Carrot fry (carrots sauteed in south indian spices with milk)

Main Dish
5 servings
15 min
25 min
Very Easy


5 servings
- Oil - 1.5 tablespoon

- Carrots - 16 ounces bag or 10 carrots (chopped)

- Onion - 1 medium (chopped)

- Garlic - 3 cloves (chopped)

- Green Chillies - 2 (chopped)

- Curry Leaves - a few

- Urad Dal - 2 teaspoons

- Cumin Seeds - 1 teaspoon

- Mustard Seeds - 1/2 teaspoon

- Turmeric Powder - 1/4 teaspoon

- Red Chili Powder - 1/4 teaspoon

- Dhaniya Powder - 2 teaspoons

- Garam Masala - 1/2 teaspoon

- Milk 1% / 2% - 1/2 cup

- salt to taste


Step 1

Chop the garlic, onion, green chillies and carrots. Set aside the seeds you will need for tempering. You will need to work fast.

Step 2

Add oil to a pan on low-medium heat . Add the cumin seeds, mustard seeds, and urad dal. Saute until the color of the seeds starts to change.

Step 3

Add the tumeric powder, saute for a few seconds. Add the green chillies and curry leaves. Careful, it will splutter. Cook for a minute.

Step 4

Add the onions, garlic, and salt. Allow this saute for 5 minutes, or until it becomes golden brown. After 5 minutes, add the carrots and dhaniya powder, red chili powder, and salt. Combine.

Step 5

Cover with a lid and set the heat to dial . Allow this to cook on slow fire for about 20-25 minutes, keep stirring and checking in between. The steam will soften the carrots.

Step 6

Once the carrots are soft, add garam masala. Combine. Finally, add the milk and mix well. Cook for a couple minutes and turn off the stove.

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