Khandi Gazir
A delightful Kashmiri sweet and sour carrot stir-fry. Tender carrot batons are simmered in a tangy sauce flavored with fennel, ginger, and a hint of chili, creating a unique side dish that pairs perfectly with rice.
For 4 servings
8 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the carrots by washing, peeling, and cutting them into uniform batons, approximately 2 inches long and 1/4 inch thick. This ensures they cook evenly.
- 2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat
- a.Wait until it reaches its smoking point (you'll see faint wisps of smoke). This step is crucial to mellow its pungent flavor. Immediately reduce the heat to medium.
- 3
Carefully add the carrot batons to the hot oil
- a.Sauté for 5-7 minutes, stirring occasionally, until they are slightly crisp-tender and have developed light golden-brown spots. Remove the carrots with a slotted spoon and set them aside.
- 4
In the same oil, over medium-low heat, add the jeera (cumin seeds)
- a.Once they start to sizzle and become fragrant (about 30 seconds), add the hing (asafoetida) and stir for a few seconds.
- 5
Turn the heat to low
- a.Add all the powdered spices: saunf powder, sonth, Kashmiri red chili powder, and haldi. Stir continuously for about 20-30 seconds. Be careful not to burn the spices.
- 6
Return the sautéed carrots to the pan
- a.Add the tamarind pulp, sugar, salt, and 1/2 cup of hot water. Stir gently to combine everything, ensuring the carrots are well-coated with the spice mixture.
- 7
Bring the mixture to a gentle simmer
- a.Cover the pan with a lid and cook on low heat for 10-12 minutes. The carrots should be fully cooked and tender but still retain their shape. The sauce will thicken and cling to the carrots.
- 8
Uncover the pan and check the consistency
- a.If there is excess liquid, cook for another 1-2 minutes without the lid. Garnish with freshly chopped coriander leaves. Serve hot as a side dish with rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Kashmiri taste, using mustard oil is highly recommended. Always heat it to its smoking point before adding other ingredients to remove its raw pungency.
- 2Cut the carrots into uniform batons to ensure they cook evenly and have a pleasant texture.
- 3Do not overcook the carrots; they should be tender but still have a slight bite (al dente).
- 4The balance of sweet and sour is key. Feel free to adjust the amount of sugar and tamarind pulp to suit your personal preference.
- 5If you don't have tamarind pulp, you can substitute it with 1 tablespoon of amchur (dry mango powder), added along with the other powdered spices in step 5.
Adapt it for your goals.
Sweetener Swap
Replace the white sugar with an equal amount of powdered jaggery (gur) for a more earthy and traditional sweetness.
Vegetable TwistVegetable Twist
This recipe also works well with other root vegetables like parsnips or sweet potatoes. Adjust cooking time as needed.
Add NutsAdd Nuts
For extra texture and richness, add a tablespoon of toasted sesame seeds or slivered almonds as a final garnish.
Spicier VersionSpicier Version
For more heat, add 1/4 teaspoon of regular red chili powder along with the Kashmiri red chili powder.
Why this is on our healthy list.
Excellent for Eye Health
Carrots are rich in beta-carotene, which the body converts into Vitamin A. Vitamin A is crucial for maintaining good vision and preventing conditions like night blindness.
Aids Digestion
The combination of fennel powder (saunf), dry ginger powder (sonth), and asafoetida (hing) is known in traditional medicine to improve digestion, reduce bloating, and alleviate gas.
Rich in Antioxidants
The spices used in this dish, particularly turmeric (haldi) and ginger, along with the beta-carotene from carrots, are powerful antioxidants that help protect the body against cellular damage from free radicals.
Boosts Immunity
The Vitamin A from carrots and the anti-inflammatory and anti-bacterial properties of spices like turmeric and ginger can help strengthen the immune system.
Frequently asked questions
Khandi Gazir is a traditional Kashmiri side dish made with carrots. 'Gazir' means carrots in Kashmiri. It is characterized by its unique sweet, sour, and mildly spicy flavor profile, derived from tamarind, sugar, and aromatic spices like fennel and ginger.