5 Delicious Indian Carrot Dishes to Make

Let’s delve into the array of delicious South Asian dishes that highlight the diverse textures and flavours carrots can offer.

5 Delicious Indian Recipes Featuring Carrots

These recipes highlight the incredible range of flavours and textures

Carrots, with their vibrant colour and natural sweetness, are versatile vegetables that can be transformed into a variety of delicious dishes.

In Indian cuisine, carrots are not just a healthy addition to salads but are also the star ingredient in many traditional recipes.

From savoury stir-fries to indulgent desserts, carrots bring a unique flavour and nutritional boost to every meal.

There is plenty of variety from the comforting warmth of Gajar Shorba to the sweet indulgence of Gajar ka Halwa.

Let’s dive into five delightful Desi dishes that showcase carrots as the main ingredient.

Gajar ka Halwa

Gajar ka Halwa is a beloved dessert known for its rich, creamy texture and delightful flavour.

It is often enjoyed on its own or with a scoop of vanilla ice cream.

A popular dessert during Indian festivals such as Diwali, Holi, and Raksha Bandhan.

The dish is a symbol of warmth and hospitality, often prepared to welcome guests and mark joyous events.

It can be served warm or at room temperature.


  • 1 kg Carrots (grated)
  • 1 litre Full-fat Milk
  • 200 grams Sugar (adjust to taste)
  • 4 tablespoons Ghee
  • 1 teaspoon Cardamom powder
  • 2 tablespoons Raisins
  • 2 tablespoons Cashews (chopped)
  • 2 tablespoons Almonds (sliced)
  • 2 tablespoons Pistachios (sliced)


  1. In a heavy-bottomed pan or kadhai, add the grated carrots.
  2. Pour in the milk and mix well. Once it starts boiling, reduce the heat to low and let it simmer.
  3. Continue to cook the carrots in the milk, stirring occasionally until the milk reduces and thickens.
  4. Once the milk has been reduced and the carrots are cooked, add the sugar. Mix well and continue to cook on low heat. The mixture will become slightly liquid again as the sugar melts.
  5. Cook until the mixture thickens again, stirring frequently.
  6. Meanwhile, in a separate pan, heat the ghee.
  7. Pour the hot ghee into the carrot mixture and mix well. Continue to cook on low heat until the ghee begins to separate.
  8. Add the cardamom powder to the halwa and mix well.
  9. In a small pan, lightly roast the cashews, almonds and pistachios until they are golden brown.
  10. Mix the roasted nuts and raisins into the halwa and serve.

Gajar Matar

Gajar Matar is a simple yet flavourful dish made with carrots and green peas.

It is a dry stir-fry that is often seasoned with a variety of spices, making it a delicious and nutritious addition to any meal.

This dish is commonly prepared in Indian households and is enjoyed with roti, paratha, or rice.

This dish is relatively low in calories and can be a healthy addition to a balanced diet.

Green Peas are high in protein, fibre, vitamins A, C, and K, and several B vitamins.


  • 2 cups Carrots (diced)
  • 1 cup Green Peas (fresh or frozen)
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 1 teaspoon Ginger-Garlic Paste
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Turmeric
  • 1 teaspoon Red Chili Powder (adjust to taste)
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala
  • Salt (to taste)
  • 2 tablespoons Oil
  • Fresh Coriander Leaves (chopped, for garnish)


  1. In a large pan, heat the oil over medium heat.
  2. Once the oil is hot, add the cumin seeds. Let them splutter for a few seconds then add the chopped onions
  3. Add the chopped onion to the pan and fry until golden brown.
  4. Add the ginger-garlic paste to the pan. Sauté for a minute until the raw smell disappears.
  5. Add the chopped tomato to the pan. Cook until the tomato softens and blends with the onion mixture, forming a thick masala base.
  6. Mix in the turmeric, red chilli powder and coriander powder.
  7. Add the diced carrots and green peas to the pan. Mix well to coat the vegetables with the masala.
  8. Season with salt and mix well.
  9. Cover the pan and reduce the heat to low. Cook the vegetables for about 10-15 minutes, stirring occasionally. If the mixture becomes too dry, add a little water to prevent sticking.
  10. Once the vegetables are cooked, sprinkle garam masala over the stir-fry. Cook for another two minutes then serve.

Carrot Raita

Carrot Raita is a refreshing and cooling side dish made with grated carrots and yoghurt.

It is typically served chilled or at room temperature.

Carrot raita is a versatile side dish that pairs well with a variety of Indian dishes such as biryani, pulao, paratha and curries.

It can also be enjoyed as a light and healthy snack on its own.


