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Indian Carrot Curry (Gadjar Kari)


Margarine or vegetable oil
¼ cup
Cumin seeds
1 tbsp
Yellow mustard seeds
1 ½ tsp
Ground turmeric
1 ½ tsp
Ground cardamom
1 tsp
Curry powder
1 tsp
Ground cloves
¼ tsp
¼ tsp
Carrots- sliced or cut into chunks
Banana- peeled and sliced
1 medium
Golden raisins
¼ cup
1 cup
1 tsp
Ground black pepper
to taste 
Chopped fresh parsley or coriander
for garnish

Heat margarine or oil, add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and Sauté until fragrant, about 30 seconds.

Add the carrots and Sauté until lightly colored, 3 to 5 minutes. Stir in banana and raisins.

Add the water, salt and pepper. Bring to a boil, cover and reduce the heat to low. Simmer until the carrots are tender but not mushy, about 20 minutes.

Uncover, increase the heat to medium, and cook, shaking the pan frequently, until most of the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes. Garnish with the parsley or coriander.