Carrot Masala

2
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A nice side for a Indian dinner. Garam Masala is an Indian spice mix. I have an easy version posted here, or you can buy it pre-mixed in ethnic sections of larger groceries or at Indian spice shops."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (393.3 g)
  • Calories 269.1
  • Total Fat - 14.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 0 mg
  • Sodium - 184.3 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 9.4 g
  • Sugars - 14.2 g
  • Protein - 4.7 g
  • Calcium - 108.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 43.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a skillet. Add cumin seed, mustard seed and onion and saute 2 minutes.

Step 2

Stir in Serrano pepper, ginger, turmeric and chili powder.

Step 3

Cook until onions start to brown, about 5 minutes.

Step 4

Add carrot slices and water and cover. Simmer for 10 minutes, adding a little more water if needed.

Step 5

Stir in peas, if using, and garam masala. Cook until peas are heated.

Tips & Variations


No special items needed.

Related

Maito

Made this with my homemade garam masala and no serrano, since my Indian chilli powder is very hot. The spices in this made the dish so delicious - it still was super spicy, but my carrots were also on the small side. I can't wait to try this again with less chilli powder to see how it turns out. Still loved loved loved the way it came out, just definitely on the Indian hot scale the way I made it.

review by:
(20 Sep 2017)

artandkitchen

Wow! This was so tasty! I'm not a fan of carrots+peas as this remembers me to ready made food, but this was so special that we all loved this very much. Thanks a lot for this tasty recipe!

review by:
(19 Aug 2017)

breezermom

I really enjoyed these. Some of the guests and family members thought they were too spicy. I used a serrano chile, and there was definitely heat in the dish. But I enjoyed it with the flavors of the spices. For those that are heat sensitive, I recommend seeding the peppers before cooking. Thanks for sharing. Made for CQ 2017 for the Smok'in Chefs.

review by:
(18 Aug 2017)