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.
- 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
- Wash then peel carrots
- Cut into 1cm pieces
- 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.