Carrot Methi Subzi
Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin a and c. A great recipe that boosts immunity, eat this often for a stronger you. Tastes delicious when served hot with phulkas and curd.
Servings Prep Time
4 10minutes
Cook Time
12minutes
Servings Prep Time
4 10minutes
Cook Time
12minutes
Ingredients
Instructions
  1. Heat the oil in a non-stick kadhai and add the cumin seeds.
  2. When they crackle, add the onions, green chillies, garlic and ginger and sauté on a medium flame for 2 minutes.
  3. Add the fenugreek leaves and sauté on a medium flame for another 2 minutes.
  4. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender.
  5. Serve hot with phulkas.