Indian-style butter carrot (Gajar makhani) from In Praise of Veg: A Modern Kitchen Companion (page 140) by Alice Zaslavsky

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Notes about this recipe

  • Eat Your Books

    Can substitute roti bread for naan bread. See recipe for a variation.

  • KamikazeK on April 28, 2023

    Like all curries, this recipe improves with age. I added cubed chicken half-way through. The recipe calls for frying up the spices and cashews in butter, then removing half for the topping and leaving the other half to cook with the curry. The topping was phenomenal — and added necessary crunchy texture — but the cashews that simmered were unremarkable. Next time, I’d make one batch as topping, then fry up another half-batch to simmer. I also added an extra branch of curry leaves (a happy addition), and was very generous with cilantro leaves.

  • mondraussie on April 10, 2022

    I added some leftover roast chicken and this turned out to be a very nice dish. The cashew topping was a very nice touch..

  • Lepa on June 27, 2021

    This was good but not great. I felt like the sauce was missing something. Maybe it would be better with cream, as butter sauce usually is. I added a squeeze of lime and that helped. If I make this again I would cut the carrots smaller, as they didn't quite cook enough in 45 minutes.

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