Description
A delicious stir fry of carrots and fenugreek flavored with spices.
Ingredients
Scale
- 9 ounces carrots (peeled and cut into ¼ inch cubes)
- 2 tablespoons oil
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped garlic
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt (or to taste)
- 5 ounces fenugreek (methi leaves, roughly chopped)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida (hing) and cumin seeds and let them crackle for 4-5 seconds.
- Add ginger and garlic and cook for 5-6 seconds.
- Now add the carrots and sauté them for a minute.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook on low heat until the carrots are tender (10-12 minutes), stirring a few times during cooking.
- Add a splash of water if the masala is getting dried and burning.
- Once the carrots are tender, add fenugreek leaves and cook for 3-4 minutes, stirring a few times.
- Check for salt and add more if required.
- Serve hot.
Notes
- Skip asafetida for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg