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Gajar Makhani – Indian-Style Butter Carrots

Yield

Yield: 4 - 8 Servings

Ingredients

  • 1 ¾ oz butter
  • 2 Tbsp vegetable oil
  • 1 cup raw cashews
  • 2 garlic cloves, finely chopped
  • 1 Tbsp finely grated fresh ginger
  • 1 Tbsp brown mustard seeds
  • 4 curry leaf branches, leaves picked (about 35-40 leaves)—SEE NOTE BELOW
  • 1 bunch cilantro, washed well
  • 3 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 1 tsp mild chili powder
  • 1 ½ cups Greek-style yogurt
  • 1 ½ pounds carrots, cut into 1 1/4-inch pieces on the diagonal (peeling optional)
  • 1 Tbsp brown sugar
  • 1 lb 9 oz tomato passata (tomato puree)
  • 1 cup coconut cream, plus extra to serve
  • Steamed basmati rice, to serve
  • Naan or roti bread, to serve

Instructions

  • Heat butter and oil in a wide saucepan over medium high heat. Add the cashews and toss for 3 minutes, or until toasted and golden.
  • Add the garlic, ginger, mustard seeds and curry leaves and cook, stirring, for 2 minutes, or until aromatic. Set aside half the cashew mixture for serving.
  • Separate the cilantro leaves and stems. Finely chop both and keep them separate. Add the cilantro stems and spices to the pan and cook, stirring constantly, for 1 minute, or until fragrant.
  • Stir in the yogurt until combined, then add the carrot and stir to coat. Stir in the sugar, tomatoes, coconut cream and 1 cup water and bring to a simmer.
  • Partially cover the pan with a lid. Simmer over low heat for 30–45 minutes, or until the thickest piece of carrot you can find is fork-tender, and the gravy has thickened and reduced slightly.
  • Serve drizzled with extra coconut cream and sprinkled with the reserved cashew mixture and cilantro leaves, with rice and naan or roti bread.

Notes

Note from Chef Andrea: Fresh curry leaves may not be readily available, but that’s not a reason to forego making this recipe! At the very least, forego the curry leaves or any substitute and this dish will still have a lot of flavor. That being said, some food co-ops or grocery stores may have dried curry leaves available in the bulk spice/herb section. I have purchased them at the Wedge Co-Op in Minneapolis before. If you can’t find fresh leaves, substitute half the amount called for in the recipe with dried curry leaves. Curry leaves impart a citrusy flavor, so if you can’t find fresh or dried curry leaves you can also just use some fresh lemon or lime zest to add a little brightness to the dish. If using fresh zest, I recommend adding it at the end of cooking for the best flavor.

Carrots
Carrots
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