Kasoori Methiwaale Gaajar

Carrot Stir fry with sesame seeds and dried fenugreek leaves

It all started when we began watching evening show Hindi movies at a nearby cinema hall. The movie would start right at our usual dinner time and we hated rushing through dinner. For the love of movies and the half-off tickets on tuesdays (I know!), I started to pack portable food for our ‘theatre dinner’ – obviously something dry, something of a wrap and wholesome too. Dry Subzis rolled into chapatis became our default ‘theatre menu’.
Every time we had a movie date, the menu was also almost set and we began looking forward to a ‘theatre picnic’ of sorts. As it happened, carrots were the only vegetable in the refrigerator that day and so began the saga of this carrot stir fry.

Trial and error and many moons later, the recipe I have today has come to be a staple and now I make it intentionally and not just because I have no other vegetable in my crisper.

Don’t know if I mentioned this earlier, but I have an unsaid affinity for bitter sweet ingredients. And, lately, my fondness for Kasoori methi – a dried form of the methi or fenugreek leaves has increased leaps and bounds. I catch myself adding it to whatever I can pull it off with.

Kasoori Methi is used more of as a herb whereas the mainstream Methi leaves find uses more as a vegetable. Kasoori methi can be substituted with fresh methi leaves in this recipe. However, unlike other dried herbs, you might find that Kasoori methi has a deeper flavor than it’s fresh counterpart.

Sesame seeds are quite often forgotten in everyday cooking in spite of their good qualities. a renewed resolve to use it more often is also a reason why I added them to this recipe. They are taste enhancers too nonetheless.

Sesame seeds and Kasoori methi balance out the sweetness of the carrots with their earthy flavors. Just carrot subzi is too sweet for my taste, I’d be left craving for something hot right after dinner!


Printable Recipe

Things you’ll need:

4 medium – large Carrots, peeled and small diced

2-3 tsp peanut oil

1/4 tsp jeera /cumin

1/4 tsp jeera powder

1/4 tsp red chilli powder / paprika or to taste

1/4 tsp amchur powder or to taste

1/4 tsp turmeric

2 tsp white sesame seeds or more if you like

1 tbsp kasoori methi or more if you like

sea salt

How it’s done:

Heat oil in a pan or kadai. When oil is hot enough, add cumin. Add turmeric and cumin powder after cumin starts to sizzle immediately followed by diced carrots.

Sauté for a little while, add salt to taste and cook covered over medium heat stirring in between until soft. Add red chilli powder or a milder paprika and amchur to taste.

Finish by sprinkling sesame seeds, squishing kasoori methi and give a good stir.

Note: Amchur is dry mango powder. Substitute with lemon juice if you don’t mind a little wetness.

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