Carrot subzi is something I do not do often and is one of the new recipes that I have tried. I instantly liked this carrot gravy recipe the sweetness in the carrots came out and blended well in the subzi creating a great flavor.
For the second day of cooking with carrots for the theme pick one make three, I made this very different carrot gravy subzi. I have made carrot curry, the South Indian way with coconut, and also made carrots combined with many other vegetables, but since I chose carrots as my main ingredients for the theme, I wanted this to shine like the star in my recipe.
Hence I made this gravy with just carrot as the vegetable, of course apart from the onions and tomatoes used to make the curry base.
Preparation time - 15 minutes Cooking time - 30 minutes Difficulty level - easy
Ingredients to make Carrot Subzi - (serves 4-6)
- Carrots - 1 lb (¼ kg)
- Onions - 2 (chopped)
- Tomatoes - 3 (chopped)
- Cilantro - 1 small bunch or about ½ cup
- Green chilies - 3
- Pottu kadalai/Roasted Bengal gram dal - 3 tbsp
- Garlic - 2 cloves
- Ginger - 1 inch piece
- Garam masala - 1 tsp
- Cumin seeds - 1 tsp
- Oil - 2 tsp
- Salt - to taste
Procedure to make Carrot Gravy -
- Peel the carrots and chop it lengthwise in equal size. Steam it in a microwave for about 6 minutes or until cooked ¾th. It is very important to cut the carrots in equal size for even cooking.
- Heat oil in a wide pan and add the cumin seeds. Once the cumin seeds fry and turn aromatic, add the chopped onions. Sauté until translucent.
Meanwhile, grind the gram dhal, garlic, green chilies, ginger, and cilantro into a smooth paste adding little water as needed.
Once the onions are fried, add the ground mixture and fry for 3-4 mins.
- Now add the tomatoes along with salt and let it cook until the tomatoes turn mushy.
- Add the steamed carrots and the garam masala powder along with a cup of water and let the subzi boil. Now simmer for about 10-12 mins until all the flavors combine.
- Serve hot with roti’s or parathas!
Other Subzi Recipes
- Moong Sprouts Curry - Sprouted Mung Subzi
- Lobia Subzi | Lobia Curry
- Kadai Vegetable Gravy | Restaurant Style Kadai Vegetable
- Jaisalmeri Chana | Black Chickpeas In Yogurt Gravy
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 ib Carrots ¼ kg
- ▢ 2 Onions Chopped
- ▢ 3 Tomatoes Chopped
- ▢ 1 bunch Cilantro About ½ cup
- ▢ 3 Green chilies
- ▢ 3 tablespoon Pottu kadalai/Roasted Bengal gram dal
- ▢ 2 cloves Garlic
- ▢ 1 inch piece Ginger
- ▢ 1 teaspoon Garam masala
- ▢ 1 teaspoon Cumin seeds
- ▢ 2 teaspoon Oil
- ▢ to taste Salt
Instructions
- Peel the carrots and chop it lengthwise in equal size. Steam it in a microwave for about 6 minutes or until cooked ¾th. It is very important to cut the carrots in equal size for even cooking.
- Heat oil in a wide pan and add the cumin seeds. Once the cumin seeds fry and turn aromatic, add the chopped onions. Sauté until translucent.
- Meanwhile, grind the gram dhal, garlic, green chilies, ginger and cilantro into smooth paste adding little water as needed.
- Once the onions are fried, add the ground mixture and fry for 3-4 mins.
- Now add the tomatoes along with salt and let it cook until the tomatoes turn mushy.
- Add the steamed carrots and the garam masala powder along with a cup of water and let the subzi boil. Now simmer for about 10-12 mins until all the flavors combine.
- Serve hot with roti’s or parathas!
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Carrot Subzi / Carrot Gravy Recipe
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 ib Carrots ¼ kg
- 2 Onions Chopped
- 3 Tomatoes Chopped
- 1 bunch Cilantro About ½ cup
- 3 Green chilies
- 3 tablespoon Pottu kadalai/Roasted Bengal gram dal
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 2 teaspoon Oil
- to taste Salt
Instructions
- Peel the carrots and chop it lengthwise in equal size. Steam it in a microwave for about 6 minutes or until cooked ¾th. It is very important to cut the carrots in equal size for even cooking.
- Heat oil in a wide pan and add the cumin seeds. Once the cumin seeds fry and turn aromatic, add the chopped onions. Sauté until translucent.
- Meanwhile, grind the gram dhal, garlic, green chilies, ginger and cilantro into smooth paste adding little water as needed.
- Once the onions are fried, add the ground mixture and fry for 3-4 mins.
- Now add the tomatoes along with salt and let it cook until the tomatoes turn mushy.
- Add the steamed carrots and the garam masala powder along with a cup of water and let the subzi boil. Now simmer for about 10-12 mins until all the flavors combine.
- Serve hot with roti’s or parathas!
