Carrot Leaves are a very well-known component of Indian cuisine, and they may be used in the preparation of a wide variety of mouthwatering dishes, including pesto made with carrot leaves, soup, salad, and many more. Carrot Leaves are not only a tasty addition to a dish, but they also help keep us healthy and provide a significant amount of essential nutrients for our bodies. In light of this, I have compiled a list of the best Indian recipes using carrot leaves, which I will share with you in this article.
If anyone reading this has any recipes from Indian cuisine that make use of carrot leaves, be sure to submit them in the comments section below.
1. Carrot Leaves Pesto – Gluten Free | Low Carb | Veg
Keep those fresh carrot tops in reserve and give this recipe for pesto made with carrot leaves a shot. You’ll save money, contribute to the reduction of wasted food, and have something delicious to show for your efforts.
I’m going to share with you a delicious recipe for pesto made with carrot leaves. Because this pesto is easy to freeze, you will be able to use it in a wide variety of meals. You can use it over pasta, but you can also add it to roasted vegetables, use it to season salads, or spread it on grilled cheese in addition to those options.
2. Pan Fried Carrot Greens
Don’t get rid of those carrot leaves just yet! Learn how to sauté carrot greens for a quick and easy side dish that packs a flavorful punch, and you’ll cut down on the amount of food you throw away. The pinnacle of stem-to-root cooking at its best!
You may substitute carrot leaves for herbs and lighter lettuces like spinach and romaine. When cooked briefly with garlic, red pepper, and olive oil, carrot greens make a fantastic side dish on their own.
Frozen carrot leaves can keep for around two to three months. You may freeze greens by removing them from the thickest portion of the stem, washing them well, and then wrapping them in a kitchen towel or paper towel before placing them in an airtight freezer bag.
3. Carrot Tops Tabbouleh With Kamut
Kamut tabbouleh with carrot leaves is delicious, with the subtle, herby flavor of fresh carrot tops. Kamut, which is both chewy and soft, is combined with cucumbers, scallions, and cherry tomatoes, then seasoned with lemon juice, olive oil, garlic, salt, and pepper.
Reduced waste (and no parsley) don’t stop us from enjoying this whole tabbouleh-style salad in spring. The major component of this crowd-pleaser is something that would normally be thrown away. The meal is so delicious that you will never want to waste another carrot top again.
4. Green Carrot Top Smoothie With Mango Banana, Coconut Milk, Coconut Water, Oats & Walnuts
“Smoothie with green carrot leaves on a Thursday morning. With carrot tips (yes, they are delicious and high in vitamins and minerals), mango, banana, coconut milk, coconut water, oats and walnuts topped with coconut flakes and chia seeds”
5. Carrot Top Salad With Chickpeas
For a truly one-of-a-kind salad with a plethora of contrasting flavors, use the carrot leaves not just in the dressing but also as a toss-in.
Carrots, which are inherently sweet, are the star of this salad, which also include raisins, chickpeas, and shallots that complement the raw carrot flavor nicely.
The carrot salad is elevated with the addition of a simple dressing prepared from carrot leaves, oil, maple syrup, and some herbs.
During the summer months, this may be served as a refreshing drink to help you feel more comfortable outside. During the winter holidays, the richness of the carrots and maple syrup complement many traditional fare.
6. Carrot Top Chimichurri Sauce
Making this delicious chimichurri sauce couldn’t be easier. To begin, clean and cut your greens as finely as possible. Add spices, olive oil, and white wine vinegar and stir to combine. Finally, it sums it up nicely! This sauce is great over grilled vegetables, crusty bread, or with any cooked protein, but it really shines when paired with roasted carrots as an appetizer or side dish.
Chimichurri may be diluted with 1/4 to 1/2 cup of tepid water if it is too oily or vinegary for your taste. Combine thoroughly and use as a topping for your meal instead of a dip.
The sauce may be kept in the fridge for up to 4 days if stored in an airtight container. Allow it to come to room temperature before serving, since it will thicken in the fridge.
7. Carrot Fritters with Carrot Greens
Carrot fritters that are light and have just the right amount of curry heat. When you have an oversupply of carrots, this recipe is the one to make since it is quick, easy, and tasty. Naturally devoid of eggs, gluten, and oil, as well as being vegan.
This recipe for Curried Carrot Fritters is ridiculously simple to put together. It’s much easier to prepare the veggies if you use a food processor equipped with a grating attachment.
You may prepare a thick, droppable batter by mixing the grated and chopped ingredients with the chickpea flour, spices, and a little water. Wait 10 minutes, then fry, griddle, or bake it.
8. Carrot Top Hummus Recipe
Don’t throw away those carrot leaves! This parsley-like herb adds a wonderful, crisp taste to hummus.
- You may microwave the chickpeas for 30 seconds to get them to the right temperature. (Warm chickpeas are easier to mix; this step is optional.)
- Put the chickpeas and lemon juice in a food processor or blender and pulse for 30 seconds.
- The olive oil and tahini can be added while the food processor is processing the rest of the ingredients.
- The food processor should be turned off and the sides scraped down.
- Keep blending for another minute after adding the carrot greens from the top.
- Maintain freshness by putting in a sealed container and refrigerating.
9. Roasted Carrots with Carrot Top Gremolata
When sweet carrots and shallots are roasted, the chopped carrot greens, together with cilantro, lemon zest, and jalapeo, provide a flavorful garnish for the vegetables.
