Step 1: Prepare the vegetables
Start by peeling and chopping the potatoes (Aloo) and carrots (Gajar) into bite-sized pieces. Wash the fenugreek leaves (Methi) thoroughly and chop them finely. This should take about 5 minutes.
Step 2: Heat the oil
In a pan, heat 1-2 tablespoons of oil over medium heat. Wait for about 1 minute for the oil to heat up.
Step 3: Temper the spices
Add cumin seeds, mustard seeds, and a pinch of hing (asafoetida) to the hot oil. Let them splutter for about 30 seconds to 1 minute.
Step 4: Cook the vegetables
Add the chopped potatoes and carrots to the pan. Stir well and let them cook for about 5-6 minutes. Stir occasionally to prevent burning.
Step 5: Add the fenugreek leaves
Once the potatoes and carrots start to soften, add the chopped methi leaves. Stir well to combine. Let it cook for an additional 3-4 minutes.
Step 6: Add spices and seasoning
Sprinkle turmeric powder, red chili powder, cumin powder, and salt to taste. Mix everything well and let it cook for another 5 minutes until the vegetables are fully cooked and tender.
Step 7: Cook and serve
Let the vegetables cook for an extra 2-3 minutes for the spices to blend in properly. Once done, remove from the heat and your Aloo Gajar Methi is ready to serve. Total time: about 20-25 minutes.