Aaloo Gajar Methi Sabzi – Potato, Carrot and Fenugreek Vegetable Curry + Thoughts on Managing Married Life and Univeristy

As my exams linger close by, I find myself turning towards quick, simple and classic recipes. I love spending time in the kitchen and experimenting with new recipes and ideas, but when time is of the essence, a couple of no-fuss, tried and true recipes come in handy. This happens to be one of them.

Aalo Gajar Methi Sabzi - Potato, Carrot and Fenugreek Curry

 

Being a married full-time University student has been an  invaluable experience. It’s taught me a lot about time management and about how to make it work for ME. I prioritise my marriage very highly and after my husband comes back from work at 8:30pm, I do not do any form of studying. I think it’s unfair that after a full 10 hour work day doing a tough manual-labour job, my husband should come home to a wife who hasn’t used her time during the day wisely.

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Many people have told me I’m doing the wrong thing by giving him my undivided attention when he comes home. I’ve been told I’m spoiling him and prioritising him too high, that he will take it for granted, but I absolutely disagree. It shocks me to think that putting effort into a marriage can be viewed negatively. I feel like such people don’t understand how a happy relationship works. Marriage is a commitment to loving, caring and supporting one another. It’s something that needs effort from both ends. It requires putting in time. It requires spending quality time together. Sometimes, it will require putting a temporary hold on other things. That’s fine. Compromising on certain things isn’t something to look at negatively. Does it mean jeapordising other important things in your life? Not unless you let it.

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My education is also very important to me. Anyone who has been to University will know the level of workload, especially in the final year. My aim during the day is to fit in as much studying as I can during the morning and afternoon and then spend a portion of my evening maintaining the house, cooking and doing anything else than needs doing. Usually, I fit all this into a one hour, maximum one and a half hour time limit before my husband comes home. And this translates into minimal time cooking. That’s where recipes like this really save me.

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My husband is an amazing guy. He really is. I have no obligation to cook daily – a take-away is an easy option for us and he reminds me of this time and time again. But the thought of making a take-out a regular part of our lives isn’t something I like.

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I love cooking. It’s a labour of love and it’s deeply satisfying. My husband works a difficult job for ten hours straight, but his job allows me to study without needing to fret about money or work for myself. I cook out of absolute love. It is therapeutic. It gives me something fun to do in the mundanities of life. It’s my break from studying papers upon papers and articles upon articles of psychological research. I enjoy every moment in the kitchen. And so far, the structure of all this has been working for us extremely well, alhamdulillah (all praise to God). I don’t feel like I am jeapordising anything in my life and me and my husband are both happy. I owe a lot of this down to managing my time so that when we are together, every moment is happy, relaxed and stress-free.

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This recipe is such an easy recipe, yet it yields such delicious and flavoursome results. After making the masala, the potatoes and carrots steam-cook quietly on the stove for 15-20 minutes, absorbing the nutty, peppery taste of the zeera and the garlic and ginger of the masala. I love making a big batch of this, as the flavours are enhanced overnight, making this perfect the next day as breakfast to serve with parathas, (Roti cooked in ghee or oil). My brothers and cousins also love any vegetable curry, so if I know I’ll be going to their house the next day, I make some for them too.

Some days, a take-away sounds like the best idea ever. But some days, it just doesn’t cut it. This is a recipe for one of those days. Enjoy.

 

Aalo Gajar Methi Sabzi - Potato, Carrot and Fenugreek Vegetable Curry + Thoughts on Managing Married Life and Univeristy
Print Recipe
This vegetarian dish is perfect comfort food and the only real effort is chopping. The dried fenugreek in the recipe adds an enchanting aroma to this dish. Serve with roti - or even better, paratha!
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Aalo Gajar Methi Sabzi - Potato, Carrot and Fenugreek Vegetable Curry + Thoughts on Managing Married Life and Univeristy
Print Recipe
This vegetarian dish is perfect comfort food and the only real effort is chopping. The dried fenugreek in the recipe adds an enchanting aroma to this dish. Serve with roti - or even better, paratha!
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
  • 1/4 cup oil
  • 1 medium onion, chopped
  • 1 inch ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp whole cumin seeds (zeera)
  • 2 small tomatoes, chopped
  • 1 cup potatoes, sliced
  • 1 cup carrots, sliced
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric (haldi)
  • 4 tbsp dried fenugreek leaves (kasoori methi)
Servings: people
Instructions
  1. Heat oil in a pot. Add chopped onions, garlic, ginger and cumin seeds and saute till the onions become golden brown
  2. Add in the tomatoes, spices and 3/4 cup of water. Cook on high till the tomatoes break down and a the gravy thickens slightly, about 4-5 minutes
  3. Add the chopped carrots, potatoes. Turn the heat down to the lowest setting and cover, allowing the vegetables to steam-cook. They will take 15-20 minutes to cook, depending on how thick they were sliced.
  4. 5 minutes before the vegetables are cooked through, add the dried fenugreek leaves. If there is too much water left by the time the vegetables are cooked, uncover and cook on medium till the water evaporates.
Recipe Notes

Avoid stirring the curry when the potatoes are cooked as this may break them.

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2 thoughts on “Aaloo Gajar Methi Sabzi – Potato, Carrot and Fenugreek Vegetable Curry + Thoughts on Managing Married Life and Univeristy

  1. I love how you speak about your husband and prioritising your married life. It’s a lovely sentiment and something that I try to remember in my marriage too. My husband works long, difficult days as well and so in the evenings I like to try and make things nice and simple and a time where he can relax. I’m looking forward to trying some of your recipes – fish keema is first on the list! 🙂

    1. Prioritizing time is such an important thing in marriage. Managing it is difficult, but in the long run the benefits are so fruitful! Thank you for your lovely comment, I hope you enjoy all the recipes you try out! 🙂

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