Ingredients
2 Tbsp plain unsweetened Greek yogurt
2 Tbsp vegetable oil
1½ Tbsp lemon or lime juice
1 garlic clove, grated
1 tsp grated fresh ginger
1 tsp crushed coriander seeds
1 tsp nigella seeds
½ tsp garam masala
½ tsp chaat masala
½ tsp Kashmiri chilli powder
½ tsp smoked paprika
¼ tsp ground turmeric
A pinch of kasoori methi (optional)
Fine sea salt, to taste
1 lb [455 g] carrots, peeled, trimmed, and cut into 1 in [2.5 cm] pieces
Lemon or lime wedges, for serving
Instructions
- In a large mixing bowl, combine the yogurt, oil, lemon juice, garlic, ginger, coriander seeds, nigella seeds, garam masala, chaat masala, Kashmiri chilli powder, smoked paprika, and turmeric. Crush and fold in the kasoori methi, if using. Add the carrots, season with salt, and toss well to coat evenly.
- Transfer the carrots to a grill basket and cook over medium-high heat on the grill for 15 to 20 minutes, tossing occasionally, until fork-tender and slightly caramelized. Remove from the grill and transfer to a serving plate. Serve hot with lemon or lime wedges.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- The yogurt-spice mixture isn’t a traditional marinade, and carrots don’t absorb flavor the way meat does. Letting them sit in it won’t do much. Simply toss to coat and cook immediately.
- To roast in the oven instead, preheat to 450°F [230°C] and roast the carrots on a foil-lined baking sheet for 15 to 20 minutes, stirring once halfway through, until tender and caramelized at the edges.
- To make this vegan or dairy-free, swap in plant-based yogurt.