Warm Carrot & Garlic Recipe – Cumin Paprika Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Warm Carrot & Garlic Recipe – Cumin Paprika Indian Side Dish

Hey everyone! I’m so excited to share this incredibly simple, yet flavourful, warm carrot and garlic side dish with you. It’s a little something I whipped up one evening when I was craving something light, refreshing, and packed with Indian-inspired spices. Honestly, it’s become a regular in my kitchen – it’s that good! It’s perfect alongside a hearty dal-chawal, or even as a vibrant addition to a thali. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It’s healthy, using simple, wholesome ingredients. And most importantly, it’s bursting with flavour. The sweetness of the carrots, the punch of garlic, and the warm spices create a truly delightful combination. Plus, it’s incredibly versatile.

Ingredients

Here’s what you’ll need to make this delicious side dish:

• 3 large carrots
• 2 garlic cloves
• 3 tbsp olive oil
• 3 tbsp vinegar
• 0.75 tsp cumin powder (about 3g)
• 0.75 tsp paprika powder (about 3g)
• Salt to taste
• 3 tbsp fresh mint leaves (about 9g)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Carrots: Selecting the Best Varieties

Any carrots will work, but I prefer using the vibrant orange ones – they have a lovely sweetness. You can also experiment with different colours like purple or yellow carrots for a beautiful presentation! About 250-300g of carrots is perfect.

Garlic: Regional Indian Garlic Types & Their Flavors

Indian garlic can vary quite a bit depending on the region. The smaller, more pungent cloves are fantastic here. If you can find it, the garlic from Madhya Pradesh is particularly flavourful. Don’t be shy with the garlic – it really makes the dish!

Olive Oil: Alternatives & Substitutions – Using Indian Oils

While I love using olive oil for its flavour, you can absolutely substitute it with Indian oils like mustard oil (for a more pungent kick!) or groundnut oil. About 45ml of oil is what we’re aiming for.

Cumin & Paprika: Exploring Spice Blends & Freshness

Freshly ground cumin and paprika make a huge difference. If you can, grind your own spices – the aroma is incredible! You can also add a pinch of turmeric for colour and extra health benefits.

Vinegar: Options for Tanginess – Fruit Vinegars vs. White Vinegar

I usually use white vinegar, but apple cider vinegar or even a splash of lime juice works beautifully for a slightly fruity tang. About 45ml of vinegar is ideal.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, give your carrots a good wash and chop them into bite-sized pieces. I like mine about ½ inch thick.
2. Peel and mince the garlic. Don’t be afraid to use a garlic press if you have one!
3. Pop the chopped carrots and garlic into a pot, cover with water, and bring to a boil. Cook until the carrots are tender but still have a little bite – about 5-7 minutes. You don’t want them mushy!
4. Drain the carrots and garlic really well. We don’t want a watery dish.
5. While the carrots are still warm, toss them in a bowl with the olive oil, vinegar, cumin powder, paprika powder, and salt. Make sure everything is nicely coated.
6. Finally, chop up the fresh mint and gently mix it in.
7. Serve immediately, or chill for a bit to let the flavours meld.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the carrots! They should be tender-crisp.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.
• A little sprinkle of chaat masala at the end adds a lovely zing.

Variations

This recipe is a great base for experimentation!

• My friend Priya loves adding a pinch of red chilli powder for a bit of heat.
• My mom always adds a squeeze of lemon juice for extra brightness.
• For a heartier dish, you can add some cooked chickpeas or lentils.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your vinegar to ensure it hasn’t been processed with any animal products.

Gluten-Free Confirmation

Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.

Spice Level Adjustment – Adding Green Chilies

Want to kick up the heat? Finely chop a green chili and add it along with the garlic. Adjust the amount to your liking!

Festival Adaptation – Incorporating into a Thali

This dish is fantastic as part of a festive thali! It pairs beautifully with richer dishes like paneer butter masala or dal makhani, providing a refreshing counterpoint.

Serving Suggestions

This warm carrot and garlic dish is incredibly versatile.

• Serve it as a side with your favourite Indian meal.
• Enjoy it as a light lunch with some roti or naan.
• It’s also delicious as part of a salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The carrots might lose a little of their crunch, but the flavour will still be amazing!

FAQs

Let’s answer some common questions:

What type of carrots work best for this recipe?

Orange carrots are classic, but feel free to experiment with different colours!

Can I make this ahead of time? How long will it keep?

You can prep the carrots and garlic ahead of time, but it’s best to dress the dish right before serving. It will keep in the fridge for up to 2 days.

What if I don’t have olive oil? What can I substitute?

Mustard oil or groundnut oil are excellent substitutes.

Can I use dried mint instead of fresh?

Fresh mint is best, but if you only have dried, use about 1 tablespoon.

Is this dish suitable for a weight-loss diet?

Absolutely! It’s low in calories and packed with nutrients.

How can I adjust the tanginess of the dish?

Add more or less vinegar, or try a different type of vinegar like apple cider vinegar.

I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!