Carrot and Curry Leaf Dip | How to make Carrot and Curry Leaf Dip

1 review
Rate It!
By Tanveer Kwatra
Created on 14th Sep 2015
  • Carrot and Curry Leaf Dip, How to make Carrot and Curry Leaf Dip
Carrot and Curry Leaf Dipby Tanveer Kwatra
  • Carrot and Curry Leaf Dip | How to make Carrot and Curry Leaf Dip (12 likes)

  • 1 review
    Rate It!
  • By Tanveer Kwatra
    Created on 14th Sep 2015

About Carrot and Curry Leaf Dip

One of the easiest dips to put together, there's a lot you can do with this - add like salad dressing, spread it over toast or just eat plain

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Carrot and Curry Leaf Dip

Ingredients to make Carrot and Curry Leaf Dip

  • 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

How to make Carrot and Curry Leaf Dip

  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.

Reviews for Carrot and Curry Leaf Dip (1)

Madhuchanda Sharmaa year ago
what to use if tahini paste is not available?
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