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  • Preeti Shridhar

Carrot Methi ki Sabzi

Methi aka Fresh Fenugreek leaves are a favourite at home. I can safely say most loved greens in winters. I use these aromatic leaves in a variety of preparations. The most common being Methi Aloo ki Sabzi and Methi ka Paratha.

My son recently suggested to me that I should blog

about simple sabzis dry as well as gravy. Students like him really struggle when they want to make typical ghar ka khana.

Carrot Methi ki Sabzi is my latest addition .

This is dedicated to students staying away form home, newlyweds and freshers in the kitchen.

This is a delightful side dish which pairs well with roti and dal. The sweetness of carrots is beautifully balanced with the bitterness of Methi.

A 250 gms bunch of Methi is enough for 500 gms carrots.


Carrot 500 gms

Fresh Fenugreek 250 gms

Oil 1 tbsp

Asaefotida a pinch

Cumin Seeds 1 tsp

Fenugreek Seeds a pinch

Green Chili 1 finely chopped

Ginger 1 tsp grated

Red Chili Powder 1 tsp

Turmeric Powder 1/2 tsp

Coriander Powder 2 tsp

Salt to taste

Dry Mango Powder 1/2 tsp


  1. Wash and peel carrots.

  2. Chop theom into small pieces.

  3. Pluck leaves and tender stems of Fenugreek (Methi).

  4. Wash them thoroughly 3-4 times to remove all dirt..

  5. Leave it on a colander to drain off excess water.

  6. Chop as finely as you can.

  7. Heat oil in a wok. Add asafoetida and cumin seeds and fenugreek seeds.

  8. When cumin seeds turn golden, lower the flame , add green chili, red chilly pd, turmeric pd, coriander pd, salt and ginger paste.

  9. Stir well and add fenugreek leaves and carrots. Mix well. Cover and cook on slow flame till carrots are done.

  10. In between remember to check and stir. If you feel it is sticking to the wok, sprinkle some water.

  11. You may have to sprinkle water a couple of times as I have used very little oil.

  12. Once the carrots are done, add dry mango powder and stir on medium to high flame for a minute or two till the vegetable looks absolutely dry.

  13. Taste and adjust seasoning.

  14. Serve hot.


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