Shared by Max Nye
Shared by Max Nye
Carrot Meetha (Sweet Carrots)
Yield: 6 as a side
Carrot Meetha (Sweet Carrots)
Yield: 6 as a sideFamily Journey
Baghdad, IraqCalcutta (present day-Kolkata), India
London
This recipe was shared by Max Nye. Read more about his family in "This Family’s Rosh Hashanah Table in London Links Them to India and Baghdad" and try his recipes for Pantras (Fried Crepes Filled With Chicken), Beef Kofta Curry, and Rose Harissa and Pea Pilau With Crunchy Onions.
Ingredients
- 3 tablespoons canola oil
- 3 medium onions, diced
- 6 cloves of garlic
- 1 ½-inch piece of ginger
- 3 teaspoons salt
- 3 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- 2 cups tomato puree
- 5 teaspoons of tomato paste
- 1 ¾ pounds carrots, peeled and cut into 2 ½-inch batons (if your carrots are thick, cut them lengthwise so they are all even thicknesses)
Preparation
Step 1
In a large skillet, heat the oil over medium-high. Saute the onions for 15 minutes, until softened and starting to brown on the edges.
Step 2
While the onions cook, grate the garlic and ginger, or pulse in a food processor. Set aside.
Step 3
When the onions are ready, add the garlic, ginger, salt, garam masala, turmeric, ground pepper, and 3 tablespoons of water. Stir the mix for a minute or so before adding the tomato puree and tomato paste. Mix well to combine.
Step 4
Add in the carrots. Stir them in for a couple of minutes, making sure they are nicely coated in the sauce on all sides. Turn the heat up and bring to a boil, then turn down to a simmer, cover and cook for 30-40 minutes with the lid on, stirring intermittently. When the carrots are easily pierced by a knife, remove from the heat and serve warm.
