Subj : Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry) To : All From : Ben Collver Date : Sat May 03 2025 17:16:28 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gajar Methi Matar (Carrots, Peas & Fenugreek Stirfry) Categories: Indian Yield: 2 Servings 4 md Carrots; up to 5 3/4 c Fresh or frozen peas 1 c Fresh methi leaves; picked; - packed 2 tb Mustard oil or olive oil 1/4 ts Methi dana (fenugreek - seeds) 1 ts Cumin seeds 1/4 ts Hing (asafoetida powder) 2 cl Garlic finely chopped 1 sm Roma tomato (2-1/2 tb); - finely chopped 1/4 ts Turmeric powder 1/2 ts Red chilli powder or - paprika; adjust to - tolerance 1 Fresh ginger shoot (1/2"); - finely chopped Salt; to taste 1/4 ts Garam masala (optional) 1/4 ts Amchoor (dry mango powder); - to taste -OR- Fresh lemon juice; to taste, - added at the end A simply spiced carrots, peas and fresh fenugreek leaves dish with warm tones of ginger & cumin which can be served as a side or a warm winter salad. Use any bitter robust green like kale (blanched) or radish & turnip greens in place of fenugreek. We like this dish more on the sweet bitter side than with tang. Even though tomatoes & amchoor balance the sweet, depending on how acidic your tomato is, just adjust the amount of lemon or amchoor. You may or might not need it at all too. Wash and peel the carrots. Pat them dry and dice them if you have the thicker ones, I cut them up into small rounds since mine were slender. Wash the methi leaves under running stream of water and completely dry them before chopping. If you are using fresh pea, shell the pods, if using frozen, thaw them. In a karahi or heavy skillet, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil with methi dana and cumin seeds. Wait until they crackle. Turn the heat to low and immediately add the chopped garlic and hing. Wait until the garlic changes color to light brown, about 8 to 10 seconds. Be sure that the garlic does not burn. You can even put off the stove for few minutes if you feel that the oil is already hot enough. Then add the tomatoes & turmeric. Saute for a minute or so on medium until the tomato begins to soften. Add the carrots (and potatoes/sweet potatoes if using) and cover. Let cook for 5 to 7 minutes on medium low heat until the carrots become tender, or about 80% cooked. Add a little splash of water if you feel that the carrots need moisture for cooking. Open the lid add the red chill powder along with peas, ginger, and chopped methi. Add salt to taste. Stir to combine everything together. Cover again and let cook for another 3 to 4 minutes until the methi leaves wilt down and peas are tender. I let the vegetables have a bite so I do not cook them for too long. Adjust the time of cooking accordingly. For the last 1 to 2 minutes of cooking, bump up the heat to high, add amchoor, garam masala, and saute the vegetables for a minute or so. We call this process "bhuno" (saute on high heat). This makes the stirfry glisten and adds a depth of flavor. Serve warm. Recipe by sanjuro Recipe FROM: MMMMM .