Gajar Suva Subzi – Carrots With Dill Leaves
Recipe GLPR51a90817254e47
A vibrant Indian-spiced carrot and dill stir-fry that brings together tender carrots, aromatic dill, and warm spices. Cumin seeds crackle in hot oil before carrots are added and coated with turmeric, red chili, and tangy amchur powder. The dill is stirred in near the end to preserve its fresh, delicate flavor. This simple, wholesome side dish pairs beautifully with rice or flatbread.
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Ingredients
2 tablespoons vegetable oil
1 teaspoon cumin seeds
6 medium carrots, peeled and chopped into ½-inch pieces (about 3 cups)
½ teaspoon ground turmeric
2 teaspoons red chili powder
2 teaspoons amchur powder (dried mango powder)
Salt to taste
1 cup fresh dill leaves, loosely packed and chopped (adjust to taste as dill is strong)
2 to 3 tablespoons water (optional, if needed)
Directions
Heat the oil in a large pan or skillet over medium heat. Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
Add the chopped carrots to the pan and stir well to combine them with the warm oil and cumin seeds.
Sprinkle the turmeric powder, red chili powder, amchur powder, and salt over the carrots. Mix thoroughly so that every piece of carrot is evenly coated with the spice mixture.
Cover the pan with a lid and cook over medium heat for about 12 to 15 minutes, stirring occasionally, until the carrots are about 80 percent cooked (they should be mostly tender but still have slight resistance when pierced with a fork).
Add the chopped fresh dill leaves and stir well to distribute throughout the carrots.
If the mixture looks too dry, sprinkle 2 to 3 tablespoons of water over it. Cover the pan again and cook for another 5 to 7 minutes until the carrots are completely tender and cooked through.
Transfer to a serving plate and enjoy hot as a side dish with rice or Indian flatbread.
