Marinated and Fried Carrots with Almond Puree

Main Dishes | Indian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Marinated and Fried Carrots with Almond Puree

Ingredients

Chopped almonds - 2.8 oz
Olive Oil - ½ cup
Champagne Vinegar - ¾ cup
Sugar - 2¼ tablespoons
Salt - 1 teaspoon
Coriander essential oil - 1 teaspoon
Dried Chili Pepper - ¼ teaspoon
Carrot - 16 pieces
Garlic - 2 cloves
Butter - 1 tablespoon
Ground Black Pepper - to taste
Cilantro - 1 tablespoon
Fresh Mint - 1 tablespoon
Toasted Cumin Seeds - 2 tablespoons

Step by Step guide

Step 1

Combine the almonds with the oil in a small skillet, sauté over medium heat for about 4 minutes, stirring the skillet frequently, until golden brown. Using a slotted spoon, transfer the almonds to a blender; allow the almonds and oil to cool. Blend the almonds in the blender. While the blender is running, gradually add the oil, vinegar, sugar, and ¼ cup of water. Adding more water as needed, blend until the mixture reaches a smooth puree consistency.

Step 2

In a small skillet, combine the vinegar, sugar, coriander, salt, and dried red pepper and bring to a boil; reduce the heat and simmer for about 3 minutes until the sugar dissolves. Add the carrots and let cool.

Step 3

Heat the oil in a large skillet over medium heat. Add the carrots; sauté, turning frequently, for 5–8 minutes until tender and golden brown. Add the garlic and butter and sauté, stirring, for about 2 minutes until the garlic is golden. Season with salt and pepper to taste.