Thursday, March 22, 2007
CARROT METHI SUBZI
This is a great combination of textures and fragrant, spicy flavours that has the added advantage of being quick to make. Enriched with vitamin A, iron and fibre, it is nutritious too. Paneer Khulchas, are a perfect accompaniment to this dish. Alternatively, just serve the subzi with hot phulkas. Preparation Time : 10 mins. Cooking Time : 15 mins. Serves 4. Ingredients 2 cups carrots, cut into cubes 2 cups fenugreek (methi) leaves, chopped ½ teaspoon cumin seeds (jeera) 1 large onion, finely chopped 3 to 4 green chillies, finely chopped 1 large clove garlic, finely chopped 12 mm. (½") piece ginger, finely chopped ¼ teaspoon turmeric powder (haldi) 2 teaspoons coriander (dhania) powder 2 teaspoons oil salt to taste Method 1. Heat the oil in a non-stick pan and add the cumin seeds. 2. When they crackle, add the onion, green chillies, garlic and ginger and sauté for 2 minutes. 3. Add the fenugreek leaves and sauté another 2 minutes. 4. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water and stir. 5. Cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. 6. Serve hot, with the paneer khulchas. |
