Carrots and cashew nut salad
Gajjar Bhaji (Carrots with Cashews) is a vegetable dish of Northern India. Typically, dishes from this part of India reflect the temperate climate, with root vegetables growing in abundance. I like the sweetness of this dish and the fact that you can spice it up with extra chilli if you wish. It serves 4 people as a side dish, and complements any selection of curries.
INGREDIENTS:
500g carrots, cut into thick strips
150g cashew nuts
2 tbsp vegetable oil
1 onion, sliced
Small piece of ginger, chopped
1 tomato cut into wedges 1 tsp flour
120ml water
1 tsp salt
1 tsp garam masala
1 tsp chilli powder
METHOD:
Fry the onion and carrots in the oil for a few minutes in a large pan.
Add the ginger, spices and the flour. Stir for a few minutes, then add the cashew nuts and the water.
The liquid should thicken. Cover the pan and cook on a low heat for about 20 minutes until the carrots are tender, stirring occasionally.
Finish the dish by adding Elevate the humble carrot the tomato wedges to the pan and allowing them to cook for a few minutes until they have just softened.