Gajar methi subzi is a simple stir fry with carrots and fenugreek leaves. It pairs well with both rice and Indian flatbreads.
Indian Food Odyssey, culinary journey through Indian states goes to Haryana, to taste gajar methi subzi. Haryana is a north Indian state carved out of the state of Punjab on a linguistic basis. Chandigarh is a union territory and is on the border of Punjab and Haryana. Hence it serves as a joint capital of both the states. Sites of Haryana are part of Indus Valley civilization and Kurukshetra, which is mentioned in Hindu epic Mahabharata is in Haryana.
Haryana borders Punjab & Himachal Pradesh in the North, Uttarakhand & Uttar Pradesh in the east and Rajasthan in the south & west. Haryana surrounds the nation’s capital on the north, west and south, hence large area of southern Haryana is part of the National Capital Region.
Agriculture is the major occupation in the state and so is cattle breeding. Hence it is no surprise dairy products and fresh vegetables are integral part of the cuisine. People of Haryana love rotis, so it is called “Land of Rotis”. One of the common rotis is bajre (millets) ki roti.
Some of the dishes from the state are kadhi pakora, besan masala roti, bajra aloo roti, bajre ki khichri, singri ki subzi, gajar methi subzi, hara dhania cholia, tamatar chutney, lapsi, churma and kheer. Lassi is very popular beverage along with sherbet and nimbu pani (lemonade).
When looking for recipes to cook for this state, the subzi (curry) that was on top of my list is hara dhania cholia. Hara dhania is coriander leaves or cilantro and cholia is fresh green garbanzo beans. I love garbanzo beans and whenever Indian store has it in stock, I pick up a small bag.
Fresh garbanzo is abundantly available in winters and hence checked the store a few times in winter. Unfortunately, I could not find any. Here are a few ways to cook green garbanzo beans. Since vegetables are part of everyday cuisine, I made gajar methi subzi (Fenugreek leaves carrot stir fry).
How to make Gajar Methi Subzi
Gajar Methi Subzi
- 560 grams or 2 big Carrots ~ Gajar or 3 cups cut Carrots
- 1 bunch Methi ~ Fresh Fenugreek or 2 ½ – 2 ¾ cups moderately packed plucked Methi Leaves
- 2 tbsp. Oil
- ¾ tsp. Cumin Seeds ~ Jeera
- ½ small Onion chopped
- ½ tbsp. Ginger Garlic Paste
- ¼ – ½ tsp. Turmeric Powder
- 3 Green Chilies chopped
- 1 tsp. Chili Powder
- ½ tbsp. Coriander Powder
- 1 tsp. Salt
- Pluck the methi or fenugreek leaves of the stem. I left the tender stalks as it is. Bunches in the US are big and one bunch of methi yields approximately 3 cups of moderately packed leaves. After washing and chopping, the leaves, it was about 2 cups of firmly packed leaves.
- Peel or lightly scrap the carrot, wash and cut it into small pieces, about ½ – ¾” pieces. Chop onion and green chilies.
- Take oil a pan and heat it. I used a stainless steel pan but one can use non-stick or cast iron. If using non-stick pan, cooking time will vary.
- When the oil is hot, add cumin and few seconds later add onions and sauté until translucent.
- Add ginger garlic, green chilies and sauté until ginger lightly roasted.
- Next goes methi leaves and sauté for 1 – 2 minutes until leaves wilt and are lightly fried.
- Throw in turmeric powder, chili powder, coriander powder, salt and mix well.
- Now add carrots and stir until spices coat carrots.
- Cover the pan and cook for 2-4 minutes on med flame until carrots are tender. Mind you, carrots cook very fast and do not overcook. I used a stainless pan and hence cooked on medium flame. If using a non-stick pan, cook carrots on medium-high flame.
- Remove the cover and sauté for another 3-4 minutes or until the gajar methi subzi is done.
- Serve gajar methi subzi hot, with rice or with roti.
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