Sunday, 21 February 2016

Lasniya Methi Gajar - Sautéed carrots and Garlic with Fenugreek seeds #winterwarmersidedish #nowonmyblog #jcookingodyssey


Lasniya Methi Gajar, so simple, crunchy and flavourful stir fry or warm salad that makes a quick warming winter side dish to any meal. This recipe is my Mum's, while I was growing up in India, no winter passed by without seeing this recipe.

Whenever I prepare 'Kathol' ( Beans Curry ) for dinner, I don't prepare extra curry as we do not like both dishes together with gravy,  thus I always prepare dry sabji or quick and healthy stir fry like Red Cabbage and Apple , Raw Papaya stir fry , Beetroot, Carrot and Daikon and mixed seeds warm salad , Carrot Sambharo ( Gujarati stir fry ) and Carrot and Daikon salad with sesame seeds .

As much as I enjoy raw carrots in salad, I like my carrots "Al Dente" too, No wonder I have so many Carrot stir fry recipe :).  Recently I read somewhere that cooked carrots are healthier than raw and provides more Beta-Carotene, so now I have one more reason to celebrate this recipe !!


I've made this dish always with orange carrots but this time I used some red Indian carrots and cut them into matchstick so they would cook quickly without loosing it's texture, colour and nutritions. I sautéed carrots in oil with garlic and dry fenugreek seeds and added just few spices and finished with some aromatic dry fenugreek leaves.

This recipe is so simple and easy to cook, apart from slicing and cutting carrots into matchstick, but if you have food processor this job can become easy too. Once preparation is done, cooking goes very smoothly.



You will need :-

  • 250 g carrots washed, peeled and cut into matchstick 
  • 1 tbsp. oil
  • Pinch cumin seeds
  • 3-4 cloves garlic sliced 
  • 1/4 tsp. fenugreek seeds
  • Salt to taste
  • Small pinch sugar ( optional )
  • Few drops of lemon juice 
  • Small pinch turmeric
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. ground cumin and coriander
  • Pinch dried fenugreek leaves 


Method :-
Heat oil in a kadai.
Add garlic and cumin seeds, sauté till golden but not burnt.
Add fenugreek seeds and fry for few seconds.
Now add carrots and turn the heat high and quickly add all the masala and stir fry for couple of minutes.
Sprinkle sugar, salt , fenugreek leaves and lemon juice.
Mix well.
Turn the heat off.
Serve hot with any meal.
Enjoy !


















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