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Carrot Curry with Nuts

2 Mar

Carrot Curry with Nuts.

Carrot is paired with peanuts and almonds for a fresh and crunchy taste. Carrots are chopped up and cooked in tempered oil till soft. Coarsely ground peanuts and almonds is added to the cooked carrots along with other seasonings and herbs. This carrot preparation tastes good with rice or roti.
Makes: around 3 Servings of Carrot Curry with Nuts.


Carrots 3 – 4 Medium Sized
Roasted Peanuts 1 tbsp
Almonds 4 – 6
Garam Masala Powder a big Pinch
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Oil 1 tsp

Method of preparation:

Peel, remove ends and chop carrots into small pieces.
Wash and finely chop cilantro leaves.
Blanch the almonds and peel off the skin.
Coarsely grind the peanuts and almonds.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped carrots and salt.
Cook covered on low flame till carrot turns soft but not mushy.
Add few splashes of water if the carrot seems to stick to the bottom of the pan.
When carrot turns soft, add ground peanuts and almonds, red chile powder, garam masala and cilantro.
Stir fry for a minute and remove from heat.
Serve carrot curry with nuts over plain steamed rice and dollop of ghee.
Notes: Make sure the carrot is cooked right.

Suggestions: If carrot is not cooked properly, cook it covered on low flame till done.
Variations: You can also add lemon juice at end.
Other Names: Carrot Curry with Nuts, Gajar Curry.