CARROTS INDIAN RECIPE RECIPES

INDIAN CARROTS, PEAS AND POTATOES RECIPE | ALLRECIPES

Indian Carrots, Peas and Potatoes Recipe | Allrecipes image

This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!

Provided by MTORRES3

Categories Side Dish Vegetables Green Peas

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 tablespoons vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
6 potatoes, diced
1 (10 ounce) package frozen mixed peas and carrots
3 tablespoons water, or as needed

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Nutrition Facts : Calories 307.3 calories, CarbohydrateContent 45.5 g, FatContent 12.3 g, FiberContent 7.5 g, ProteinContent 6.5 g, SaturatedFatContent 1.9 g, SodiumContent 251.3 mg, SugarContent 2.9 g

ROASTED CARROTS WITH TURMERIC AND CUMIN RECIPE - NYT COOKING

Roasted Carrots With Turmeric and Cumin Recipe - NYT Cooking image

These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

10 medium carrots, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
1/2 teaspoon cumin seeds, lightly toasted
1/2 teaspoon coriander seeds, lightly toasted
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon turmeric
1/2 teaspoon Aleppo pepper or mild chili powder
2 tablespoons chopped fresh mint

Steps:

Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

Nutrition Facts : @context http//schema.org, Calories 121, UnsaturatedFatContent 5 grams, CarbohydrateContent 11 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 268 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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