  • 2 medium-sized Carrots (grated)
  • 2 cups Yoghurt (whisked)
  • ½ teaspoon Cumin Powder (roasted)
  • ½ teaspoon Salt (adjust to taste)
  • 1 Green Chili (finely chopped)
  • Fresh Coriander Leaves (chopped, for garnish)
  • ¼ teaspoon Red Chilli Powder (optional, for garnish)


  1. Add the grated carrots to the whisked yoghurt and mix well.
  2. Add the roasted cumin powder, black salt, and salt to the mixture.
  3. Mix in the green chilli.
  4. Transfer the carrot raita to a serving bowl.
  5. Garnish with freshly chopped coriander leaves.
  6. Sprinkle a pinch of red chilli powder on top for an extra touch of colour and flavour.

Carrot Paratha

Carrot Paratha is a nutritious and flavorful flatbread made with whole wheat flour and grated carrots.

The carrots are mixed with spices and sometimes herbs, then stuffed into the dough to create a delicious and wholesome paratha.

It is a popular breakfast or lunch option and is often served with yoghurt, pickle, or a side of curry.

The wheat flour provides fibre, protein, and essential nutrients.


  • 2 cups Whole Wheat Flour
  • ½ teaspoon Salt
  • 1 tablespoon Oil or Ghee
  • Water (as needed to knead the dough)
  • Ghee (for cooking)

For the Filling

  • 2 medium-sized Carrots (grated)
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Carom Seeds
  • ½ teaspoon Turmeric
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Dry Mango Powder
  • Salt (to taste)
  • 1 tablespoon Oil
  • Fresh Coriander Leaves (chopped, optional)


  1. In a large mixing bowl, add the whole wheat flour and salt.
  2. Add the oil or ghee and mix well with your fingers until the mixture resembles breadcrumbs.
  3. Gradually add water and knead the mixture into a smooth and soft dough.
  4. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
  5. Heat some oil in a pan then add cumin seeds and carom seeds.
  6. Add the grated carrots and cook for a few minutes until they soften.
  7. Add turmeric, red chilli powder, garam masala, coriander powder, amchur powder and salt. Mix well and cook for three minutes.
  8. Turn off the heat and allow to cool. If using, add chopped fresh coriander leaves and mix well.
  9. Divide the dough into equal-sized balls (about the size of a golf ball).
  10. Take one dough ball and flatten it slightly with your hands.
  11. Dust it with a little flour and roll it into a small circle (about 4-5 inches in diameter).
  12. Place a spoonful of the carrot filling in the centre of the rolled-out dough circle. Gather the edges of the dough and bring them together to seal the filling inside. Pinch the edges to ensure the filling is fully enclosed.
  13. Gently flatten the filled dough ball with your hands.
  14. Carefully roll into a larger circle (about 6-7 inches in diameter). Repeat with the rest of the dough and filling.
  15. Heat a tawa or flat griddle over medium heat.
  16. Place the rolled-out paratha on the hot tawa. Cook for about 1-2 minutes until small bubbles start to appear on the surface.
  17. Flip the paratha and apply a little ghee or oil on the cooked side. Flip again and apply ghee or oil on the other side.
  18. Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.

Gajar Shorba

Carrot Soup, known as Gajar Shorba, is a warm and comforting soup made primarily from carrots.

It is flavoured with aromatic spices and herbs, making it a delightful and nutritious dish.

This soup is often enjoyed as an appetiser or a light main course, especially during the colder months.

It pairs well with crusty bread or a side salad.

Its smooth texture and warm flavours make it a comforting choice for any meal.


  • 4-5 medium-sized Carrots (chopped)
  • 1 Onion
  • 2-3 cloves Garlic
  • 1-inch piece Ginger
  • 4 cups Vegetable Broth or Water
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Turmeric
  • ½ teaspoon Red Chilli Powder
  • Salt (to taste)
  • Black Pepper (to taste)
  • 2 tablespoons Ghee
  • Fresh Cream (optional, for garnish)
  • Fresh Coriander Leaves (chopped, for garnish)


  1. In a large pot, heat the ghee over medium heat.
  2. Add the cumin seeds and let them splutter for a few seconds until they release their aroma.
  3. Add the chopped onion to the pot and sauté until it turns translucent.
  4. Add the chopped garlic and ginger and sauté for another minute until fragrant.
  5. Stir in the carrots and cook for a few minutes.
  6. Add turmeric, red chilli powder, salt and black pepper. Mix well to coat the carrots with the spices.
  7. Pour in the vegetable broth or water. Stir well to combine then bring to a boil.
  8. When it is boiling, reduce the heat to low, cover with a lid and simmer for 25 minutes.
  9. Once the carrots are tender, turn off the heat. Use a blender to blend the soup until smooth.

Carrots are truly versatile ingredients that can be used to create a wide array of delicious and nutritious dishes.

These recipes highlight the incredible range of flavours and textures that carrots can bring to Indian cuisine.

Whether you’re looking to add more vegetables to your diet or simply want to try something new, these carrot-based dishes are sure to delight your taste buds.

Kamilah is an experienced actress, radio presenter and qualified in Drama & Musical Theatre. She loves debating and her passions include arts, music, food poetry and singing.

Images courtesy of the daily flavor, recipe times of india,

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