- Get the oven up to temperature, preferably 425 degrees. Toss the carrots and shallots on a baking sheet with the olive oil, curry powder, salt, and pepper. Carrots will be done roasting and golden brown when cooked for 20-25 minutes at 400 degrees with occasional tossing. Toss with lemon juice and drizzle. The carrots and shallots should be moved to a serving plate.
- Meanwhile, mix the cilantro, lemon zest, and jalapeo in a small dish. You should add half a cup of the carrot tops to the bowl once you have finely chopped them.
- Serve the carrots and shallots with the gremolata sprinkled on top.
10. Carrot Top Sabzi
Carrot leaves may be prepared in a wide variety of delicious ways. You’ll find some suggestions and my recipe for Carrot Top Sabzi (aka Sabji), which is prepared with carrots, carrot leaves, Indian spices, and potatoes, below. If you’re not familiar with the phrase, “sabzi” or “sabji” simply refers to a curry or a meal made with spices that has vegetables. Broccoli or cauliflower would be fantastic additions, if you want to try something different. This vegetarian meal is easy to prepare and will be a great topic of conversation at any dinner party.
11. Saag Dal With Carrot Greens
The Indian cuisine incorporates a substantial number of vegetarian dishes, with lentils serving as a primary source of protein for the diet. In India, dal, also known as lentils, is a staple food that is eaten for lunch on a daily basis.
To prevent monotony, however, the dish is frequently varied. In this particular recipe for saag dal, spinach is often used; however, carrot leaves make an excellent substitute and contribute in some little way to reducing food waste. This dal benefits from the addition of both their texture and the flavor of the herbs. In place of the traditional Indian seasonings, I’ve substituted red Thai curry paste for the flavor that would have been imparted by the spices.
12. Fresh Carrot Leaf, Coriander, Apple & Chilli Dip
It was inspired by my mother’s Indian Coriander, Mint, and Green Mango Chutney, a fresh condiment typically eaten with samosas, pakoras, kebabs, and other Indian delicacies.
We were determined not to throw away the plethora of fresh carrot leaves that came with our locally grown vegetable box delivery, so we tossed them with a small bunch of coriander, two apples that had seen better days, some fiery little Thai green chillis, some grated ginger, and a generous pinch of salt.
The addition of water loosened up the dip for the blender and made for a nice, creamy texture in the final product.
We used the final dip as a pasta sauce, a spread for cheese sandwiches, and as a dip for just about anything. It tasted very similar to pesto but without the nuts or cheese, and it was great in all of these applications.
13. Carrot Top Soup Recipe (Vegetarian, Gluten Free)
Make sure you don’t throw out any of those carrot greens by making this delicious carrot top soup instead! Quickly prepared, vegetarian and gluten-free options that are also healthy. Enjoy this delicious spread over a thick slice of sourdough toast or with some crunchy oyster crackers.
This healthy soup may be made with any leftover carrot greens. When it comes to my kitchen, I am all about reducing, recycling, and reusing. This soup is great for using up leftovers or other ingredients you may otherwise throw away.
The leftover carrot greens may be used to make a delightful and nutritious supper instead of being thrown away. This carrot greens soup is a terrific way to use up any rice that may otherwise go to waste in my kitchen, which is essential to my commitment to sustainable living.
14. Carrot Greens Pickle
Very healthy pickle made by pickling the carrot top or greens. This pickle takes its cues for its preparation from the Andhra way of making Gongura pickle. It is made with the same components as traditional gongura pickle.
Carrot greens have a little rustic and grassy flavor, but the pickling spices and vinegar mask that note.
Wait two weeks after pickling to use the pickle; this will allow the flavors to develop.
15. Indian Style Carrot Greens Stir-Fry
The ‘poriyal’ is a method of preparing vegetables that is popular in South India. This carrot green stir fry is an adaptation of that dish. ‘Sabji’ in Hindi (spoken in most of Northern India), ‘Paliya’ in Kannada (spoken in Karnataka), and ‘Poriyal’ in Tamil are all examples of regionally specific words for’sautéed vegetable dishes.’ Other examples include ‘Bhaji’ in Marathi (spoken in the state of Maharashtra), ‘Shaak’ in Gujarati (spoken in the state of Gujrat), and (Tamil Nadu).
16. Carrot greens with moong dal
If you, like me, have never cooked with carrot greens before, you should know that after being cooked, they take on a flavor that is reminiscent of carrots, and the flavor is improved by the addition of some cilantro to the dish. The addition of some chopped up baby spinach is something that I have done on occasion, but it is not anything that makes or breaks the meal. I have inserted it for no other reason than to increase the overall loudness.
17. Khichdi With Carrot Greens
Khichdi’s potent blend of carbohydrates and proteins makes it a very nutritious food. Instead of using just one kind of lentils, as is customary, I like to use a variety, and I always add greens like spinach, fenugreek, or even the greens from a carrot.
You may use whatever lentils you have on hand to build your own blend, or you can do what I do and buy an already soup mix. You may mix and match several types of lentils if you like, or stick with just one if that’s your preference. A soup mix may be prepared significantly more quickly if let to soak in water for a whole night before being cooked.
As an ingredient, how many of you make use of carrot greens? As a result of its popularity in the raw food community, it is increasingly being used in other culinary contexts, such as pesto, salads, and other raw dishes. But I also enjoy using it in dal (lentil) dishes, much like I would spinach. Carrot greens aren’t the only option; beetroot leaves may be used instead; they just need a bit longer cooking time.