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Gajar Methi Sabji | Carrot Fenugreek Sabji

Gajar Methi Sabji

Gajar Methi Sabji is a nutritious and flavorful Indian side dish made with carrots and fresh fenugreek leaves, often enjoyed during winter with roti, paratha, or rice. It combines the sweetness of carrots with the earthy bitterness of fenugreek, creating a balanced and wholesome meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Gujarati, Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Carrots: 9 ounce 250 g, peeled and cut into ¼ inch cubes
  • Fenugreek leaves methi: 5 ounce (150 g, roughly chopped)
  • Oil: 2 tablespoons
  • Asafetida hing: ¼ teaspoon (optional, skip for gluten-free)
  • Cumin seeds: 1 teaspoon
  • Grated ginger: 1 teaspoon
  • Chopped garlic: 2 teaspoons
  • Coriander powder: 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Kashmiri red chili powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: ½ teaspoon or to taste

Equipment

  • Medium-sized pan or kadai
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Heat oil in a pan over medium-high heat.
  2. Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4–5 seconds.
  3. Add ginger and garlic and cook for 5–6 seconds.
  4. Now add the carrots and sauté for 1 minute.
  5. Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt, and mix well.
  6. Reduce the heat to low.
  7. Cover the pan with a lid and cook on low heat until the carrots are tender (10–12 minutes), stirring a few times during cooking.
  8. Add a splash of water if the masala starts to dry and burn.
  9. Once the carrots are tender, add the fenugreek leaves and cook for 3–4 minutes, stirring occasionally.
  10. Check for salt and adjust if needed.
  11. Serve hot.

Notes

Safety Notes: Use caution when heating oil to avoid splattering. Ensure the pan is not overheated to prevent burning the spices. Wash fenugreek leaves thoroughly before use to remove any dirt or grit.
Substitutions:
Use mustard oil instead of regular oil for a more traditional flavor.
Replace Kashmiri red chili powder with regular chili powder if unavailable.
For a vegan version, ensure all ingredients are plant-based (most are naturally vegan).
Omit asafetida for a gluten-free or asafoetida-free version.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to restore moisture.
Pro Tips:
Use red carrots for a sweeter, juicier texture.
Do not overcook the fenugreek leaves; they wilt quickly and should only be cooked for 3–4 minutes to retain their color and nutrients.
Adding a splash of lemon juice or amchur (dry mango powder) at the end can enhance the tangy flavor, though this is optional.