Carrot and Curry Leaf Dip

Tanveer Kwatra
Tanveer Kwatra|
Last updated on Jan 10th
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 Time0Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe 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

Recipe Preparation

  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.
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