7 Easy Indian Carrot Recipes to Make at Home

Vegetarian dishes are very popular in India and one well-used vegetable is the carrot as there are several great carrot recipes.

Carrots are known as gajar in India and are a very versatile ingredient. Dishes which exhibit different flavours and textures can be created.

Combining the vegetable with intense spices within dishes make them an enjoyable meal option among non-vegetarians as well as vegetarians.

There are classic dishes like carrot sabzi but people like to experiment with food so there are various dishes to suit all taste preferences.

We have seven Indian carrot recipes which should help when deciding on what carrot dish to make.

Carrot with Potato and Peas Sabzi

This dish is a classic in Punjabi homes and throughout many parts of South Asia. It’s an amazing combination of vegetables which are tantalising for the tastebuds.

Each vegetable offers different flavours as well as textures. the potatoes have a more earthy taste and are much more robust than the soft peas and carrots, both of which have a subtle sweetness.

The addition of intense spices makes it a nutritious and flavourful meal which is perfect at any time of the day.

Ingredients

• 3 Carrots, diced into small pieces
• 4 Potatoes, cubed
• ½ cup peas
• 2 Tomatoes, roughly chopped
• 2 Green chillies, roughly chopped
• 3 tbsp coriander leaves, finely chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric
• 1 tsp coriander powder
• 1 tsp ginger paste
• ¼ tsp red chilli powder
• ¼ tsp garam masala
• Salt, to taste
• ¼ cup of water
• 2 tbsp mustard oil
• A pinch of asafoetida

Method

1. Place the tomatoes and green chillies into a blender and blend into a fine paste. Transfer to a bowl.
2. Heat oil in a pan. When hot, add the cumin seeds and asafoetida before adding the coriander powder, turmeric, ginger, tomato-chilli paste and red chilli powder. Mix well and cook until the oil begins to separate.
3. Add the vegetables and season. Continuously stir until the vegetables are fully coated.
4. Pour in the water and stir. Cover the pan and cook for five minutes on a low flame. Stir and cook for another five minutes. Remove the lid and cook uncovered for four minutes.
5. Add a splash of water and cook for three minutes. Add the garam masala and coriander and mix well.
6. Remove from the heat and serve alongside rice or naan.

This recipe was inspired by Indian Good Food.

Carrot Fry

This is a simple dry carrot curry which is brought together by a spice powder.

Instead of the usual chilli to increase the heat, this carrot recipe uses mustard. It is a unique change but it still achieves the same thing.

The perfect contrast is sweetness and the hint of sweetness from the peas brings the whole dish together. It is typically served alongside plain rice, especially in South India.

Ingredients

• 2 cups carrots, cut into small cubes
• ½ cup peas
• 1 Green chilli, chopped
• 1 tsp turmeric
• Salt, to taste

Seasoning

• ¾ tsp ginger, grated
• 2 tsp oil
• A sprig of curry leaves
• ½ tsp cumin seeds
• ½ tsp mustard
• 1 tsp urad dal
• 1 tsp channa dal
• A pinch of asafoetida

To Roast and Grind

• 1 tsp sesame seeds
• 1 tsp channa dal
• 1 tsp urad dal
• 1 tsp dry coconut
• 1 Red chilli
• ½ Garlic clove
• ¼ tsp cumin seeds

Method

1. Dry roast the channa dal and urad dal until golden. Add the coconut, sesame seeds, cumin, garlic and the chilli. When the coconut becomes fragrant, transfer to a plate to cool.
2. In the same pan, heat some oil and the mustard, cumin and dals. When the dal becomes golden, add the ginger and curry leaves. Add the asafoetida and cook for a minute.
3. Reduce the flame and add the carrots, peas, turmeric and salt.
4. Stir then cover and cook until the carrots are just cooked. Pour in a splash of water if needed.
5. As the carrots cook, grind the roasted ingredients until they become a fine powder.
6. Sprinkle the spice powder into the pan and mix well. Season and cook for two minutes. Remove from the heat and serve.

This recipe was adapted from Indian Healthy Recipes.

South Indian Carrot Stir Fry

Carrot stir fry or carrot poriyal is a dish which forms an integral part of a South Indian meal.

Poriyal in Tamil refers to a vegetable stir fry with spices which is usually flavoured with fresh coconut. This dish is filled with spices but it has a mild flavour so that it doesn’t overpower the flavours of the carrot and coconut.

The grated carrot dish is a delicious vegetarian option to act as the side dish for the main meal.

After grating the carrots, the dish takes less than half an hour to make.

Ingredients

• 2 cups carrots, grated
• 1½ tsp coconut, grated
• ¼ tsp mustard seeds
• ¼ tsp ginger, grated
• 2 Dry red chillies, broken
• ½ tsp split skinless urad dal
• A pinch of turmeric powder
• A few curry leaves
• 2 tsp oil
• Salt, to taste

Method

1. Heat oil in a pan and add the mustard seeds. When they splutter, add the dal and cook until it begins to turn brown.
2. Add the red chillies, curry leaves and ginger. Fry for a few seconds. Add the carrots and turmeric then season with salt.
3. Pour in a tablespoon of water then cover and cook on a low flame until the carrots turn soft. Stir occasionally.
4. Once the carrots are fully cooked, add the coconut. Increase the heat and fry for one minute.
5. Remove from the heat and serve.

This recipe was inspired by Blog Explore.

