Panch Phoron Roast Carrots with Raita and Pistachios

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com