots
  • 1 Potato(Big)
  • 1 Cup Fresh Fenugreek Leaves
  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoetida optiional(avoid for gluten-free)
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Ginger and Green Chilli paste (1" ginger+1-2 green chillies)
  • 2 tbsp Oil(Mustard, Avocado, Olive or any vegetable Oil)
  • Salt to taste

Instructions

  • Wash the fenugreek leaves very nicely in running water to get rid of the dirt. Drain the extra water and finely chop the leaves.
  • Wash and peel carrots and potatoes. Cut into cubes. Keep potatoes in water till the time you add in the pan. 
  • Add crushed ginger and green chillies. 
  • Take a heavy bottomed pan/kadhai, add oil, when oil is hot enough add cumin seeds.
  • Once the seeds crackle add ginger and chilli paste. 
  • Add potatoes and carrots and finely chopped fenugreek , mix leaves.
  • Add the spices..coriander powder, turmeric powder, red chilli powder(optional) avoid if adding green chillies or add as per your spice tolerance. Mix everything nicely. 
  • Cover the pan and cook the veggie on medium to low flame , stirring once or twice in between.
  • Cook till carrots and potatoes are soft and water from the leaves dries up.

Notes

Avoid Asafoetida if you are on gluten-free diet.
Add the chillies/red chilli powder as per the spice tolerance. I skipped red chilli powder as I have added green chillies.
Veggie can be made with dried fenugreek leaves(kasuri methi), add 2-3 tbsp  or as required.
Keep the flame to low-medium to avoid burning of the veggies.
 

Gajar Aloo Methi Ki Subzi(Carrot, Potatoes and FEnugreek Vegetable)

Gajar, Aloo Methi ki subzi can served as a side with your favorite Dal and Rice or Chapatis. You can also use it as a filling in sandwiches or burgers or roll in chapatis/parantha for easily eating it like a wrap or roll.

For Dal options check out the recipes here.. Dal Tadka, Maa Chane Di Daal, Lehsuni Dal Palak.

Linking with #98Blogging Marathon my theme for week 4 is Dish for Each Meal, I decided to post my Poha recipe for the day 2, for the Lunch/Dinner .

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Do make this healthy veggie my way and let me know how you liked it.Whenever you try it, do post a picture of the dish. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

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Thanks for stopping by!! Keep coming back!!

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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