Not only does this sneak in some extra veggies, plus doses of vitamins and beta-carotene per serving, but cooking your sauce ...

On the other hand, if you have plenty of firm, fresh carrots but decide for whatever reason to omit the blanching step, ...

1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped 300ml/10fl oz ...

You can garnish your dish with finely chopped carrots, pomegranate pearls, and fried cashews for added texture and colour. If you're feeling extra adventurous, throw in a bit of mor milagai for a ...

Chop vegetables. Chop garlic and ginger finely, onion and carrot into dices 3 to 4 mm on a side (PHOTO A). 2. Add olive oil, garlic and ginger to pot and place on low heat. When aroma rises ...

Once chives break down, after about 20 seconds, add carrot greens and pulse to finely mince, 30 seconds-1 minute. Season with salt. Toss carrots with enough sauce to lightly coat. Place a dollop ...