Gajjar aur methi ki sabzi

Name: Gajjar aur methi ki sabzi
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 gram fresh methi (fenugreek)leaves; 1 cup finely chopped carrot; 1/2 tablespoon cumin seeds; 1 pinch asafoetida; 1 teaspoon red chilli powder or as per taste; to taste Salt; 1/2 teaspoon sugar; 1 teaspoon amchur(dry mango) powder; 1 tablespoon cooking oil; 2-3 tablespoon water

Tina @cook_18610633

#goldenapron3
#week6
#methi_from_puzzle

Tina @cook_18610633

#goldenapron3
#week6
#methi_from_puzzle

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Ingredients

20 to 25 minute

2 servings

300 gramfresh methi (fenugreek)leaves
1 cupfinely chopped carrot
1/2 tablespooncumin seeds
1 pinchasafoetida
1 teaspoonred chilli powder or as per taste
to tasteSalt
1/2 teaspoonsugar
1 teaspoonamchur(dry mango) powder
1 tablespooncooking oil
2-3 tablespoonwater

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Steps

20 to 25 minute

1

Firstly pick the methi leaves from stem,wash it very well then finely chop it.Also peel the carrot, wash it and finely chop and keep aside.
2

Take a kadhai, add oil,heat it properly. Then add cumin seeds. As it splutters add asafoetida. Stir it.
3

Add chopped carrots. Stir it.Add salt red chilli powder and let it cook for 5 to 6 minutes on low heat. Cover the kadhai with a lid. Check and stir in between.
4

Also add water and mix nicely.
5

As the carrot are half cooked add chopped methi. Also add sugar and mix well.
6

Now let it cook for 6 to7 minutes on low heat with covered lid.
7

Also check and stir it between.
8

Let it cook till sabzi is cooked properly. By the time water will also get reduced completely.
9

As gajjar methi is cooked well, at last add amchur powder and switch off the heat.
10

Serve hot with paratha or phulka.