I don't think this recipe can be improved really.
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tandoori carrots.
INGREDIENTS
2 tsp garam masala (or vadouvan)
1 tsp. fennel seeds, lightly crushed
1/2 tsp hindustani/Surinaamse masala
1/2 tsp fine salt and freshly ground black pepper
1/4 cup whole-milk Greek or goat yogurt
500g carrots, peeled and cut to human finger size, try to get all carrots the same size please
4 tbsp salted butter
1 small shallot, finely chopped
1 garlic clove, finely grated
1/3 cup lightly packed fresh cilantro, chopped
1/3 cup lightly packed fresh mint, chopped
METHOD
Heat the oven to 240°C with a rack in the middle position, lightly grease a sheet of baking paper on a baking sheet.
In a small bowl, mix together the garam masala, fennel seed, and ½ teaspoon each fine salt and cracked pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet.
Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.
Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes.
Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.
When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer immediately to a serving platter.
NOTE: Don’t let them stay on the baking sheet which will char the tender herbs and onions. Cover with foil if your other dishes are not ready.
