Learn how to make Aloo Gajar Methi Ki Sabzi – Winter Special Recipe
Winters are here and green leafy vegetables like mustard leaves, collard greens, basella, fennel leaves, spinach and fenugreek leaves are in abundance. Yesterday I bought fenugreek leaves, carrots and thought of making truly nutritious, healthy and delicious recipe of it with potatoes. Chopped fenugreek leaves, carrots and potatoes are cooked together with some spices. This is very simple side dish but tastes delicious. It can be served as a side dish with dal and roti or rice. Carrots have high fiber content, antioxidant and minerals. Methi contains vitamins and are bitter in taste. The sweetness of carrots in the dish balances the bitterness of methi and potatoes give it a tempting flavour.
Prep Time- 15 minutes
Cook Time- 20 minutes
- 1 cup carrots, peeled and cut into small dices
- 1 bunch methi (fenugreek leaves)
- 1 Potatao (Aloo), peeled and cut into dices
- 1 onion finely chopped
- 1 teaspoon Ginger Garlic paste
- 1 teaspoon cumin seeds
- 1 dry red chili
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- A pinch Asafoetida (hing)
- Salt to taste
- 4 teaspoon Olive oil for cooking
- Juice of ½ lemon
How to make Aloo Gajar Methi Ki Sabzi:
Step 1: Wash the methi in running water, separate the leaves from the stems and finely chop them.
Step 2: Peel, wash and chop the carrots and potato and cut them into small pieces.
Step 3: Heat oil in a pan, add cumin seeds, dry red chili and asafoetida. When they sputter, add chopped onions and ginger garlic paste. Saute them for 2 minutes till they turn golden brown.
Step 4: Add potatoes and stir fry them for 1 minute. Put coriander powder, turmeric powder, red chilli powder, salt and mix well.
Step 5: Now add chopped carrots and methi leaves and mix well. Sprinkle some garam masala over it.
Step 6: Cover the pan and cook till the vegetables are done. Add lemon juice, ½ teaspoon sugar and mix well and sauté for 2 minutes on low flame.
Step 7: Turn off the heat and transfer the sabzi into serving bowl.