Aalo Gajar Methi Sabzi – Potato, Carrot and Fenugreek Vegetable Curry + Thoughts on Managing Married Life and Univeristy
This vegetarian dish is perfect comfort food and the only real effort is chopping. The dried fenugreek in the recipe adds an enchanting aroma to this dish. Serve with roti – or even better, paratha!
Servings Prep Time
4people 5 minutes
Cook Time
Servings Prep Time
4people 5 minutes
Cook Time
  • 1/4cup oil
  • 1medium onion, chopped
  • 1inch ginger, grated
  • 3cloves garlic, minced
  • 1tsp whole cumin seeds (zeera)
  • 2small tomatoes, chopped
  • 1cup potatoes, sliced
  • 1cup carrots, sliced
  • 1tsp cumin powder
  • 2tsp coriander powder
  • 1tsp salt
  • 1tsp red chilli powder
  • 1/4tsp turmeric (haldi)
  • 4tbsp dried fenugreek leaves (kasoori methi)
  1. Heat oil in a pot. Add chopped onions, garlic, ginger and cumin seeds and saute till the onions become golden brown
  2. Add in the tomatoes, spices and 3/4 cup of water. Cook on high till the tomatoes break down and a the gravy thickens slightly, about 4-5 minutes
  3. Add the chopped carrots, potatoes. Turn the heat down to the lowest setting and cover, allowing the vegetables to steam-cook. They will take 15-20 minutes to cook, depending on how thick they were sliced.
  4. 5 minutes before the vegetables are cooked through, add the dried fenugreek leaves. If there is too much water left by the time the vegetables are cooked, uncover and cook on medium till the water evaporates.
Recipe Notes

Avoid stirring the curry when the potatoes are cooked as this may break them.

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