Carrot and Fenugreek Saag

About Carrot and Fenugreek Saag

Ingredients

• Carrots, peeled and cubed 2 cups
• Fresh fenugreek leaves (methi), chopped 2 cups
• Oil 2 tsps
• Cumin seeds ½ tsp
• Onions, chopped ½ cup
• Green chillies, finely chopped 3 to 4
• Large garlic, finely chopped 1
• Ginger, finely chopped ½ tsp
• Turmeric powder ¼ tsp
• Coriander powder 2 tsps
• Salt to taste

How to Make Carrot and Fenugreek Saag (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onions, green chillies, garlic and ginger, mix and saute for 2 minutes.
2. Add fenugreek leaves and saute for 2 more minutes.
3. Add carrots, turmeric powder, coriander powder, salt and 1 cup water and mix. Cook on low heat till the carrots are cooked and all the moisure is absorbed.
4. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps