Winter is the time that fresh carrots are harvested and you will find juicy delicious carrots in plenty in the market. So, let us make a Carrot Korma with these delicious Carrots. It goes very well with Idli, Dosa, Idiyappam, Rice etc.
Carrots – 300 gms (diced into small cubes)
Coconut Oil – 2 tsp
Cumin Seeds – ½ tsp
Onion – 1 (chopped)
Curry Leaves – from 1 sprig
Tomato (medium sized) – 1 (finely chopped)
Turmeric Powder – 1 pinch
Salt – as per taste
Finely Chopped Coriander Leaves- 1 tbsp
Grated Coconut – ¼ cup
Green Chilli – 3 (adjust to taste)
Ginger – ½ inch piece
Garlic – 2 pods
Cinnamon – 1 small piece
Green Cardoman – 2
Clove – 1
Saunf (Fennel Seed) – ½ tsp
Cashews – 10
Grind all the ingredients given under “to grind” to a fine paste with required water. Keep aside.
Heat the Oil in a pan. Add Cumin Seeds and allow it to crackle. Add Curry Leaves and the chopped Onion. Stir cook till the Onion becomes translucent.
Add the Tomato, Salt and the Turmeric Powder. Cook for 2 to 3 minutes in medium flame.
Add the chopped Carrots, mix well and simmer for 4 to 5 minutes till the Carrots turn soft.
Add the ground Coconut Paste and required water (as per required consistency). Cook in low flame for 3 to 4 minutes. Add the Coriander Leaves.
Stir and transfer to a serving bowl.