• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Travel
  • Lifestyle
  • Shop
  • About
    • Contact
    • Press

Honey, Whats Cooking logo

January 14, 2010 8 Comments

Gajar Ki Subzi (Carrots sauteed in South Indian spices with milk)

HAPPY LOHRI!
Celebrate the Harvest Festival!

What do you do with leftover carrots, besides making the obvious, Carrot Cake?  Well, if you aren’t going to indulge in delicious Carrot Cake, I suggest you try this Carrot Fry recipe.  It is surprisingly good, healthy, and look, all the colors of India can be seen in this dish… orange, green, and white (milk).

OK, so I’ll be honest here, carrots are not exactly my favorite vegetable when it comes to Indian food, but when cooked with aromatic Indian spices, it can be tasty.  This isn’t my favorite dish, but it is good to have for a change.  This version of Carrot Fry is made Andhra style, hence this dish is quite spicy… the milk will tone down the spice a notch.  Note, if you can’t handle the spice, use 1 green chili.  I prefer this dish with rice, nice and hot!  Hope you like it.

NUTRITION: Carrots are LOADED with Vitamin A (eyes).  Also, it is a very good source of Fiber, Vitamins C and K.  Milk adds some Calcium to this dish.


INGREDIENTS:

  • Oil – 1.5 tbsp
  • Carrots – 16 oz bag or 10 carrots (chopped)
  • Onion – 1 medium (chopped)
  • Garlic – 3 cloves (chopped)
  • Green Chillies – 2 (chopped)
  • Curry Leaves – a few
  • Urad Dal – 2 tsp
  • Cumin Seeds – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Red Chili Powder – 1/4 tsp
  • Dhaniya Powder – 2 tsp
  • Garam Masala – 1/2 tsp
  • Milk 1% / 2% – 1/2 cup 
  • salt to taste

DIRECTIONS: 1. Here is what you’ll need.  Chop the garlic, onion, green chillies and carrots.

2. Set aside the seeds you will need for tempering.  You will need to work fast.

3. Add oil to a pan on low-medium heat (dial #4).  Add the cumin seeds, mustard seeds, and urad dal.  Saute until the color of the seeds starts to change.

4. Add the tumeric powder, saute for a few seconds.

5. Add the green chillies and curry leaves.  Careful, it will splutter.  Cook for a minute.

6. Add the onions, garlic, and salt.  Allow this saute for 5 minutes, or until it becomes golden brown.

7. After 5 minutes, add the carrots and dhaniya powder, red chili powder, and salt.  Combine.

8. Cover with a lid and set the heat to dial #3.  Allow this to cook on slow fire for about 20-25 minutes, keep stirring and checking in between.  The steam will soften the carrots.

9. Once the carrots are soft, add garam masala.  Combine.

10. Finally, add the milk and mix well. Cook for a couple minutes and turn off the stove.

11. Output…

Previous Post: « A Basic Indian Salad… Tamatar Piyaz Aur Kheera Salad (Tomato, Onion, & Cucumber Salad with Chat Masala)
Next Post: My Mum’s Mouthwatering… “Adrakh wali Gobi” (Cauliflower Fry flavored with Ginger) »

Reader Interactions

Comments

  1. Anonymous says

    January 25, 2010 at 6:32 PM

    This recipe is excellent! It's easy to make and the color is a beautiful accompaniment next to any dish. I used heavy cream (and about half of what is called for) and the taste was extraordinary! Another wonderful subzi:)
    Mari

    Reply
  2. Lori says

    January 31, 2010 at 4:02 PM

    No such thing as leftover carrots. We eat a TON of them. I buy a five pound bag every two weeks. I love this recipe and am looking forward to trying it. So many lovely recipes on your blog. Thank you.

    Reply
  3. ngs says

    January 31, 2010 at 5:20 PM

    So glad to hear that Lori, I hope you enjoy it. Please leave us your feedback.

    Reply
  4. Lori says

    February 2, 2010 at 10:12 PM

    I made them tonight for dinner. I added in potatoes and added a wee bit more garam masala. It was phenomenol. I have never cooked with urad dal/black lentils. Very tastey. It was so delicious. Thank you.

    Reply
  5. honeywhatscooking says

    February 2, 2010 at 11:19 PM

    Lori, yes potatoes in this dish would taste awesome. You can even add green peas, there is no limit. I can tell you like spice (more garam masala… that's great). Urad Dal is very tasty.
    Glad you enjoyed it!!! Thanks for the feedback, you made my day!

    Reply
  6. Indian Cuisine Blogroll says

    December 10, 2010 at 2:08 PM

    Honey, i tried this carrot stir-fry…i was a little reluctant to add milk intially…but it turned out to be a great condiment…loved it..i've put a picture in my blog…

    Reply
  7. Anonymous says

    September 10, 2011 at 9:56 PM

    I tried this! I didn't have Urad dhal and green chilies the last time, but it turned out great! I came back for the recipe again today and this time I have the green chilies with me. Hope it turns out better! This is one of my go to recipes when I have a bag of carrots waiting to be used. Thank you, my family enjoys this very much. It's in my regular rotation of recipes now. THANK YOU FROM AUSTRALIA!

    Reply
  8. honeywhatscooking says

    September 12, 2011 at 12:10 PM

    @Australian – thank you so much for your comment.. i think you will enjoy this dish even more with green chilies. 🙂 let me know.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar





Subscribe

Don't miss a single post!

