Gajar methi subzi is a simple stir fry with carrots and fenugreek leaves. It pairs well with both rice and Indian flatbreads.
Haryana
As part of Indian Food Odyssey, a culinary journey through Indian states, we go 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.
Cuisine
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. Depending on the quantity, I usually make either green chana pulao or sauteed green chana, which is a healthy snack, breakfast and a light meal.
Fresh garbanzo is abundantly available in winters and hence checked the store a few times in winter. Unfortunately, I could not find any. Since vegetables are part of everyday cuisine, I made gajar methi subzi (Fenugreek leaves carrot stir fry).
How to make Gajar Methi Subzi
📖 Recipe
Gajar Methi Subzi
Ingredients
- 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
Instructions
- 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.
Notes
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mayurisjikoni says
Very colorful sabzi. I would never have thought of combining carrots and methi. Another sabzi to add to my list of sables to try.
Priya Srinivasan says
Looks very colorful usha! what a striking contrast ! i have read about the subzi, but never tried, i have both carrots and methi, might as well make it for this week! toughest part though is cleaning methi!!! i m ok to undergo that pain, for this yumm curry!!!
Sandhya Ramakrishnan says
I have also made this specific subzi for haryana and loved the flavor of gajar and methi together. The clicks are so vibrant and brings out the beauty of the dish even more.
sushma says
Ohh carrot and methi, I have tried to add methi to many dishes but never thought about adding it to carrots. Sounds interesting, must try dish.
Jayanthi says
I love each and every click in this post. Looks very colorful and the combo is something I've never tried. Looks awesome.
Jayashree says
The combo of carrots and methi is something I haven't come across before, but now that I've seen this, I will definitely pairing these two ingredients up in some dishes.
Sandhiya says
Never tried the combination of carrot & fenugreek before, sounds interesting,Usha. Will give a try on this sometime soon & love the vibrant color of the dish!!!
Vaishali Sabnani says
This is a very very flavorful sabzi..a real hit in the north..amazing.
Manjula Bharath says
wow thats an fantastic sabzi , I just the this flavourful combo 🙂 looks very inviting !!
Suma Gandlur says
Yummy one with the sweetness of carrots and the methi flavor. I make it a little differently and had no idea that it belonged to Haryana.
hema says
nice combination,im going to do this for dinner.Thanks for the lovely recipe
themadscientistskitchen says
Wow this looks and tastes so delicious. I love it!
Chef Mireille says
carrot and fenugreek go well together - its a great combo
Srivalli says
Never thought of this combination Usha, the pictures are a plus for the new idea..:)
harini says
Very interesting combination of Methi and carrots, Usha. Never tried this.
Gayathri Kumar says
I love methi in all types of sabzis. This combo looks interesting...
Nalini says
Simple and delicious,flavorful curry,tastes great with phulkas or roti...
pradnya says
very nice and simple recipe, lovely flavors going in
Pavani says
Love this simple and delicious curry.
Varada says
That is a nice side. My family would enjoy this dish.
Sarita says
Looks yummy! Great pics!
PJ says
Nice sabzi usha.If only my folks would eat carrot!!!
Priya says
Such a fantastic subzi, a prefect healthy pair for rotis, especially for theplas.
Jayanthi says
nice veggie side for rice.. fresh and tasty
Sowmya says
such a flavorful one!!! also looks so beautiful with the orange and the vibrant green colors!!
sapana says
A very flavorful combination of carrots and methi ! Loved it....