Instant Pot: Methi Gajar, Fenugreek-Laced Carrots

October 25, 2021

Instant Pot: Methi Gajar, Fenugreek-Laced Carrots

Methi Gajar, Fenugreek-Laced Carrots
Pressure Cooker Size: 3 quart or larger
Warm Up: 8 minutes
Cook: 5 minutes + 5 minutes Sauté
Cool Down: Manual release
TOTAL: 18 minutes + manual release time
Makes: 3 cups

1 tablespoon oil or ghee
1 pinch hing (asafoetida) (optional)
½ teaspoon turmeric powder
2 teaspoons garam masala
1 teaspoon amchur (dried mango powder)
4 cups carrots peeled and sliced in 3/8-inch thick rounds (4 large, 10-inch long) *
2 teaspoons salt
¼ cup water
¼ cup kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor

1. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil.

2. Once the oil is hot, add the hing and turmeric. Stir and cook for 40 seconds. Because the oil pools to the sides, push the turmeric into the oil along the border of the inner pot so it can cook fully.

3. Add the garam masala and amchur. Stir and cook for 30 seconds.

4. Press CANCEL. Carefully remove the inner pot and place it on a heat-resistant surface. Add the carrots, salt, and water. Stir. Taking the inner pot off the heat helps ensure that the spices don’t burn.

5. Return the pot to the base and lock the lid into place. Make sure the pressure release valveis set to the sealingposition (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 5 minutes.

6. Once the cooking is complete, release the pressure manually and press CANCEL. Open the lid and immediately add the methi. If you can find fresh methi, you can add about a cup of the leaves in addition. Do not substitute fenugreek seeds, which cook differently.

7. Press the Sauté button and adjust to MORE. Simmer uncovered for up to 5 minutes. This dish should be served dry, not watery. Serve immediately with a warm roti or naan.

* If the carrots are very fresh, I just scrub them down and don’t peel them. If not, then peel. They key is that they should not be bitter, as the sweetness plays against the slightly bitter flavor of the fenugreek leaves.

Your Indian Grocer on Fenugreek or Methi: Watch the video below for some more background information on fenugreek leaves. The seeds, fresh, and dried version should not be automatically used interchangeably in recipes because they are very different in the way they cook. For more videos, check out and subscribe to my YouTube Channel.  

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