Sweet Carrot Halwa

While carrots are mainly associated with savoury dishes, they can also be made into sweet dishes and this carrot halwa is a perfect example.

Halwa is a classic Indian dessert which is made with a few ingredients.

The popular sweet is made with carrots, milk, sugar and flavoured with cardamom. The result is a delicious dessert that is perfect for any occasion.

Ingredients

• 2 cups carrots, shredded
• 2 cups of milk
• 3 tbsp unsalted butter/ghee
• ¼ cup of sugar
• ½ tsp cardamom powder
• 6 Cashews, roasted and broken

Method

1. Dry roast the cashew nuts until browned. Set aside.
2. Meanwhile, pour the milk into a non-stick pan and boil until it reduces to about one cup. Stir often to prevent burning. Once done, set aside.
3. In a frying pan, melt the butter and add the carrots. Stir fry for eight minutes until they become tender and have slightly changed in colour.
4. Add the milk and cook for 10 minutes until the milk evaporates.
5. Add the sugar and cardamom powder. Cook for four minutes until the halwa begins to leave the side of the pan.
6. Remove from the heat, garnish with cashew nuts and serve.

This recipe was inspired by Manjula’s Kitchen.

Carrot Dosa

Dosa is one of the most popular snacks in Indian cuisine as there are so many variations. A carrot version is a delicious option.

It is a soft and light dish which is similar to a pancake but made with rice flour.

The inclusion of carrot makes this dish much more nutritious. The grated carrot runs through the dosa, adding an extra depth of texture.

This popular breakfast option also has grated coconut which lends to the softness of the dosas but it provides an energy boost.

Ingredients

• 1 cup carrot, grated
• ½ cup coconut, grated
• 1 cup of rice flour
• 1¾ cups water
• 2 tsp sugar
• 2 tsp green chillies, finely chopped
• 5 tbsp fresh curds
• Salt, to taste
• Oil, for greasing and cooking

Method

1. In a deep bowl, add all the ingredients apart from the oil. Pour in the water and stir for a few minutes to ensure everything is fully combined.
2. When it forms a batter, heat a non-stick griddle and lightly grease with the oil.
3. Pour a ladle of batter onto the griddle and allow to spread, creating a five-inch diameter circle.
4. When one side has turned golden brown, flip over and cook using a little oil.
5. Remove when both sides are golden and repeat the process. Serve with green chutney.

This recipe was inspired by Tarla Dalal.

Carrot and Onion Pakora

While there are endless variations in terms of the types of pakora that you can make, this carrot and onion variation is a tasty option.

Both vegetables are mixed with various spices which are then deep-fried in a light, crispy batter. Each mouthful is a burst of flavour.

It is a perfect appetiser to have before a meal. Eat it with a sweet chutney of your choice.

The sweetness of the chutney offsets the spice of the pakoras which makes for a delicious combination of flavours.

Ingredients

• 1 Large onion, thinly sliced
• 1 Large carrot, peeled and grated
• ½ tsp baking powder
• ½ tsp red chilli powder
• ½ tsp cumin seeds
• 1¼ cup chickpea flour
• ½ cup of water
• Salt, to taste
• Vegetable oil, for frying
• Green chillies, sliced
• Coriander leaves, chopped

Method

1. Heat the oil in a large wok on high heat.
2. Meanwhile, place the onion and carrot into a large bowl. Sift in the chickpea flour and baking powder. Add the chilli powder, cumin seeds, salt and water.
3. Stir until all the ingredients are well combined and have formed into a batter.
4. Take heaped tablespoons of the mixture and gently drop into the oil. Cook for four minutes until it is golden all over. Fry in batches.
5. When done, remove from the wok and drain on kitchen paper.
6. Garnish with the green chillies and coriander. Serve with a sweet chutney of your choice.

This recipe was inspired by Anna Gare’s Cab Fare.

Carrot Pickle

Within Indian cooking, a spicy pickle typically goes alongside a vegetarian dish and this carrot pickle is the ideal accompaniment.

This pickle has an intense spicy flavour but there is also a slight tanginess that comes from the lemon juice.

It is a pickle recipe which takes less than 10 minutes to make and it is one which can be modified. All the ingredients can be adjusted to your taste.

Ingredients

• ½ cup carrots, finely chopped
• 2 tbsp ginger, finely chopped
• A pinch of turmeric
• ¼ tsp fenugreek seeds
• 2 tsp mustard seeds
• 2 tsp red chilli powder
• ¾ tbsp lemon juice (adjust to personal taste)
• Salt, to taste

Method

1. Dry roast the fenugreek until they start to brown. Turn off the heat and add the mustard seeds. Allow them to cool completely before grinding into a powder.
2. In a pan, heat some oil then add the carrots and ginger. Mix to coat in the oil.
3. Add the chilli powder, turmeric, salt and fenugreek-mustard powder. Mix well to ensure everything is combined.
4. Pour in the lemon juice and taste to adjust any flavours if needed.
5. Remove from the heat and store in an airtight ceramic jar.

This recipe was inspired by Indian Healthy Recipes.

Carrot dishes are a delicious option to go for especially because different types of Indian food can be made.

From sweets, snacks and main meals, there is a plethora to choose from.

All showcase the vegetable in different ways and are cooked differently to bring out a wide array of flavours.

While these carrot recipes are a helpful guide, you can adjust the ingredients to achieve the flavour you want.