Gajar Ki Subzi


Carrot Curry 

Years ago as keen tender young thing new to the concept of full time work I was baptised into the world of persuasion. Ok some call it sales, but I was assured by my manager (who assumed a different name for his sales persona) that whilst not everybody would concede to being a sales person, everybody is to drawing on their personal power of persuasion at some point in their daily routine.

One evening over a beer, Karl (his alter ego) uttered the secret to his successful career in sales...sorry persuasion. Looking over his shoulder for imaginary eaves droppers he pouted the word ‘kiss’, my innocence blushed and I in turn looked for eaves droppers in hopeful deflection, blinking rapidly to park the verbal advance. ‘Kiss..’ he repeated, my eyes scanned for an exit, ‘..it stands for Keep It Simple Stupid’. Relief cooled the flush of my cheeks and for the next forty minutes he continued to explain that the key to helping people make a decision is to keep it simple, to the point of stupidity. Maybe he added the last noun for my benefit, either way I’ve never forgotten it and often employ the principle in the kitchen.

Whilst fine dining is a treat, it’s not how we eat every day. So here’s the challenge, take a humble core ingredient, surround it with a few friends but try and keep it simple stupid. Here’s a lovely example of an Indian Carrot Curry or Gajar Ki Subzi, I prepared it whilst listening to Prince’s track, Kiss, a helpful aide memoir.

Gajar ki subzi

How To Make Carrot Curry

Serves 4 as a side or 2 as a main

  • 300g carrots, peeled and diced
  • 50ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 4cm fresh ginger, finely chopped
  • 1 tsp onion (aka nigella or kalonji) seeds
  • 1 tsp chaat masala

Steam the carrots until al dente and set aside. Meanwhile heat a skillet over a medium high heat and warm the olive oil, tip in the onions and cook until opaque and then add the garlic and ginger until everyhthing is browning at the edges. Next sprinkle in the onion seeds and carrots, glazing all the ingredients for a couple of minutes. Dust the pan with the pungent chaat masala and mix everything thoroughly for a further minute or two, no need to add salt as the chaat masala does the seasoning for you.

Spoon the contents into a bowl and enjoy with a small portion of nutty basmati rice.

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