Sem, Methi & Carrot Vegetable
This is a healthy, low-oil Indian sabzi (vegetable stir-fry) prepared with runner beans (sem phali), fresh methi (fenugreek) leaves, and carrots. It is lightly spiced and cooked using minimal oil, making it ideal for weight management and for those managing diabetes, thyroid, or PCOD. The combination of vegetables and greens ensures a nutrient-rich, fiber-packed dish that supports digestion, immunity, and overall health.
Nutrition Facts
Per serving
Energy
88 kcal
Protein
4 g
Carbs
11 g
Fat
3 g
Fiber
7 g
Ingredients
Runner Beans, Raw (Sem)
0.25 cup, trimmed (50g)
Chopped Tomato
1 small cup (100g)
Olive Oil
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Carrot
0.25 cup, chopped (50g)
Fenugreek leaves (Methi)
0.5 cup, chopped (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add turmeric powder, red chili powder, and salt. Stir well.
Add chopped carrot, sem (runner beans). Mix well, ensuring the vegetables are coated in the masala.
Cover the pan with a lid, and let it cook for 8-10 minutes over medium heat until the vegetables are cooked.
Add the chopped methi leaves to the cooked vegetables.
Cook uncovered for 3–4 minutes, stirring occasionally, until the methi softens and the sabzi becomes dry.
Add garam masala and mix well. Cook for another 2-3 minutes and serve hot.