Gajar Season Is Here: 3 Must-Try Carrot Recipes

Winter is finally here, and you know what that means: those gorgeous red carrots are back in season, ready to turn into something delicious. This winter, get creative with these crunchy, vibrant beauties delivered fresh to your doorstep.

Korean Carrot Salad (Morkovcha)

This spicy, tangy Korean-style carrot salad is absolutely addictive. This salad stays fresh for a week in the fridge. Healthy & perfect for those snack-craving moments.

Prep Time: 15 mins| Cook Time: 2 mins| Serves: 3–4

Ingredients:

• 250 gms  carrots, julienned 
• 2-3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp red chilli flakes (adjust to taste)
• 2 tsp white vinegar
• 1 tsp sugar
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Fresh coriander leaves for garnish

Method:

1. Peel the carrots using a standard vegetable peeler.
2. Julienne the carrots with a julienne peeler. If you don’t have one, use a sharp chef’s knife to julienne by hand.
3. Place the julienned carrots in a mixing bowl.
4. In a separate bowl, combine garlic, salt, red chilli flakes and white vinegar.
5. Warm the oil in a small pot over medium heat until it shimmers.
6. Carefully pour the warm oil over the garlic and spice mixture to cook the spices.
7. Let the mixture cool slightly, then mix well using clean hands or gloves for even distribution.
8. You can enjoy them immediately, but they taste even better after marinating overnight in the fridge.
9. Transfer the seasoned carrots to a large glass jar and store for up to 10 days in the refrigerator.

Dhaba-Style Gajar Ka Halwa (The 30-Minute Hack)

Gajar ka halwa takes forever, right? Wrong! This dhaba-style hack will give you that same rich, cardamom-scented goodness in just 30 minutes. 

Prep Time: 10 mins| Cook Time: 30 mins| Serves: 6–8

Ingredients:

• 1 kg red carrots, peeled and roughly chopped
• 1 litre of full-fat milk
• 1/2 cup khoya/mawa, crumbled
• 3/4 cup sugar (adjust to taste)
• 4 tbsp ghee
• 3 cardamom pods, crushed
• 10-12 cashews, chopped
• 10-12 almonds, sliced
• 1 tbsp raisins

Method:

1. Add grated carrots, half the milk, and half the ghee to a pan.
2. Close the lid and cook for 10-12 minutes on low heat.
3. Add the remaining milk and crushed cardamom.
4. Let it cook for another 8-10 minutes on low heat.
5. The carrots are now soft, and the milk is reduced and thick. 
6. Use a masher and mash the carrots (you can remove the pan from the gas while mashing)
7. Once done, keep the pan on a low flame and add sugar.
8. Cook for 5 minutes, stirring constantly.
9. Add khoya and mix well.
10. In a separate pan, heat the remaining ghee and fry the nuts until golden.
11. Pour this over the halwa and serve hot for the ultimate winter indulgence.

Carrot Thoran (Kerala-Style Stir Fry)

This one’s for the days when you want something light but flavourful. It’s from Kerala and pairs beautifully with rice and sambar.

Prep Time: 10 mins| Cook Time: 12–15 mins| Serves: 3–4

Ingredients:

• 3 cups carrots, finely chopped
• 1/2 cup fresh coconut, grated
• 2 green chillies, slit
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8-10 curry leaves
• 1/4 tsp turmeric powder
• 2 tbsp coconut oil
• Salt to taste

Method:

1. Heat the coconut oil in a kadhai.
2. Add mustard seeds and let them splutter.
3. Add urad dal and fry until golden.
4. Throw in curry leaves and green chillies.
5. Add chopped carrots, turmeric, and salt.
6. Cover and cook on low heat for 8-10 minutes until carrots are tender but still have a bite.
7. Add grated coconut, mix well, and cook for 2 more minutes.
8. Serve with rice or rotis. 

So there you have it! 3 must-try recipes to celebrate carrot season without getting bored. Which one are you trying first? 

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