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Panch Phoron Roast Carrots with Raita and Pistachios

© 2024 |

© 2024 |

Are you looking for a way to elevate your side dishes and impress your guests? Here is a starter or side dish full of flavour where the humble carrot takes centre stage. Substitute cilantro with other herbs such as parsley, fennel fronds, or dill.
Panch Phoron (or panch phoran), literally means “five spices”, is a delicious Indian spice blend of cumin, fenugreek, brown mustard seeds, fennel and nigella seeds. Raita is a creamy Indian condiment made with yoghurt, vegetables, herbs and spices.

Mustard Seed and Mint Raita
  • 500 g Dutch carrots, tops trimmed leaving 3cm attached
  • 50 ml Extra virgin olive oil
  • 1 tsp Sea salt
  • 1 tsp Panch phoran
  • 50 g Toasted and salted pistachios, crushed
  • Finely chopped cilantro (or other fresh herbs)
  • A good grinding of black pepper
  • A few good pinches of Aleppo pepper
  • 1 Small red onion, peeled and chopped
  • Sea salt
  • 1 tbsp Lemon juice
  • 1 tsp Mustard seeds
  • 2 tbsp Mint leaves, chopped
  • 300 g Plain yoghurt
  1. Preheat the oven to 190C/375F. Wash carrots and cut any larger carrots in half lengthways.
  2. Place the carrots in a large bowl, add the olive oil, salt and panch phoran and toss to coat thoroughly. Arrange in a single layer on a roasting tray, place in the oven and roast for 35-40 minutes or until the carrot is golden and tender.
  3. Meanwhile prepare the raita. Sprinkle a pinch of salt into the chopped onion and leave for 2 minutes. Rinse and drain, then stir in the lemon juice. Dry-fry the mustard seeds in a small pan for 1 minute, until fragrant. Stir everything into the yoghurt.
  4. Spoon the raita on to a serving platter and add the carrots. Scatter with pistachios, the chopped cilantro, black pepper and Aleppo pepper.

© 2024 |

© 2024 |


DEZMOND 29/4/24 13:19

I am starting to suspect that you have married a bunny :)
I do love me carrots, will make a salad with them and red beans and mayo tomorrow for lunch.

David M. Gascoigne, 29/4/24 13:20

Thanks for the introduction to more new words - and great food too!

Rainbow Evening 29/4/24 13:51

Thank you for sharing

Tom 29/4/24 14:07

...I never knew that there were so many ways to enjoy carrots.

Lola Martínez 29/4/24 14:49

Que maravillosa combinación de zanahorias con pistachos, no conozco algunos ingredientes, pero si no son de sabor muy fuerte, me gustarán.

Whats Cookin Italian Style Cuisine 29/4/24 19:49

Very elegant perfect for hosting a dinner party!

DeniseinVA 29/4/24 20:12

So yummy, this would impress any guest!

Hena Tayeb 29/4/24 23:51

Oh yum. Would have never thought to serve carrots like this. Very creative.

My name is Erika. 30/4/24 00:26

I love carrots. This is such a pretty platter you created. Very artistic! Happy new week Angie.

Brian's Home Blog 30/4/24 00:38

Hey, that's beautiful and I can eat all those things, serve it up!

roentare 30/4/24 00:46

That looks like a stellar work of art

Citu 30/4/24 01:16

Gracias por la receta. Te mando un beso.

foodtravelandwine 30/4/24 01:56

You have endless creativity when it comes to carrots!!....I love the color and taste combination with pistachios!!........Abrazotes, Marcela

Judee 30/4/24 02:59

This looks spectacular!! . What a great dish to serve at a dinner party.

Mbul Kecil 30/4/24 04:02

it's a nice presentation Angie....
dutch carrots look tiny but cute

Margaret D 30/4/24 08:25

Looks very nice indeed Angie. Beautifully presented.

Javier 30/4/24 09:23

This colourful recipe sounds and looks fantastic!

Laura. M 30/4/24 11:25

Me encantan las zanahorias . Rica receta. Gracias.
Un abrazo.

eileeninmd 30/4/24 12:28

The carrots look delicious, thanks for sharing!
Take care, have a great day and happy week ahead.

Sunika (Asuncion Artal) 30/4/24 12:52

It seems tasty, thanks for sharing

Jeff the Chef 30/4/24 16:20

You have such a way of making food look as spectacular as I'm sure it tastes.

Rose world 1/5/24 11:18

That looked yummy and great for a party

[Reply] 1/5/24 15:07

Wow presentation Angie! Love the pistachios!

David 1/5/24 19:49

Angie, Not only do I love carrots but they are one of the few vegetables I can eat with my meds. This dish looks great! Take Care, Big Daddy Dave

Ben | Havocinthekitchen 1/5/24 22:59

What a gorgeous salad with beautiful flavours and textures (and apparently colours; beautifully plated and styled as always, too!) Loving this Mint Raita as well.

The Velvet Runway 2/5/24 17:30

This looks so delicious and I love the presentation.
Julia x

Pam 2/5/24 18:51

Gorgeous presentation.

Carol @Comfort Spring Station 2/5/24 20:16

The pinwheel is such a beautiful presentation of the carrots.

Steph@CrazyLittleLovebirds 6/5/24 19:21

Angie, your recipes are wonderful. I love visiting to see what your newest recipe is.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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