Carrot Bhajia is an adaptation of a Vegetable Bharjia recipe we have used for years. I no longer know where the original recipe came from but it forms a great base of spices which can be used with any vegetable for a quick and easy side dish. It was adapted to carrots by us after Simon tried the Gajer Bhajia dish in our favourite local Curry restaurant, Mela. Gajer Bhajia is now one of his favourite dishes.
Link to measurement conversion chart
Ingredients - 6 portions
- 500g of carrots, grated
- 1 small onion, chopped
- 1 chilli, de seeded and chopped – optional, add more if you want it really hot.
- 1 clove of garlic, crushed
- ½ tsp ground cumin
- ½ tsp cumin seeds
- ½ tsp Garam Masala
- Olive oil or ghee
- Salt to taste
You will also need
- A small saucepan
Method
- Stir fry the onion and chilli in a little oil until softened.
- Add the garlic and spices, cook for 1 – 2 mins.
- Add the grated carrot, a splash of water and a pinch of salt to taste, cover and cook for 5 mins.
Serving suggestions
- This is best made and allowed to mature, reheat gently just before serving
- Makes a great vegetable side dish for any curry
- Vary it by using other vegetables which have been pre-cooked such as potatoes, spinach, cauliflower and courgettes
- Try leaving out the chilli if you want a flavoursome dish with no heat
- Easy to volume down or up, may need to adjust the cooking time
Acknowledgements
Sorry can’t tell you where this originated as the original recipe is gone. It has become one of those recipes which gets handed down through the generations!
You might also like to try one of these recipes from our collection;
- For a warming supper dish have a go at our Split Pea, Tomato and Bacon soup, more filling when served with a cheese and pickle sandwich.
- Something unusual to add to your currey side dishes is our Aloo Potatoes, great to prepare ahead.
- A twist on our classic Victoria Sandwich Cake is the delicious coffee version.
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Happy eating!