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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.