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
Servings: 4 people
- 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
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.
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.