Friday, 21 February 2014

Aloo Gajjar

I found some carrots and potatoes that needed used, and thankfully I spotted a simple recipe for a side using exactly this!
Spice your vegetables up a little and serve alongside any Indian or Indian-inspired main dish. Originally they "only" used 120ml water in this recipe, but I added a little more and let it cook for longer so it turned extra soft, mmmm!

Aloo Gajjar
(Serves 2 as a side)


1/2 tbsp vegetable oil (or 20g light butter) and a splash of water
2 tsp cumin seeds
220g potatoes, diced (and peeled)
200g carrots, peeled and diced
1/2 tsp chilli powder
1/2 tsp turmeric
1 tsp ground coriander
A good pinch of salt
120-200ml water

- Heat the oil or butter in a medium pan along with a splash of water and add the cumin seeds. Fry until they start popping.

- Now, add the potatoes and carrots, and fry for about 5-6 minutes, stirring occasionally.

- Once they're starting to soften a little, add the remaining spices, make sure all the vegetables are coated, before pouring in the water. Cover and cook until all the water has been soaked up and the vegetables are cooked (5-6 minutes) OR if using more water, cook uncovered for about 10-15 minutes until the potatoes and carrots are extra soft.

Serve with whatever you see fit for the dish, and enjoy!


Original source:
All Colour Indian Cookbook, No. 166

- Jules

2 comments:

  1. I loooove Indian food and this looks right up my alley!

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    Replies
    1. Awh cheers! It's a lovely curried dish whether it's used as a side or perhaps part of the filling of a chapati wrap! :) x

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