Methi Gajar

Wash the fresh fenugreek leaves thoroughly, discarding tough stems. Roughly chop the leaves and set aside.

Peel and cut the carrots into thin rounds or matchsticks about 3–4 cm long. Finely chop the onion and garlic.

Heat mustard oil in a kadai over high heat until it reaches smoking point, then reduce to medium. This step removes the raw pungency of mustard oil.

Add cumin seeds and let them splutter for 20 seconds.

Add chopped onion and slit green chillies. Sauté for 4–5 minutes until the onion turns translucent and lightly golden.

Add minced garlic and cook for 1 minute until fragrant.

Add turmeric powder, red chilli powder, and coriander powder. Stir and cook the spices for 1 minute on low heat.

Add the carrot pieces and toss well to coat with the spice mixture. Cook on medium heat for 5–6 minutes, stirring occasionally.

Add the chopped fenugreek leaves and mix thoroughly. The leaves will wilt down significantly.

Season with salt and cook uncovered for 4–5 minutes until the carrots are tender but still have a slight bite and the methi is fully wilted.

Sprinkle amchur powder, toss once more, and serve hot with roti or paratha.