Gajar Methi Sabzi Recipe

I gotta say, every time I whip up this Gajar Methi Sabzi with crunchy carrots and fresh methi leaves sizzlin’ in oil with mustard and cumin seeds poppin’ off, it instantly takes me back to those chill college days where every bite felt like an epic flavor adventure.

Ingredients

• Carrots: They give good fibre, vitamins, and a natural sweetness that brightens the dish.
• Methi leaves: Rich in iron and nutrients, they add a slightly bitter yet fresh flavor.
• Mustard seeds: Enhance the dish with a firm, nutty taste and some healthy fats.
• Asafoetida: A pinch aids digestion and deepens flavors while lending a unique aroma.
• Spices (turmeric & red chilli): Bring earthiness, antioxidants, and a bit of heat and zest.
• Cumin seeds: Give warmth and an earthy aroma that boosts the sabzi’s overall flavor.
• Oil: Helps release flavors and enhances texture while carrying the spices uniformly.

Ingredient Quantities

• 3-4 medium carrots, julienned
• 1 cup fresh methi leaves, roughly chopped
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• A pinch of asafoetida
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• Salt to taste
• 1/2 tsp sugar (optional)

How to Make this

1. Heat the oil in a pan over medium heat and let it get hot enough so that when you add the mustard seeds they’ll start popping.

2. Toss in the mustard seeds and the cumin seeds, and as soon as they begin to crackle add a pinch of asafoetida.

3. Immediately add the julienned carrots and stir them around in the spiced oil so they absorb all the flavours.

4. Sprinkle in the turmeric powder, red chilli powder, coriander powder, and a pinch of salt; stir everything well.

5. Next, toss in the roughly chopped methi leaves and mix them with the carrots so everything is evenly coated.

6. Cover the pan with a lid and let the vegetables cook on medium heat for about 7-10 minutes until the carrots become tender.

7. Check occasionally and give the sabzi an occasional stir, making sure the spices don’t stick to the pan.

8. If you prefer a slightly sweeter taste, add the sugar during the last couple of minutes of the cooking time and stir.

9. Taste and adjust the salt or spices if needed before taking the pan off the heat.

10. Once done, serve your Gajar Methi Sabzi hot with your favorite Indian flatbread or rice.

Equipment Needed

1. Stove or cooktop for heating the pan
2. A good sized pan that can handle the oil and vegetables
3. A lid that fits the pan
4. A sharp knife and a cutting board to chop the methi leaves and carrots
5. A peeler or tool to julienne the carrots
6. Measuring spoons for the spices and seasonings
7. A spatula or wooden spoon for stirring the veggies around

FAQ

• Q: Can I use frozen methi leaves in this recipe?
  A: Not really, its best to use fresh methi leaves as they add a more vibrant flavor and texture to the dish.
• Q: How long should I cook the carrots?
  A: You should saute the carrots just enough to keep a bit of crunch. Overcooking will make them too soft.
• Q: What exactly does julienned mean?
  A: It means cut the carrots into thin strips. This helps them cook evenly with the methi leaves.
• Q: Why are mustard and cumin seeds used in this dish?
  A: They create an aromatic tempering that really elevates the overall taste of the recipe.
• Q: Is the sugar necessary?
  A: The sugar is optional, and its only added to balance out the spices if you like a hint of sweetness, so add it if you want.
• Q: Can i adjust the spice levels?
  A: Yep, you can always add more red chilli powder if you want a spicier version, its all about your taste.

Gajar Methi Sabzi Recipe Substitutions and Variations

• If you dont have fresh methi leaves, you can use dried kasuri methi but use just a pinch since it packs more flavour.
• If carrots arent available, try substituting with parsnips or zucchini, they cook in a similar way but with a slightly different taste.
• You can swap the oil with ghee, which adds a richer and deeper flavour to the dish.
• Not having mustard seeds? A small amount of ground mustard powder can be used instead and still give the dish its tang.

Pro Tips

1. Try gettin the oil really hot before you add the mustard and cumin seeds so the spices really pop. If they don’t sizzle as soon as they hit the oil, you might not get all that flavour out and things could taste a bit bland.

2. Keep an eye on the carrots while they cook. They should be tender but not too mushy. Every now and then stir the mixture so the spices don’t stick or burn, cause burnt spices can make the whole dish taste off.

3. When addin the methi leaves, stir ’em in quickly so they don’t overcook. Fresh methi loses its bright flavour if cooked for too long, so toss them in only until they just wilt a bit.

4. If you like a touch of sweetness, add sugar at the very end of the cookin time. This way you can control how sweet the dish is without overpowering all the other spices.