Carrot Methi Subzi ( Vitamin A and Vitamin C Rich Recipe )
by Tarla Dalal
Added to 123 cookbooks
This recipe has been viewed 51402 times
carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi |
low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi.
carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices.
To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. 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.
Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content.
Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay.
Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning.
This healthy Indian sabzi tastes delicious when served hot with phulkas and curd.
Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below.
- To make carrot methi sabzi recipe, heat the oil in a non-stick kadhai and add the cumin seeds.
- When they crackle, add the onions, green chillies, garlic and ginger and sauté on a medium flame for 2 minutes.
- Add the fenugreek leaves and sauté on a medium flame for another 2 minutes.
- 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.
- Serve the carrot methi sabzi hot with phulkas.
Nutrient values (Abbrv) per serving
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