Enough cannot be written about the diversity of methi! I’ve already sung praises of this fragrant herb in the methi aloo post. And while winters last it is customary to find various combinations of a sabzi using fresh fenugreek. Gajar Methi ki Sabzi is one such combination. Just like gajar matar ki sabzi, this is another winter favorite from our homes. Ready within half an hour using staple ingredients, it needs little attention once in the kadhai/pan and pairs well with plain phulka (chapati), paratha or even dal-chawal. Make it!
Start with fresh, clean methi
Like all other recipes using fresh fenugreek or methi, the starting point for this is also cleaning methi. While slightly time consuming it is worth while to do this. If you cannot find fresh fenugreek or prefer to cut down on prep time even further, use frozen methi which is easily available at Indian grocery stores.
To clean methi:
First, trim methi. Cut off any all roots and hardy stems at the bottom. Then you can proceed in two ways:
- Pluck leaves and then wash them in water baths. To do this, make a pile of cleaned and plucked methi. Then begin the washing process. Or,
- Wash trimmed methi and pluck leaves as you move the bunch from one water bath to next.
Whichever method you choose for cleaning methi, you should not skip washing it in water baths. While it is tempting to throw the greens in a colander and wash them with running water, it will leaves behind dust clinging to leaves.
The cardinal rule for cleaning leafy greens – Do Not Skip Water Baths!
Fill a large bowl with water. Add all the trimmed/plucked methi to this. Agitate with your hands. This will wash the leaves (similar to how a washing machines works!) and dust will settle at the bottom. Skim off all the leaves and either add to a second bowl with fresh water, or to a colander while you refresh water in your bowl/vessel. Return leaves to the clean water (this is the second bath, only one more to go) and agitate again. Skim and repeated for a third bath. After the third bath remove leaves and drain in a colander or sieve.
You might not need all the methi for this recipe – we need about 3 cups chopped methi. Any remaining methi can be patted dry with a kitchen towel or spread out on a kitchen towel to dry off and then refrigerated or frozen. Do not refrigerate if methi is still wet. That will hasten rotting.
Let’s make Gajar Methi ki Sabzi
Once methi is clean, it’s time to tackle the rest. So, let’s begin.
You’ll need a kadhai or frying pan with a lid.
Total Time ~ 40 minutes including prep
Serves: 4 people
Ingredients for Gajar Methi
- Gajar/Carrots ~ 2 cups, chopped
- Methi/Fresh Fenugreek leaves ~ 3 cups, chopped
- Sarson ka Tel/ Mustard Oil or any cooking oil ~ 2 tbsp
- Lehsun/Garlic 2-3 cloves, chopped (optional but recommended)
- Adrak/Ginger one inch piece, chopped (optional)
- Ajwain/Carom seeds ~ 1/2 tsp
- Jeera/Cumin seeds ~ 1/2 tsp
- Methre/Fenugreek seeds ~ 1/4 tsp
- Namak/Salt to taste
- Haldi/Turmeric ~ 1/2 tsp
- Mirch/Red chili powder to taste
- Dhania/Coriander powder ~ 1/2 tsp
- Garam masala – a pinch or two (optional)
- Pyaaz/Onion 1/2, chopped (optional)
Peel and chop carrots:
We’ll need almost equal amounts of carrots and methi. Though using more methi is always better! I used three medium sized, slightly thick carrots for this sabzi to get 2 cups of chopped carrots. Use as many as you think you’ll need. Wash and peel them. Then chop into discs or dice based on girth to get evenly sized pieces.
Finely chop washed methi
From the methi cleaned earlier and now sitting in a sieve of colander, take about two handfuls and chop finely. You should have about 3 cups of methi. There is no hard and fast rule about how much to use. I used a little more methi in volume as carrots because methi, like any green leaves, reduces as it cooks. So will the carrots but the reduction is faster and more noticeable with greens.
Smash, peel and chop garlic:
I like to smash garlic cloves to loosen their cover and release the oils. To me, this makes garlic more flavorful. If using ginger, now is the time to wash and chop it. Of late I do not peel ginger, instead wash it well to remove all dust and then chop it with the skin on. Do as you feel comfortable.
I did not use onions for this recipe. If you plan to, then finely chop half an onion.
Make the tadka for Gajar Methi:
Put a kadhai or heavy bottomed frying pan on medium high heat. Once warm add oil to it.
A note on using Sarson ka Tel
I like using sarson ka tel (mustard oil) for this recipe. Its mustard-y, bitter, earthy flavor contrasts with the sweetness of carrots and enhances the sabzi overall. If using mustard oil you can choose to smoke it. This is done often in Punjab but not as much in Bengal where mustard oil is a staple cooking oil. Smoking mustard oil reduces its pungency. Other than the smoke rising from the oil, another visual cue is the swirl of currents in the oil. I prefer the pungency of mustard oil and do not go all the way to smoke it. Try it smoked and then decide if you would be okay with its full pungency.
