Gajar Methi Sabzi | Carrots ,Green Peas & Fenugreek Leaves Recipe | Gajar Matar Methi Sabzi

Gajar Methi Matar Sabzi | Carrots ,Green Peas & Fenugreek Leaves Recipe | Healthy Vegetables Recipes

Prep time: 10 minutes
Cooking Time:15 minutes
Total Time:25 minutes+ 1 hr soaking time for carrots
Servings:4 people

Gajar Methi Ki Sabji is indeed a right choice to make when winter season is on, and lush greens are around. Why not absorb this seasonal goodness!!. What better way than to make a colourful carrot? Fenugreek leaves vegetable alongwith fresh peas and spring onions. Gajar Methi ki Subzi is low on calories, it is vegan and packed with nutrients. Infact carrots and greens make a good medley to the eyes, palate and nutrition. It is said if you want to rate the nutrition of what you have, then judge by the colors on your plate.This has it all!

I vehemently profess this nutritively robust recipe . Carrots are rich in antioxidants and vitamin A, and K and calcium mineral. Methi that is fenugreek leaves is good source of vitamin A and iron . Peas are rich in vitamin K,C,A and some minerals. 

You might be interested in winter delicacies like Gajar Ka Halwa

Video Recipe:  

Ingredients:

• 400 gm carrots diced and soaked in salt water for an hour( due to osmosis carrots take less time to cook.
• 1 cup of fresh fenugreek (methi ) leaves chopped
• 8-10 cloves of garlic chopped(Or use ¼ cup of fresh green garlic)
• ¼ cup spring onions finely chopped
• ¼ cup of fresh peas (blanched)
• 2  medium sized tomatoes chopped
• 2 finely chopped green chillies
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp chilli powder
• ¼ tsp garam masala powder
• Salt to taste
• 2-3 tbsp oil for cooking 

Method:

1. Soak the chopped carrots in water with salt for an hour. 
2. Heat oil in a pan and sauté dry garlic lightly.
3. Add the chopped fenugreek leaves and sauté for a few seconds. U could use kale leaves.
4. Then add fresh garlic(if using), spring onions, green chilies and  drained carrots
5. Add turmeric powder, coriander powder, red chili powder and salt.
6. Sauté for 2 minutes. Then add the tomatoes
7. Sauté till tomatoes are mushy. 
8. Add some coriander leaves.
9. Add the blanched peas. Sprinkle garam masala powder
10. Cover and simmer on low flame for 10 minutes
11. Cook till carrots are done.
12. Serve hot with rotis.

Recipe Notes:

 You may use red colored carrots.

Vegetable taste nice when the carrots are not too soft or mushy.

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