Indian Carrot Curry (Gadjar Kari) Recipe

click to rate
0 votes | 1255 views
Servings: 4

Ingredients

Cost per serving $0.80 view details

Directions

  1. Heat oil in a large nonreactive saucepan over medium heat. Add in cumin seeds, mustard seeds, turmeric, cardamom, curry pwdr, cloves and cayenne and saute/fry till fragrant, about 30 seconds. Add in carrots and saute/fry till lightly golden brown, 3 to 5 min. Stir in bananas and raisins. Add in water, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer till carrots are tender but not mushy, about 20 to 25 min. Shake pan occasionally. Uncover, increase heat to medium, and cook, shaking the pan frequently, till most of the liquid evaporates and vegetables are glazed, 5 - 10 min. Garnish with parsley or possibly coriander.
  2. Yields 4 side-dishservings.
  3. 25 Indian Apple Chutney
  4. Note: The first Jews arrived in India more than 2,000 years ago. Three distinct communities later sprang up on the subcontinent: Bombay in the west, Cochin in the southwest; and in the east, Calcutta. This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots.

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 4 servings
Calories 236  
Calories from Fat 132 56%
Total Fat 15.06g 19%
Saturated Fat 1.25g 5%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 739mg 31%
Potassium 617mg 18%
Total Carbs 26.18g 7%
Dietary Fiber 5.3g 18%
Sugars 13.45g 9%
Protein 2.54g 4%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment