Carrot Methi Dry

carrot and methi ki sabzi
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Yields4 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 2 cups chopped carrots
 2 cups chopped fenugreek (methi) leaves
 ½ tsp cumin seeds (jeera)
 ¾ cup finely chopped onions
 3 finely chopped green chillies
 1 clove finely chopped garlic
 1 tsp finely chopped ginger
 ¼ tsp turmeric powder
 2 tsp Coriander powder
 2 tsp oil
 salt to taste

1

Heat the oil in a pan and add the cumin seeds.

2

Let them cumin seeds stutter and add the onions, green chillies, garlic and ginger and saute on a medium flame for 3 minutes.

3

Add the Methi (fenugreek) leaves and again cook for about 2 minutes on a low flame.

4

Add the carrots, coriander powder, turmeric powder and salt with one up of water in the pan. Mix them well and cover with a lid.

5

Cook on a low flame till the carrots are tender and all the water evaporates.

6

Garnish with coriander and serve hot.

A dish that is rich in Vitamins like A and C. Very easy to make and taste great with Roti and Curd.

CategoryDinners, Lunch, Main DishesDifficultyIntermediate

Ingredients

 2 cups chopped carrots
 2 cups chopped fenugreek (methi) leaves
 ½ tsp cumin seeds (jeera)
 ¾ cup finely chopped onions
 3 finely chopped green chillies
 1 clove finely chopped garlic
 1 tsp finely chopped ginger
 ¼ tsp turmeric powder
 2 tsp Coriander powder
 2 tsp oil
 salt to taste

Directions

1

Heat the oil in a pan and add the cumin seeds.

2

Let them cumin seeds stutter and add the onions, green chillies, garlic and ginger and saute on a medium flame for 3 minutes.

3

Add the Methi (fenugreek) leaves and again cook for about 2 minutes on a low flame.

4

Add the carrots, coriander powder, turmeric powder and salt with one up of water in the pan. Mix them well and cover with a lid.

5

Cook on a low flame till the carrots are tender and all the water evaporates.

6

Garnish with coriander and serve hot.

Carrot Methi Dry



 

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