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.
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.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!