Trending

  • World’s BEST Spaghetti RAO’s Homemade Marina...
  • Mexican Pizza Taco Bell (vegetarian)
  • Bombay Grilled Sandwich (vegetarian, gf option)
  • Gajar Ka Halwa | Indian Carrot Pudding (gf)
  • Green Moong Dal Khichdi (healthy)
  • Indian Afternoon Tea
  • Ras Malai Mousse (eggless, 7 ingredients, gluten-f...
  • Zucchini Goat Cheese Pizza (vegetarian)

Footer

About Me

A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

ZUCCHINI ONION TOMATO GOAT CHEESE LAVASH PIZZA. Th ZUCCHINI ONION TOMATO GOAT CHEESE LAVASH PIZZA. The secret ingredient: “goat cheese.” 
For someone who hated goat cheese for so long, I started loving it later in life. Goat cheese adds so much flavor and depth to any pizza. A must try!!!

NUTRITION PER SQUARE: [ 98 calories. 6g protein. 2g fiber. ]

✅ Full Recipe: Link in Bio!
OR
Search [ honey what’s cooking zucchini goat cheese pizza ]

✅ Follow @honeywhatscooking for more recipes!

#lavashbread #lavashpizza #zucchinipizza #goatcheesepizza #quickpizza
Made this trip to NJ for one person only - my mom! Made this trip to NJ for one person only - my mom! She was missing Krish a lot so this trip was mainly for her to spend quality time with him. We left with beautiful memories. Missing home and especially these moments seeing mom and Krish together. Until our next trip. ❤️

#newjersey #missinghome #family #nani #reelskarofeelkaro #reelsitfeelsit
HIGH PROTEIN BHEL WITH TOFU & PEANUTS! Tofu Peanut HIGH PROTEIN BHEL WITH TOFU & PEANUTS! Tofu Peanut Bhel is super easy to make + vegan, delicious, and healthy! 14 grams of protein per serving.

✔️ RECIPE:

➡️ saute tofu
14 ounces organic extra-firm tofu, press & cube
1 tbsp avocado oil
➡️ for tofu peanut bhel
1/2 cup unsalted peanuts roasted
1/2 cup red onions chopped
1/2 cup green bell peppers chopped
1/2 cup tomatoes chopped
1/2 cup frozen organic corn run under hot water
2 tbsp cilantro chutney
2 tbsp tamarind chutney, store-bought
1-2 tbsp lemon juice
1-2 tsp chat masala
1 tsp cumin powder
1/2 tsp red chili powder
salt to taste
➡️ for garnish
1/4 cup sev

Sauté tofu. Dry roast peanuts. Mix all ingredients. Enjoy!

✅ Full recipe: Link in bio OR search [ honey what’s cooking tofu peanut bhel ]

✅ Follow @honeywhatscooking for more recipes!

#bhel #healthybhel #healthyindianfood #indianfood #indianstreetfood #cookingreels #foodreels #reelskarofeelkaro #reelsitfeelsit #veganindian
INDO-MEX OIL-FREE SALAD - Bean Corn Avocado Kachum INDO-MEX OIL-FREE SALAD - Bean Corn Avocado Kachumber Salad. A delicious Mexican spin on the classic Kachumber Salad. Enjoy as a meal or side. This salad is healthy, delicious, and nutritious!

➡️ NUTRITION [ 255 calories. 10g protein. 14g fiber ]

✔️ RECIPE:
15 ounces canned organic black beans, rinsed & drained
1 1/2 cups cucumber chopped
1 cup red onion chopped
1 1/2 cup tomatoes chopped & drained
1 cup frozen organic corn, rinsed & drained
1 tbsp chat masala, I like MDH
1 tsp red chili powder, or cayenne pepper
1/2 tsp salt add more if needed
1/4 cup lime juice freshly squeezed
1 large avocado diced
1/2 cup cilantro chopped

Mix well and enjoy!

✅ Full Recipe: Link in bio OR search [ honey what’s cooking bean corn kachumber salad ]

✅ Follow @honeywhatscooking for more recipes!

#cleaneating #indianfood #indiansalad #kachumbersalad #indomex #indianfusionfood #nocooking #indiareels
#reelskarofeelkaro #foodreels
My favorite kind of muffin - ONE BOWL BLUEBERRY 🫐 MUFFINS made with melted butter, fresh blueberries, and more! Super simple to make! Finish these off with some salted butter on top and they’re just scrumptious. Hope you give it a try with your morning joe ☕️

RECIPE:

➡️ Dry Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
➡️ Wet Ingredients
6 tbsp unsalted butter, melted
1/2 cup + 2 tbsp organic cane sugar
1 @vitalfarms organic egg
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup @stonyfield yogurt
1 1/2 cups blueberries rinsed & dried
1 tbsp all-purpose flour sprinkle over blueberries
➡️ once baked, split muffin in half & spread @kerrygoldusa salted butter. Divine!

✅ Full Recipe: Link in bio!
OR
Google [ honey what’s cooking blueberry muffins ]

✅ Follow @honeywhatscooking for more recipes!

#blueberrymuffins #muffins #summerrecipes #weekendbaking #weekendbrunch #recipereels #bakingreels #bakingvideo
Follow Me On Instagram
  • Home
  • Recipes
  • Travel
  • Shop
  • About
  • Contact
  • Privacy

Subscribe for free recipes & monthly newsletter!

Don't miss a single post!

Recent Posts

  • Zucchini Goat Cheese Pizza (vegetarian)
  • Bean Corn Kachumber Salad (vegan)
  • Vegan Dalgona Coffee | Whipped Coffee
  • World’s BEST Spaghetti RAO’s Homemade Marinara
  • Upma | Rava Upma (vegan)
  • Burrata Bruschetta Indian Style (vegetarian)

© 2022 Honey, What's Cooking.