Sunday, January 8, 2012

Carrot Curry

Love carrots for their nutritional profile and taste! but my love for carrots wasnt always like this! Mom used to make curry and I dont remember having loved it as a kid. Ofcourse, I had always loved the carrot halwa that she made. Apart from that, nothing about this root vegetable seemed to entice me.
However, this vegetable could not be ignored for long, given its antioxidant richness... J

Carrots - 1 lbs, chopped
Onions - 2 medium, finely chopped
Cloves (lavang) - 3
Garlic - 2 tsp, minced
Dried red chillies - 2, tear & deseed
Curry leaves - 1 sprig
Turmeric - 1/2 tsp
Poppy seeds powder - 1 tsp
Garam masala powder - 1 tsp
Fennel seeds powder - 1 tsp
Salt to taste
Green chillies - 4, slit lengthwise
Cilantro - 2 tbsp, finely chopped
Oil - 2 tbsp
Milk - 3 tbsp
Water - 4 tbsp (if required)

  1. Heat oil in a saute pan and add cloves, red chillies, garlic, curry leaves. Saute for just a few seconds and add chopped onion.
  2. Add turmeric, salt, poppy seeds powder and saute until onion turns translucent.
  3. Add carrots & let fry for 5 minutes before adding garam masala, fennel seeds powder and green chillies.
  4. Cover and simmer for 15 mins. Remove lid and add water if carrots are not cooked yet
  5. If adding water, cover & let simmer for 5 more minutes
  6. Add milk mix and simmer uncovered for a couple of minutes.
  7. Adjust salt, turn off heat & add cilantro.

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