This salad can be served warm or cold. The classic garam masala gives it a subtle depth of flavour without being ‘hot’.

Method

  1. Prepare the spices by grinding in a mill or coffee grinder.
  2. Cut the onion in half, slicing one half thinly to caramelize* for garnish.
  3. Chop the other half finely with the garlic and sauté on a medium heat in the oil along with the finely diced carrot and spices.
  4. As the spices will start to catch on the pan, add a splash of water to prevent them burning or sticking.
  5. Continue to stir fry until the carrots are tender and the water has evaporated. Add the peas and chopped coriander a minute or two towards the end.
  6. Combine the spiced vegetables with the rice and garnish with caramelized onions and coriander leaves.
  7. *Place the finely sliced onions on a dry non-stick pan on a very low heat. Stir them around as they begin to colour.

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