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.