Gajar nu shak (carrot curry with sesame seeds)

It’s quite an autumnal day here in Scotland so I opted to have a carrot dish. As neither my hubby or daughter eat cooked carrots, I was able to make this dish exactly to my spicy tastes. I love this shaak as it’s very simple and the delicate flavours complement eachother very well.

Ingredients:

  • 1tbs groundnut oil
  • 1 tsp cumin seeds (jeera)
  • 2 inches ginger peeled and grated (I used more as I love ginger. Adjust as per your taste)
  • 1 fresh green chili chopped finely
  • 370g carrots
  • 1tsp salt (nimak)
  • 1tsp chili powder (lal murcha)
  • 1tsp cumin coriander powder (dhana jeeru)
  • 1/2tsp turmeric powder (hurder)
  • 4-5 curry leaves (optional, choose fresh as dried have no taste) (limbra)
  • 1 tomato chopped very finely
  • 1 1/4 tbs toasted sesame seeds
  • Coriander to garnish

Preparation:

  • Wash then peel carrots
  • Cut into 1cm pieces

Cooking:

  • Heat oil over a medium flame in a heavy bottom pan
  • Add cumin seeds and wait for them to start sizzling. Add ginger and chilis. Stir to prevent them sticking
  • Put carrots in and stir fry for 3-4 minutes
  • Stir in all the spices and mix to combine well. Turn down heat to low flame and cover with a lid. Stir frequently to prevent the shaak from sticking. Let the carrots cook until they start to go tender – the final consistency should be al-dente so do not overcook.
  • Add in tomatoes and curry leaves. Cook for a minute then stir in the sesame seeds. Let the shaak continue to cook for a few more minutes then turn off and let it cool down slightly before garnishing with coriander. Serve with plain basmati rice.

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