Friday, February 13, 2015

Gajar Methi aur Mutter ke Sukhi Sabzi

Gajar Methi aur Mutter ke Sukhi Sabzi
Gajar Methi aur Mutter ke Sukhi Sabzi is a very simple and common North Indian dish prepared during the winter months. Winter is one season where there is an abundance of fresh vegetables like Carrots (The red ones), Green Peas, Spinach, Methi, Suva(Dill), Raddish, Sarson ka Saag(Mustard greens)  Garlic Greens, Bhatua saag, etc...etc... and the best thing is that the recipies are really basic and simple. These days mostly all vegetables are available throughout the year thanks to the hi - tech
cold storage and various methods of food processing...but believe me nothing can beat the taste of fresh produce.

Gajar Methi aur Mutter ke Sukhi Sabzi.....Don't go by the long name, its a really short and healthy dish. Its basically a stir fry prepared with red carrots which are only available during these winter months along with Methi (Fenugreek greens) and Green Peas. Gajar is the Hindi name for Carrots, while Methi is the Hindi name for Fenugreek and Peas are known as Muttar in Hindi.


Gajar (Carrots) - 4-5 medium size.
Mutter (Green Peas Shelled) - 1 cup (I used frozen ones)
Methi (Green Fenugreek) - 1 bunch (Approximately 2 cups lightly packed)
Onion, chopped - 1 medium
Garlic cloves, chopped - 2-3
Green chilies - 2
Turmeric powder - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Mustard oil - 2 tablespoon
Salt to taste


Wash and Peal carrots and chop them horizontally into 4 mm thick slices. Clean and wash the methi leaves thoroughly under running water to get rid of any soil particles, chop them roughly. I usually keep the tender stem as its quite flavorful. Defrost the green peas as per package instruction if using frozen ones.

Heat mustard oil in a kadhai and add the chopped onion and garlic, fry for 2-3 minutes until they start turning brown. Add the chopped carrots, mix well and add the shelled green peas, mix well let it cook for a minute or two.


Add the turmeric powder, along with red chili powder and coriander powder, mix well, cook for 2 minutes and add salt, cover and cook for 2-3 minutes.

Now add the chopped methi leaves, mix well and let it cook for 2-3 minutes.(Sorry for missing out on this picture) Once the Methi leaves have wilted add broken green chillis, mix well cover and cook for 2-3 minutes, keep checking so that they don't stick to the kadhai. By any chance if the vegetables tend to get dry and start sticking to the bottom, just add a tablespoon or two of water and cook.

Once the carrots and peas are well done turn off the flame.

Serve Gajar Methi aur Mutter ke Sukhi Sabzi along with grama garam ghee chupdi chapatis (we like to apply a thin coat of desi ghee on the chapatis) or paratha.


This dish tastes best with the Red Carrots but can also be prepared with regular orange carrots too.

I have used Mustard oil to prepare this dish but you can use any regular cooking oil which is used at your home. In our home we like to cook vegetables, especially leafy greens in mustard oil. If you want to use mustard oil, then first heat it up to its smoking point, turn off the flame and let it cool for 2-3 minutes, after this you can continue cooking like any other cooking oil.

I have not added any water while making this dish but if you feel its getting too dry or sticking to the bottom of the kadhai then add a couple of tablespoons of water.