Delhi Carrot & Methi Sabzi Recipe – Easy Indian Vegetable Dish

Last Updated on 2 months by Neha Deshmukh

Delhi Carrot & Methi Sabzi Recipe – Easy Indian Vegetable Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful vegetable dishes that come together quickly. This Delhi Carrot & Methi Sabzi is exactly that. It’s a comforting, slightly sweet, and wonderfully aromatic sabzi that’s been a staple in my family for years. I first made this when I was trying to incorporate more greens into our diet, and it quickly became a favorite – even my picky eaters ask for seconds!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy to make, requiring just a handful of ingredients and about 30 minutes from start to finish. The combination of sweet carrots, slightly bitter methi (fenugreek leaves), and the pop of mustard seeds is just divine. Plus, it’s a wonderfully healthy and satisfying dish that pairs perfectly with roti, thepla, or even rice. It’s a little taste of Delhi right in your kitchen!

Ingredients

Here’s what you’ll need to make this delicious sabzi:

• 1 large Delhi Carrot (about 200g), peeled and chopped
• 1 cup Methi Leaves (about 30g), roughly chopped
• 1 cup Green Peas (fresh or frozen, about 150g)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (adjust to your spice preference)
• 0.25 cup Water (about 60ml)
• 1 tbsp Oil
• Salt, as needed

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Delhi Carrots: These are traditionally used for their sweetness and vibrant color. If you can’t find them, regular carrots work just fine! Look for carrots that are firm and bright orange.
• Methi Leaves (Fenugreek Leaves): These have a unique, slightly bitter flavor that’s so characteristic of Indian cuisine. You can find them at most Indian grocery stores. If you’re not a fan of the bitterness, blanching them briefly (a quick dip in boiling water then ice water) can help mellow it out. Regional variations include using a mix of methi and spinach for a milder flavor.
• Mustard Seeds: Don’t skip these! They add a wonderful nutty flavor and a delightful pop when they splutter in the hot oil. Black mustard seeds are traditionally used, but yellow mustard seeds can work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop your carrot into small, bite-sized pieces. I usually aim for about ½ inch pieces.
2. Heat the oil in a kadhai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them crackle and pop – this is important for releasing their flavor!
3. Now, add the turmeric powder and sauté the chopped methi leaves for 3-4 minutes, until they wilt down. They’ll release a lovely aroma.
4. Mix in the chopped carrots and green peas. Give everything a good stir to coat the vegetables with the spices.
5. Season with salt and red chilli powder. Add the water – this will help the vegetables steam and cook through.
6. Cover the kadhai and simmer on low heat for 5-10 minutes, or until the carrots and peas are tender.
7. Give it a final taste and adjust the seasoning if needed. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in stages to ensure the vegetables cook evenly.
• A pinch of asafoetida (hing) along with the mustard seeds adds a lovely depth of flavor.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chilli powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Regional Vegetable Substitutions: My friend’s grandmother always adds potatoes to this sabzi – a small diced potato adds a lovely heartiness. You could also try adding cauliflower florets.
• Quick Weeknight Version: Use pre-chopped carrots and frozen peas to cut down on prep time.

Serving Suggestions

This Delhi Carrot & Methi Sabzi is fantastic with:

• Roti (Indian flatbread) – my personal favorite!
• Thepla (Gujarati flatbread) – the slight tanginess of thepla complements the sweetness of the carrots beautifully.
• Steamed rice – a simple and satisfying meal.
• A side of yogurt (raita) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of carrots are best for this sabzi? While Delhi carrots are traditional, any sweet and firm carrots will work well.
• Can I use frozen peas? Absolutely! Frozen peas are a convenient and perfectly acceptable substitute for fresh peas.
• How can I adjust the bitterness of the methi leaves? Blanching the methi leaves briefly in boiling water, then shocking them in ice water, can help reduce the bitterness.
• What is the best roti or thepla to serve with this sabzi? A simple whole wheat roti or a slightly spiced thepla are both excellent choices.
• Can this sabzi be made ahead of time? Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!

Enjoy this little piece of India in your kitchen! I hope you love it as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!