Gajjar tal nu shaak (carrot sesame curry)

Name: Gajjar tal nu shaak (carrot sesame curry)
Yield: 4 servings
Cuisine: British
Ingredients: 8-10 medium size carrots; 1 tablespoon oil; 1/2 teaspoon cumin seeds; 1 teaspoon ginger finely chopped; 1 teaspoon garlic finely chopped; 1/2 cup chopped tomatoes; 1/2 teaspoon turmeric; 1 teaspoon chilli powder; 2 teaspoon cumin and coriander powder; 1 tablespoon roasted sesame seeds; 3-4 curry leaves; Salt to taste; 1 teaspoon lemon juice and 1 teaspoon sugar(optional)

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Gajjar tal nu shaak (carrot sesame curry)

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

4 servings

8-10medium size carrots
1 tablespoonoil
1/2 teaspooncumin seeds
1 teaspoonginger finely chopped
1 teaspoongarlic finely chopped
1/2 cupchopped tomatoes
1/2 teaspoonturmeric
1 teaspoonchilli powder
2 teaspooncumin and coriander powder
1 tablespoonroasted sesame seeds
3-4curry leaves
Salt to taste
1 teaspoonlemon juice and 1 teaspoon sugar(optional)

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Steps

1

Wash and peel carrots. Cut in small cubes or you can slice them as well.
Over medium flame, add oil in a pan, curry leaves and cumin seeds. Once it starts to sizzle add ginger, garlic and chillies. Stir it so it doesn’t stick in the bottom. Add in carrots and mix well. Cover and let it cook for about 4 minutes on low heat.
2
3

Add cumin and coriander powder, turmeric,chilli powder and salt and mix well. Cover and let it cook until its tender. Give a stir occasionally so it doesn’t stick at the bottom.
Add the chopped tomatoes and roasted sesame seeds. Cook for further 2 minutes.
Transfer in a serving dish and garnish with coriander. Enjoy with roti, plain rice etc.
4

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Cooksnaps

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Rekha Bapodra @rekhascooking

on January 24, 2023 11:07

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.