Carrot and Curry Leaf Dipby Tanveer Kwatra

  • Carrot and Curry Leaf Dip, How to make Carrot and Curry Leaf Dip
Carrot and Curry Leaf Dipby Tanveer Kwatra
  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Carrot and Curry Leaf Dip

Ingredients

  • 1 kg carrots
  • 3 tblsp tahini paste
  • 300 grams hung curd
  • 2 1/2 tsp lemon juice
  • 1 tsp garlic paste
  • 2 handfuls fried curry leaves
  • 3 red chillies chopped
  • 1/2 tsp chilli paste
  • 1/2 tblsp curry powder
  • salt and pepper to taste

Steps

  1. Peel and cut the carrots. Roast at 180 degree Celsius for 10 minutes and cool it down.
  2. Pulse all the ingredients in blender to a smooth coarse texture.
  3. Season well. Serve chilled with toasted bread or pita.
    comment 2
    Madhuchanda Sharma 9 months ago

    what to use if tahini paste is not available?

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