Go Back Email Link

Gajar Methi ki Sabzi

Gajar methi is an easy recipe from Punjab that uses pantry staples with seasonal vegetables. Great with paratha, roti or as a side. Make it with winter's fresh fenugreek!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, dinner, entree, lunch
Cuisine: Indian, north indian, punjabi
Keyword: gajar methi, gajar methi ki sabzi, methi
Servings: 4 people
Author: Kanika Samra


  • Kadhai or frying pan


  • 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


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.