Once oil is sufficiently smoked or hot, reduce the heat and then add all the seeds and chopped garlic (and ginger, if using) to warm oil. Sauté until fragrant, about a minute or two. Add onion, if using and cook on medium high heat until translucent.
Sauté Carrots
Add carrots to the tadka. Mix well and turn the heat to medium high. I chose to add spices once carrots were in the kadhai. Alternatively, you could sauté spices ahead of adding carrots. Cook them until blooming on low heat – about a minute. Any more and they can burn or start sticking to the pan.
Add Methi
After mixing carrots toss in all the chopped methi from earlier. Use slightly more methi than carrots. Mix well. Then reduce the heat to low or medium low and cover the kadhai/pan. Cook like this for 10-15 minutes. Check in between and mix to ensure there is no sticking to the bottom of the vessel.
Cover and cook until done
Both vegetables will release moisture and steam in their own juices. Cook until you can easily smush carrot with a gentle push of the spoon or spatula. That’s your cue that it is done. Turn off the heat. Add garam masala at this point and mix it in.
Enjoy Gajar Methi with paratha and dahi!
Serve right away with freshly made whole wheat paratha or phulkas. Reheat and serve warm if using later. I enjoyed my batch of gajar methi with plain paratha and homemade yogurt.
Looking for an easy snack, anytime?
Look no further than this simple mix of roasted chickpeas and jaggery, Gur Chana. There’s also a great back story to this protein rich snack.
Bookmark or Pin Recipe for later!
Gajar Methi ki Sabzi
Equipment
- Kadhai or frying pan
Ingredients
- 2 cups Gajar/Carrots peeled and chopped
- 3 cups Methi/fresh fenugreek washed, cleaned and finely chopped
- 2 tbsp Sarson ka Tel/Mustard Oil or any cooking oil
- 2-3 cloves Lehsun/Garlic smashed, peeled and chopped
- 1 one inch piece Adrak/Ginger washed and chopped – optional ingredient
- 1/2 tsp Ajwain/Carom seeds
- 1/2 tsp Jeera/Cumin seeds
- 1/4 tsp Methre/Fenugreek seeds
- Salt to taste
- 1/2 tsp Haldi/Turmeric powder
- Mirch/Chili powder to taste
- 1/2 tsp Dhania/Coriander powder
- pinch or two Garam masala optional ingredient
- 1/2 Onion chopped, optional ingredient
Instructions
Start with fresh, clean methi
- First, trim methi. Cut off any all roots and hardy stems at the bottom. Then you can proceed in two ways: Pluck leaves and then wash them in water baths. To do this, make a pile of cleaned and plucked methi. Then begin the washing process. Or, wash trimmed methi and pluck leaves as you move the bunch from one water bath to next. See instructions in the post on water bath.
Peel and chop carrots
- I used three medium sized, slightly thick carrots to get 2 cups of chopped carrots. Use as many as you think you’ll need. Wash and peel them. Then chop into discs or dice based on girth to get evenly sized pieces.
Finely chop washed methi
- From the methi cleaned earlier take about two handfuls and chop finely. You should have about 3 cups of methi. There is no hard and fast rule about how much to use. I used a little more methi in volume as carrots because methi reduces as it cooks.
Smash, peel and chop garlic
- Smash garlic cloves to release their oils. Remove peel and chop roughly. If using ginger, now is the time to wash and chop it.
Chop onion, if using
- I do not add onion to this recipe. But if you prefer, finely chop about half an onion.
Make the tadka for Gajar Methi
- Put a kadhai or heavy bottomed frying pan on medium high heat. Once warm add oil to it. If using mustard oil, smoke it for a minute (see post for more details) then proceed to add all the seeds, chopped garlic and ginger (is using). If using onions, add them after sautéing the aromatics. Cook until translucent.
Sauté Carrots
- Add carrots to the tadka. Mix well and turn the heat to medium high. I added spices once carrots were in the kadhai. Alternatively, you could sauté spices ahead of adding carrots. Cook them until blooming on low heat – about a minute, then add carrots.
Add Methi
- After mixing carrots toss in all the chopped methi. Mix well. Reduce the heat to low or medium low and cover the kadhai/pan. Cook like this for 10-15 minutes. Check in between and mix to ensure there is no sticking to the bottom of the vessel.
Cover and cook until done
- Both vegetables will release moisture and steam in it. Cook until you can easily smush carrot with a gentle push of the spoon or spatula. That’s your cue that it is done. Turn off the heat. Add garam masala (if using) at this point and mix it in.
Enjoy Gajar Methi with paratha and dahi!
- Serve right away with freshly made whole wheat paratha or phulkas. Reheat and serve warm if using later. I enjoyed my batch of gajar methi with plain paratha and homemade yogurt.