Loading...
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
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.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. 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.
Carefully add the carrot batons to the hot oil. 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.
In the same oil, over medium-low heat, add the jeera (cumin seeds). Once they start to sizzle and become fragrant (about 30 seconds), add the hing (asafoetida) and stir for a few seconds.
Turn the heat to low. 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.
Return the sautéed carrots to the pan. 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.
Bring the mixture to a gentle simmer. 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.
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
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.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 200.97 calories per serving with 1.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Uncover the pan and check the consistency. 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.
Replace the white sugar with an equal amount of powdered jaggery (gur) for a more earthy and traditional sweetness.
This recipe also works well with other root vegetables like parsnips or sweet potatoes. Adjust cooking time as needed.
For extra texture and richness, add a tablespoon of toasted sesame seeds or slivered almonds as a final garnish.
For more heat, add 1/4 teaspoon of regular red chili powder along with the Kashmiri red chili powder.
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.
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.
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.
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.
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.
One serving of Khandi Gazir (approximately 1 cup or 165g) contains around 150-180 calories. The exact count can vary based on the amount of oil and sugar used.
Yes, Khandi Gazir is a relatively healthy dish. Carrots are an excellent source of Vitamin A and fiber. The spices used, such as fennel, ginger, and turmeric, offer various health benefits, including aiding digestion and reducing inflammation. Using mustard oil in moderation also provides healthy fats.
While mustard oil provides the authentic Kashmiri flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. However, the distinctive taste will be slightly different.
Leftover Khandi Gazir can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in a pan or microwave before serving.
Yes, this recipe is naturally vegan. To ensure it is gluten-free, use a certified gluten-free asafoetida (hing), as some commercial brands mix it with wheat flour.