Carrot spring onion curry | Carrot Scallion Butter Masala

Cuisine Style: North India | Cooking Time: 15 minutes | To Serve: 4 | Type: Curry, Masala, sabji,sabzi, Gravy | Take With: Roti, Chapati,Paratha,Naan,Rice

Ingredients

• Carrot – 1 cup [cut into cubes]
• Spring onion[Scallion] - ½ cup[chopped]
• Onion – 1 [finely chopped]
• Ginger & garlic – 2 tbsp [grated]
• Green chilli – 1 [slit]
• Coriander leaves - 2 springs [chopped]
• Tomato puree – 1 cup
• Cashew nut paste – ½ cup
• Curd or yogurt or fresh cream – 2 tbsp [fully whisked]
• Cumin seeds – 1 tbsp
• Green cardamom - 3
• Bay leaves - 1
• Cloves - 3
• Cinnamon stick – ½
• Turmeric & Red chilli powder – ½ tbsp
• Cumin, coriander & pepper powder – 1 ½ tbsp
• Garam masala powder – ½ tbsp
• Salt to taste
• Butter – 1 tbsp
• Oil – 2 tbsp
• Water as needed

Method

• Parboil boil carrot.
• Heat oil & butter in a pan add cumin seeds, cinnamon stick, bay leaves & green cardamom.
• Then add onion sauté till soft. Add ginger, garlic, & green chilli sauté.
• Add Parboiled carrot, spring onion, salt, turmeric & red chilli powder sauté.
• Add tomato puree mix well & cook till raw smell out.
• Add cashew nut paste mix well. Then add coriander, cumin & pepper powder.
• Add garam masala powder & curd or fresh cream mix well then coriander leaves cut off heat. Serve hot with rice ,chapati, naan or rice
  

Carrot scallion curry[For Roti, Naan, Basmati rice etc...]