Gajar aloo methi ki sabji
Garaj aloo methi ki sabji , it’s full of nutrition fiber and lots of iron. Gajar (carrot) is seasonal vegetable in some countries. Like Indian carrots ( bright red desi carrots) available in winters only, these carrots are sweet and taste better than cold store carrots. I always recommend seasonal fruits and vegetables for eating. But if seasonal is not available, stored vegetables are good option as well.
Gajar aloo methi is very healthy for everyone who like vegetarian food. carrots or gajar is very healthy as it have lots of minerals and fiber content help to boost immunity, secondly methi is full of iron, if someone have iron deficiency, methi is good to add in food to improve iron.
Ingredients
- 2 medium carrots (gajar), peeled and chopped
- 2 medium potatoes (aloo), peeled and diced
- 1–1.5 cups fresh methi (fenugreek leaves), cleaned and chopped
- 2 tbsp mustard oil (or any cooking oil)
- 1 tsp cumin seeds (jeera)
- 1 pinch asafoetida (hing)
- 1–2 green chillies, chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chilli powder (adjust to taste)
- Salt to taste
Method
- Heat mustard oil in a pan until it slightly smokes, then reduce flame.
- Add cumin seeds and let them splutter. Add a pinch of hing.
- Add chopped potatoes and cook on medium flame for 5–7 minutes. Stir occasionally.
- Add chopped carrots and mix well. Cook for another 5 minutes.
- Add turmeric, coriander powder, red chilli powder, and salt. Mix everything well.
- Sprinkle a little water, cover the pan, and let it cook on low-medium flame until potatoes and carrots become soft.
- Now add chopped methi leaves and green chillies. Mix well.
- Cook uncovered for 5–7 minutes until methi reduces and blends with vegetables.
- Adjust salt and let it dry out slightly for a proper sabji texture.
Notes:
Serve hot with roti, bajra roti, or paratha. It also tastes great with plain curd on the side.