Carrots Sauteed with Fresh Fenugreek Leaves
- Total Time: 20 minutes
- Yield: 4 1x
Description
Carrots and fenugreek make an extremely healthy & delightfully light and tasty combo in this dry sauteed vegetable dish.
Ingredients
- Carrots - 2 to 3 medium to big
- Fenugreek leaves (fresh methi laves)- 2 bunches
- Vegetable oil - 2 - 3 tbsp
- Hing (asafoetida) - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds (jeera) - 3/4 tsp
- Salt - to taste
- Garam masala powder - 1 tsp
- Amchur (dry mango powder) - 1 tsp or to taste
- Coriander (dhania) powder - 1 tsp
- Red chilli powder - 1 tsp or to taste
Instructions
- Peel and cut carrots into cubes. Wash and chop fenugreek leaves.
- Heat oil in a wok/ kadai. Add mustard, hing, cumin, let crackle. Add methi leaves, stir fry till water evaporates. Cook for further 5 mins.
- Add carrots, salt, all the masala powders. Stir fry for 8 to 10 mins or till carrots are cooked yet has a slight crunch.
- Remove from heat and serve hot with chapathis, parathas.
Notes
- To make Aloo – Methi – Replace carrots with 2 potatoes (aloo), boiled, peeled and cubed.
- Then follow the same procedure as above, adding the boiled-cubed potatoes instead of raw carrots. 2.
- Wash and chop fenugreek leaves just before you add to any dish.
- Washing them too early can make them soggy.
- Also chopping them and keeping aside will make the dish bitter.
- So cut and add immediately to any recipe/ hot pan.
- And do not chop the leaves too fine.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 90
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Frequently Asked Questions
Can I use dried fenugreek leaves (kasuri methi) instead of fresh?
The recipe specifically calls for fresh methi (fenugreek) leaves and the notes give important handling tips that apply only to fresh leaves — wash and chop them just before adding to the dish, as washing too early makes them soggy and chopping them ahead makes the dish bitter. Dried kasuri methi behaves very differently and is not suggested as a substitute here.
What is hing (asafoetida) and can I skip it?
Hing is a pungent resin-based spice used in ¼ tsp quantity here as part of the tadka (tempering). It adds a savory, onion-garlic-like depth and is available at Indian grocery stores. It can be omitted if unavailable, though the flavor will be slightly less complex.
What is amchur (dry mango powder) and why is it used?
Amchur is dried unripe mango powder. The recipe uses 1 tsp to add a tart, fruity acidity that balances the earthiness of the fenugreek and the heat from the chilli and garam masala. It is also available at Indian grocery stores. 
Can this recipe be made with potatoes instead of carrots?
Yes — the notes explicitly describe the variation: “To make Aloo–Methi, replace carrots with 2 potatoes (aloo), boiled, peeled and cubed,” then follow the same procedure, adding the boiled cubed potatoes instead of raw carrots.
