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Carrot Methi Sabzi

VIEWS 3053
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Energy (kcal) - 58

Protein (g) - 0.8

Carbohydrate (g) - 1.8

Fat (g) - 5

Khyati's Health-O-Meter Says:

Mixing carrot and methi not only gives colour to the vegetables but also increases the overall fibre content and the vitamin and mineral amount carrot is a good source of carotene and Methi leaves are good in phytonutrients.

INGREDIENTS:
  • Carrots [chopped]  - 2 tbsp
  • Fenugreek leaves [chopped] - 1 cup 
  • Oil - 1 tsp 
  • Onion [chopped] - 2 tbsp
  • Green chilli-ginger paste - ½ tsp
  • Garlic cloves [minced] - ½ tsp
  • Turmeric powder - a pinch
  • Salt - As per taste 
  • Cumin Powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Lemon juice - 1 tsp
DIRECTIONS:
Step 1 Heat the oil in a non-stick Kadai. Add the onion and sauté till light brown. Step 2 Add the green chilli-ginger paste and garlic and sauté for half a minute. Step 3 Add the carrots and fenugreek and mix well. Step 4 Add the turmeric powder and salt. Mix well, cover and cook on low heat, stirring occasionally, till the carrots are done. Step 5 Add the coriander-cumin powder and lemon juice and mix well.
Recipe Category:
Sabzi
Recipe Title:

Carrot Methi Sabzi

Recipe Views:
3053
Recipe Type:
vegan
Recipe Kcal:
58

Energy
(kcal)

0.8

Protein
(g)

1.8

Carbohydrate
(g)

5

Fat
(g)

Khyati's
Health-O-Meter Says:

Mixing carrot and methi not only gives colour to the vegetables but also increases the overall fibre content and the vitamin and mineral amount carrot is a good source of carotene and Methi leaves are good in phytonutrients.

INGREDIENTS:
  • Carrots [chopped]  - 2 tbsp
  • Fenugreek leaves [chopped] - 1 cup 
  • Oil - 1 tsp 
  • Onion [chopped] - 2 tbsp
  • Green chilli-ginger paste - ½ tsp
  • Garlic cloves [minced] - ½ tsp
  • Turmeric powder - a pinch
  • Salt - As per taste 
  • Cumin Powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Lemon juice - 1 tsp
DIRECTIONS:
Step 1 Heat the oil in a non-stick Kadai. Add the onion and sauté till light brown. Step 2 Add the green chilli-ginger paste and garlic and sauté for half a minute. Step 3 Add the carrots and fenugreek and mix well. Step 4 Add the turmeric powder and salt. Mix well, cover and cook on low heat, stirring occasionally, till the carrots are done. Step 5 Add the coriander-cumin powder and lemon juice and mix well.
Recipe Title: Carrot Methi Sabzi
Recipe Category: Sabzi
Recipe Views: 3053
Recipe Type: vegan
Recipe Kcal:

Energy 58 (kcal), Protein 0.8 (g), Carbohydrate 1.8 (g), fat 5 (g).





Khyati's
Health-O-Meter Says:

Mixing carrot and methi not only gives colour to the vegetables but also increases the overall fibre content and the vitamin and mineral amount carrot is a good source of carotene and Methi leaves are good in phytonutrients.

INGREDIENTS:
  • Carrots [chopped]  - 2 tbsp
  • Fenugreek leaves [chopped] - 1 cup 
  • Oil - 1 tsp 
  • Onion [chopped] - 2 tbsp
  • Green chilli-ginger paste - ½ tsp
  • Garlic cloves [minced] - ½ tsp
  • Turmeric powder - a pinch
  • Salt - As per taste 
  • Cumin Powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Lemon juice - 1 tsp
DIRECTIONS:
Step 1 Heat the oil in a non-stick Kadai. Add the onion and sauté till light brown. Step 2 Add the green chilli-ginger paste and garlic and sauté for half a minute. Step 3 Add the carrots and fenugreek and mix well. Step 4 Add the turmeric powder and salt. Mix well, cover and cook on low heat, stirring occasionally, till the carrots are done. Step 5 Add the coriander-cumin powder and lemon juice and mix well.

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Carrot Methi Sabzi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3053
COMMENTS 0

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