Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita
A vegetarian Indian recipe with -/2 carrot (gajjar) - grated, curd (dahi / yogurt), raw peanuts (moongphali). Ready in 15 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
7 steps- 1
To begin making Crunchy Carrot Peanut Raita Recipe, we first need to prepare the peanut and red chilli spice mix
-/2 carrot (gajjar) - grated(1 cups)kashmiri red chilli powder(1/2 teaspoon)green chilli - chopped(1) - 2
Heat a small pan on medium heat, add the peanuts and red chillies and roast until the peanuts turn golden
raw peanuts (moongphali)(1/4 cup)dry red chillies(3)kashmiri red chilli powder(1/2 teaspoon)green chilli - chopped(1) - 3
In a big bowl, add in the yogurt, whisk until you attain the creamy consistency
- 4
To this add in the grated carrots, prepared peanut and red chilli spice mixture, chilli powder and season with salt and mix well
-/2 carrot (gajjar) - grated(1 cups)kashmiri red chilli powder(1/2 teaspoon)green chilli - chopped(1)salt - to taste - 5
If the Crunchy Carrot Peanut Raita is too thick, add a little water and adjust the consistency to your liking
-/2 carrot (gajjar) - grated(1 cups) - 6
Refrigerate the Crunchy Carrot Peanut Raita for an hour and garnish with chopped green chilies
-/2 carrot (gajjar) - grated(1 cups)green chilli - chopped(1) - 7
Serve the Carrot Peanut Raita as an accompaniment to Paneer Pulao With Green Peas Recipe, Aloo Palak Sabzi and Phulka for a complete weeknight dinner
-/2 carrot (gajjar) - grated(1 cups)green chilli - chopped(1)
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Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita
A vegetarian Indian recipe with -/2 carrot (gajjar) - grated, curd (dahi / yogurt), raw peanuts (moongphali). Ready in 15 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
7 steps- 1
To begin making Crunchy Carrot Peanut Raita Recipe, we first need to prepare the peanut and red chilli spice mix
-/2 carrot (gajjar) - grated(1 cups)kashmiri red chilli powder(1/2 teaspoon)green chilli - chopped(1) - 2
Heat a small pan on medium heat, add the peanuts and red chillies and roast until the peanuts turn golden
raw peanuts (moongphali)(1/4 cup)dry red chillies(3)kashmiri red chilli powder(1/2 teaspoon)green chilli - chopped(1) - 3
In a big bowl, add in the yogurt, whisk until you attain the creamy consistency
- 4
To this add in the grated carrots, prepared peanut and red chilli spice mixture, chilli powder and season with salt and mix well
-/2 carrot (gajjar) - grated(1 cups)kashmiri red chilli powder(1/2 teaspoon)green chilli - chopped(1)salt - to taste - 5
If the Crunchy Carrot Peanut Raita is too thick, add a little water and adjust the consistency to your liking
-/2 carrot (gajjar) - grated(1 cups) - 6
Refrigerate the Crunchy Carrot Peanut Raita for an hour and garnish with chopped green chilies
-/2 carrot (gajjar) - grated(1 cups)green chilli - chopped(1) - 7
Serve the Carrot Peanut Raita as an accompaniment to Paneer Pulao With Green Peas Recipe, Aloo Palak Sabzi and Phulka for a complete weeknight dinner
-/2 carrot (gajjar) - grated(1 cups)green chilli - chopped(1)
Rate this recipe
