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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups carrot cubes

  2. 2 cups chopped fenugreek (methi) leaves

  3. 1/2 tsp cumin seeds (jeera)

  4. 1 large onion , finely chopped

  5. 3 to 4 green chillies , finely chopped

  6. 1 large cloves of garlic (lehsun) , finely chopped

  7. 12 ginger (adrak) , finely chopped

  8. 1/4 tsp turmeric powder (haldi)

  9. 2 tsp coriander (dhania) powder

  10. 2 tsp oil

  11. salt to taste

Instructions Jump to Ingredients ↑

  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.

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