Aloo Gajar Methi

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

2 large potatoes (aloo), peeled and diced
2 carrots (gajar), peeled and diced
250 grams fresh fenugreek leaves (methi), washed and chopped
1 onion, finely chopped
1 tomato, chopped
15 grams ginger garlic paste
5 grams cumin seeds
5 grams mustard seeds
5 grams turmeric powder
6 grams coriander powder
5 grams red chili powder (adjust to taste)
5 grams garam masala
15 grams Salt
30 ml refined oil
Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.

2. Add finely chopped onions and sauté until they become golden brown.

3. Add ginger garlic paste and sauté for a minute until the raw smell disappears.

4. Add diced potatoes and carrots. Stir well to coat them with the onions and spices.

5. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

6. Cover the pan and cook the vegetables on medium heat until they are partially cooked, stirring occasionally.

7. Once the potatoes and carrots are partially cooked, add chopped tomatoes and cook until they become soft and the oil begins to separate.

8. Add fresh fenugreek leaves (methi) and cook for a few more minutes until the leaves wilt and blend with the vegetables.

9. Sprinkle garam masala and mix well.

10. Cook until the vegetables are fully cooked and the flavors are well blended.

11. Garnish with chopped fresh coriander leaves.

12. Serve Aloo Gajar Methi hot with chapati, naan, or rice.

This dish is not only tasty but also packed with the goodness of vegetables. Adjust the spice levels according to your preference. Enjoy your Aloo Gajar Methi!