Carrot Methi Subzi Recipe

• 2 cup Carrots, cut into cubes
• 2 cup Fenugreek Leaves (methi), chopped
• ½ tsp Cumin Seeds (jeera)
• ½ cup Onions, finely chopped
• 3 to 4 Green Chilies, finely chopped
• 1 large Garlic Clove, finely chopped
• 12-mm piece Ginger, finely chopped
• ¼ tsp Turmeric Powder (haldi)
• 2 tsp Coriander Powder (dhania)
• 2 tsp Oil
• Salt (to taste)

• Take a non-stick pan and heat oil in it. Add cumin seeds.
• When the seeds start to crackle, put onions, green chilies, garlic and ginger in it and saute for 2 minutes.
• Now, add fenugreek leaves and saute for 2 more minutes.
• Add carrots, turmeric powder, coriander powder, salt and a cup of water to this mixture and stir.
• Cook this mixture on slow flame and let the moisture evaporate from it. Make sure that the carrots are tender.
• Serve hot with rotis.