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Shared by Max Nye

Carrot Meetha (Sweet Carrots)

Yield: 6 as a sideTime: 1 h and 20 min

Carrot Meetha (Sweet Carrots)

Yield: 6 as a sideTime: 1 h and 20 min

Family Journey

Baghdad, IraqCalcutta (present day-Kolkata), India


  • 3 tablespoons canola oil
  • 3 medium onions, diced
  • 6 cloves of garlic
  • 1 ½-inch piece of ginger
  • 3 teaspoons salt
  • 3 teaspoons garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon ground black pepper
  • 2 cups tomato puree
  • 5 teaspoons of tomato paste
  • 1 ¾ pounds carrots, peeled and cut into 2 ½-inch batons (if your carrots are thick, cut them lengthwise so they are all even thicknesses)
SidesRosh HashanahVegetarianVegetarianPareveKosher for PassoverGluten FreeSouth AsiaMiddle East


  • Step 1

    In a large skillet, heat the oil over medium-high. Saute the onions for 15 minutes, until softened and starting to brown on the edges. 

  • Step 2

    While the onions cook, grate the garlic and ginger, or pulse in a food processor. Set aside.

  • Step 3

    When the onions are ready, add the garlic, ginger, salt, garam masala, turmeric, ground pepper, and 3 tablespoons of water. Stir the mix for a minute or so before adding the tomato puree and tomato paste. Mix well to combine.

  • Step 4

    Add in the carrots. Stir them in for a couple of minutes, making sure they are nicely coated in the sauce on all sides. Turn the heat up and bring to a boil, then turn down to a simmer, cover and cook for 30-40 minutes with the lid on, stirring intermittently. When the carrots are easily pierced by a knife, remove from the heat and serve warm.