Gajar Methi (Almost) – Carrots with Arugula and Fenugreek

Pairing carrots with fenugreek is a simple but classic North Indian dish. Gajar Methi, takes the sweetness of carrots (gajar) and balances it out with the slightly bitter fenugreek greens (methi). Another classic example of balance on the Indian table. Now, while I have lots of carrots this time of the year, usually do not have so much fenugreek. So, I do a little bit of a twist. I use fresh arugula and some dried fenugreek greens to create the same effect of sweet and slightly bitter. In fact, what I get is a the bonus of bright and peppery arugula. Win Win. Seasonal and sustainable to boot.

I was out for a few days. I am back and a little bit home bound. My car seems to be acting out. My dealer seems to be unconcerned. Hence, I am homebound. These days with the flexibility of working at home sometimes there is a little bit of a lost sense of urgency. On all sides of the equation. Even though I am not thrilled, my set up allows me to get the work done, so I fuss less. The folks on the other end also consequently feel a little less pressure. The net result is a slightly general slow down of pace.

I will confess, it is probably something that I have been happy about. A general ability to pace down just a little bit. Allow ourselves that extra allowance of dressing down on a day you normally would not. It actually makes me appreciate being out and about on the days that that I do get out more.

And back to my Gajar Methi, or really Gajar Arugula methi. This dish is bright and flavorful and so very vibrant. With just a few spices, actually two or three to be exact. Ginger, cumin and a hint of asafetida or hing. Cumin is one of my favorite spices, it is that versatile black jacket that matches with almost everything.

It brings the best of Indian flavors and fresh fall produce to your table. I mean what can beat a handful of freshly harvested carrots.

This dish is part of the soulful and peaceful dinner that I made. I made a simple but seriously good rigatoni with a homemade sauce. I will share that recipe with you eventually. And for now here is wishing everyone an absolutely amazing week ahead.

PrintGajar Methi (Almost) – Carrots with Arugula and Fenugreek

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: Serves 4 to 6

A simple and seasonal take on gajar methi or carrots with fenugreek, here I sub fresh baby arugula for the fenugreek and use dried fenugreek for flavor.

Ingredients

2 pounds of fresh carrots (please do not use baby carrots)
8 ounces fresh arugula (about 3 to 4 cups)
2 tablespoons olive or coconut oil
1 teaspoon whole cumin seeds
1/8 teaspoon hing or asafetida
1 tablespoon freshly minced ginger
2 tablespoons dried fenugreek leaves (kasuri methi) (optional, but adds a lot of flavor)
1 teaspoon salt or to taste
Lots of freshly ground black pepper

Instructions

Peel and dice the carrots.
Coarsely chop the arugula and set aside.
Heat the oil and add in the cumin seeds and asafetida and wait until the seeds begin to crackle, add in the minced ginger and cook for about 15 seconds.
Add in the carrots and the dried fenugreek leaves if using. Add in the salt and cover and cook on low heat for about 5 minutes. The steam will ensure that the carrots turn out tender.
Remove the cover and add in the arugula cooking until the arugula wilts. It will seem like a lot, but it wilts into just the right balance.
Grind in the black pepper and serve immediately.
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