A simple and healthy sabzi made from carrots and fenugreek/methi leaves. This interesting combination of carrots and methi leaves goes very well together. Natural sweetness of carrots gets combined with a mild bitter taste of methi leaves, to give out a perfect blend of tastes and flavours.

Serve this subzi with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.


  • 500 grams carrots peeled and cut into long pieces
  • 1 cup methi leaves/fenugreek leaves finely chopped
  • 1 tablespoon oil
  • ¼ teaspoon jeera/cumin seeds
  • 2-3 slit green chillies
  • 2-3 garlic chopped
  • pinch of hing/asafoetida (optional)
  • ¼ teaspoon turmeric powder/haldi
  • ¼ teaspoon coriander/dhania powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon jaggery
  • salt to taste


  1. Firstly peel, wash and chop the carrots into long pieces.
  2. Pick the methi leaves from stem. Combine water and pinch of salt in a bowl and soak the leaves for about 5-10 minutes. Finely chop the leaves.
  3. Heat oil in a pan add cumin seeds, garlic  and slit green chillies. Mix well and sauté on a medium flame for about a minute.
  4. Now add carrots and add salt, saute for 5 minute .
  5. Now add chopped methi leaves and cook for 2 minutes on medium flame.
  6. Now add turmeric powder, coriander powder, red chilli powder and jaggery
  7. Saute for 5, 10 minute till methi leaves cook .
  8. Remove from flame and serve hot with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.

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