Carrot Stir-Fry Recipe – Sesame & Chili Flavored Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Carrot Stir-Fry Recipe – Sesame & Chili Flavored Indian Side Dish

Hey everyone! If you’re looking for a super simple, flavorful side dish that comes together in under 40 minutes, you have to try this Carrot Stir-Fry. It’s a little different from your usual Indian vegetable preparations, with a lovely toasted sesame and chili kick. I first made this when I was craving something a bit lighter than a full-on sabzi, and it’s been a regular in my kitchen ever since!

Why You’ll Love This Recipe

This isn’t your grandma’s carrot stir-fry (though Grandma would probably love it too!). It’s quick, easy, and packed with flavor. The combination of earthy carrots, fragrant curry leaves, and the delightful crunch of toasted sesame seeds is just chef’s kiss. Plus, it’s a fantastic way to sneak in some extra veggies. It’s perfect for a weeknight meal or as part of a larger Indian spread.

Ingredients

Here’s what you’ll need to make this delicious carrot stir-fry:

• 2 large carrots, chopped
• 1 tbsp oil
• 1 sprig curry leaves
• 2-3 green chilies, slit or chopped
• Pinch of asafoetida (hing)
• ½ inch grated ginger
• 1.5 tsp coriander powder
• 2 tbsp toasted sesame seeds
• 0.5 tsp red chili flakes
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Asafoetida (Hing): Don’t skip this! It adds a wonderful savory depth. A little goes a long way, and it’s fantastic for digestion too. If you’re not familiar, it has a pungent smell in its raw form, but mellows beautifully when cooked.
• Toasted Sesame Seeds: Toasting the sesame seeds is key. It brings out their nutty flavor. You can quickly toast them in a dry pan over medium heat for a few minutes, stirring constantly, until golden brown.
• Green Chilies: The heat level is totally up to you! I usually use 2-3 green chilies for a mild-medium spice. Different regions in India use different types of chilies – some are fiery hot, others are milder and more flavorful. Feel free to experiment! You can also use serrano or Thai chilies if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the curry leaves, green chilies, asafoetida, and grated ginger. Sauté for about 5-6 seconds, until fragrant. Be careful not to burn the spices!
2. Add the chopped carrots to the pan. Cook uncovered on medium heat for 4-5 minutes, stirring occasionally. You want them to start softening slightly.
3. Now, reduce the heat to low, add salt to taste, and cover the pan. Let the carrots cook until they’re tender – this usually takes around 25 minutes. The covered cooking helps them steam and soften beautifully.
4. Remove the lid and stir in the coriander powder. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Finally, add the crushed toasted sesame seeds and red chili flakes. Mix well to combine.
6. Transfer the stir-fry to a serving bowl and serve warm with rice or rotis.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the carrots in two batches to ensure they cook evenly.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) along with the oil.
• Keep a close eye on the chilies – they can burn quickly!

Variations

• Spice Level Adjustments: If you like it really spicy, add more red chili flakes or use a hotter variety of green chili. For a milder version, remove the seeds from the green chilies.
• Festival Adaptations: This stir-fry is a lovely addition to a thali (Indian platter) served during festivals like Diwali or Onam. It adds a nice textural and flavor contrast to richer curries and dals.
• My friend, Priya, loves adding a squeeze of lemon juice at the end for a bit of brightness. I’ve tried it and it’s amazing!

Serving Suggestions

This carrot stir-fry is incredibly versatile!

• Serve it as a side dish with dal and rice.
• Pair it with rotis or parathas for a light meal.
• Add it to a thali alongside other vegetable dishes and curries.
• It’s also delicious served with a side of yogurt (raita) to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

Is this dish best served immediately?

Yes, it’s definitely best served warm and fresh. The sesame seeds stay nice and crunchy that way!

Can I use pre-ground spices?

You can, but freshly ground spices will always have a more vibrant flavor. If you’re using pre-ground coriander powder, check the expiration date to ensure it’s still potent.

What type of oil is best for this stir-fry?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. Mustard oil is also a great option if you enjoy its distinct flavor.

Can I add other vegetables to this recipe?

Absolutely! Peas, beans, or even potatoes would be delicious additions. Just adjust the cooking time accordingly.

How can I adjust the level of heat in this dish?

Use fewer green chilies, remove the seeds from the chilies, or reduce the amount of red chili flakes. You can also add a pinch of sugar to balance the heat.