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Gajar Methi Sabzi in a bowl.
Gajar Methi Sabzi

Carrot and Fenugreek Stir-Fry (Gajar Methi)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A classic winter dish celebrating seasonal produce: sweet carrots (Gajar) and bitter, aromatic fenugreek leaves (Methi). The goal is to balance the opposing flavors. It's a dry curry (sabzi) that steams in its own juices.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Skillet with lid
  • Knife

Instructions

1 ✓

Pick leaves off stems, wash thoroughly (sand hides easily), and chop coarsely.

Tip: Discard stems; they are too fibrous.
2 ✓

Dice carrots into small cubes. Chop onions and tomatoes.

Tip: Smaller carrot pieces cook faster.
3 ✓

Heat oil, add cumin. When it crackles, add onion and chili.

Tip: Crackling cumin releases flavor into the oil.
4 ✓

When onion is translucent, grate in ginger and fry for 30 seconds.

Tip: Ginger burns easily, so add it later.
5 ✓

Add tomatoes, salt, turmeric, and coriander. Cook until tomatoes soften into a paste.

Tip: Salt helps break down the tomatoes.
6 ✓

Add carrots, stir. Cover and cook with a splash of water for 10 mins until half done.

Tip: Carrots take longer than leaves.
7 ✓

Add Methi leaves. Stir (it will wilt). Cover and cook until tender (5-8 mins).

Tip: The sweetness of carrots balances the bitter leaves.

Recipe FAQ

Too bitter?
Sprinkle leaves with salt, let sit for 10 mins, then squeeze out the juice before cooking.
Can I use dried Methi?
Yes (Kasuri Methi), but use much less (2-3 tbsp) and soak in warm water first.

Ingredients

  • 3 medium Carrots
  • 1 bunch Fresh Fenugreek Leaves (Methi) - or Spinach
  • 1 whole Red Onion
  • 2 whole Tomatoes
  • 1 whole Green Chili
  • 1 inch Fresh Ginger
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 2 tbsp Oil