Sunday, March 19, 2017

Carrot and Tomato sauce recipe

Ingredients :
  • 4 tomatoes 
  • 2 carrots 
  • 4-5 garlic cloves, finely chopped
  • 1 medium size onion, finely chopped
  • 4 tbsp sugar 
  • 1/2 tsp black pepper powder
  • 1 tsp red chilli powder
  • 2 tbsp Apple cider vinegar or white vinegar 
  • 2 tbsp olive oil or vegetable oil
  • salt to taste 
Method :
Peel carrots, cut and make a fine paste and keep aside. Boil the tomato for 2 minutes. Remove skin and chop the tomato. Make a fine puree and keep aside. Heat oil in a pan, add garlic and onion, saute for 1 minute. Add carrot paste and cook for 5-7 minutes on medium flame. Now add tomato puree, salt, sugar, red chilli powder and cook for 10-12 minutes on high flame. When your sauce is thick enough, add black pepper powder and vinegar. Mix well and turn off the flame. You can keep this in an airtight jar in a freezer for 4-5 days. Serve it anytime with pakoras, paratha or use in pasta.


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