Gajjar Methi Ki Sabzi, carrot fenugreek curry

Gajjar Methi ki Sabzi is one of the simplest and most delicious of vegetarian dry curries from Punjab. The land is known for it’s fertile, lush emerald plains. Green leafy vegetables are in abundance and part of daily menu, specially in rural areas. There are many varieties of greens available all the year round; spinach, mustard leaves, collard greens, basella and fenugreek leaves are few of the most popular ones.

Fenugreek or methi is believed to have originated in Near East where the earliest signs of its use were found from the tomb of Tutankhamen. Initially it was cultivated to feed cattle but gradually it’s health benefits and deliciousness were discovered and now it’s fresh or dried leaves and seeds are commonly used as a herb, spice and fresh vegetable. In the Indian subcontinent it has been used for centuries in the preparation of pickles, daals and spice blends. Many vegetarian curries are prepared using fresh leaves combined with other vegetables of which Aloo methi ( potato and fenugreek) is most popular.

The mild bitterness of fenugreek leaves makes a great contrast for the sweetness of the carrots in this Carrot and Fenugreek Curry. Spices, garlic and lemon juice add a big punch of flavour to this quick and easy dish. It can be served as a side with daal, rice or roti but we love to dig into it with a fork as a warm salad. I usually serve it as a side with daal mash( yellow lentils) and crispy fried fish.

The colour and aroma from spices makes it an excellent choice of side dish for any special occasion. You can fill the leftovers in parathas or roll in wraps for a quick lunch solution next day.

3 big red carrots
1 cup fresh fenugreek leaves or 2 teaspoons dried leaves
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon red chilli flakes
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
Salt to taste
2 tablespoons olive or sunflower oil
Juice of 1 lemon

Peel, wash and slice carrots into 1/2 inch thick chunks. If using fresh fenugreek leaves, separate leaves from stems, wash the grit out of them and roughly chop.

Heat oil in a deep frying pan, add cumin seeds, coriander seeds, red chilli flakes, mustard seeds, fennel seeds and fenugreek seeds, turmeric and salt. Sauté 2-3 seconds or till the seeds begin to sputter. Don’t let them burn.

Add ginger garlic paste. Sauté another few seconds. Add carrots and reduce heat to medium low. Cover the pan.

Cook for 10 minutes or till the carrots are half done in their own juices. Add fenugreek leaves at this point, whether dried or fresh. Cook covered another 5 minutes.

Turn off heat. Squeeze a lemon and serve hot with roti or rice.

Serves 2