Methi Gajar (Carrots with Fenugreek Leaves)

Haryana's farm kitchens are all about winter greens and fresh carrots. Fenugreek leaves and carrots balance each other – sweet and bitter – with just a few spices. Eat it with bajra or makki roti and white butter.

Video by Sanjeev Kapoor Khazana on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free
• Famous in Haryana

Ingredients

• 500 g carrots, diced
• 1 large bunch fresh fenugreek leaves (about 150 g), chopped – or 3 tbsp kasoori methi
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 2 green chillies, chopped
• 1 tsp grated ginger
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp amchur
• 1 tsp salt

Method

1. Heat the oil, add cumin and asafoetida, then green chillies and ginger.
2. Add the carrots, turmeric, coriander and salt. Cover and cook on low heat for 8–10 minutes, stirring now and then.
3. Add the fenugreek leaves and cook uncovered for 5–6 minutes until wilted and the carrots are tender.
4. Sprinkle amchur, mix and serve hot with roti.

Tip: To reduce the bitterness of fresh methi, rub the chopped leaves with a little salt, rest 10 minutes and squeeze.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.