Course: Sauce based Veg – Mains
Preparation time: 35 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Serves: 4 to 6
Ingredients:
- 3 tbsp extra virgin olive oil
- 1 tsp of cumin seed
- ½ tsp of mustard seeds
- 1 onion, 1 and ½ “ ginger and 2 cloves of garlic, cut into small pieces
- 1 small green chili cut into small pieces ( optional)
- ½ tsp of turmeric
- 1 tsp rock salt (more can be added as per the taste)
- 4 carrots, cut into small rounds
- 2 big red potatoes, cut into ½ pieces
- 1 bunch of fresh methi, chopped finely ( fenugreek leaves)
- ½ cup peas shelled ( frozen can also be used)
- ½ tsp of garam masala
Method:
- Take a heavy based pan and keep on medium heat. Add olive oil as soon as it is a little hot and add cumin seeds and mustard seeds. As soon as these start fluttering a little, add onion. When they start turning into pink, add garlic and ginger and stir these for 2 to 3 minutes with a wooden stepula. Add turmeric and salt and stir for another minute.
- At this point, add methi leaves and mix these nicely and go on stirring it for 5 to 7 minutes. Then add carrots, potatoes, peas and chili and mix these completely. Reduce the heat to low and cover the pan, stirring occasionally so that it does not stick to the bottom. After 8 to 10 minutes, check potato and carrot and if these have become soft, the vegetable is ready.
- It should be transferred to a medium size bowl and garam masala should be sprinkled and the bowl should be covered to keep the aroma.
Special Notes:
- Gajar methi vegetable is best enjoyed with chapatis and yogurt raita
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