Dilled Chilled Carrots (Sonf Gazar Subji)

This Indian carrot dish is served cold, which makes it unusual among subji recipes. Baby carrots get simmered with cumin seeds, turmeric, asafetida, ginger, and coriander until tender, then chilled with fresh dill, brown rice, and eggless mayonnaise stirred in.

Popping the cumin seeds in hot oil first is a classic Indian technique called tadka. The seeds crackle and release their essential oils into the fat, infusing the entire dish with a toasted, earthy flavor that ground cumin can’t replicate.

Asafetida is the ingredient that gives this its distinctive Indian character. Just a quarter teaspoon adds a savory, onion-like depth that blooms in the hot oil alongside the cumin.

Chilling for at least an hour lets the spices meld into the carrots and the dill permeates everything. The cold temperature also lets the mayonnaise bind the rice and carrots into a cohesive salad rather than separate components.

Kitchen Tips

• Quarter the baby carrots lengthwise so they absorb more of the spiced broth. Whole baby carrots cook unevenly and the spices only sit on the surface.
• Cook until the liquid is fully absorbed. Wet carrots dilute the mayo dressing and make the whole dish watery.
• Use eggless or vegan mayo as the recipe suggests to keep this fully vegetarian.

Variations

• Yogurt version: Replace the mayonnaise with plain yogurt for a tangier, raita-style dressing.
• Add chickpeas: Stir in cooked chickpeas for more protein and substance as a lunch dish.
• Fennel twist: Add fennel seeds alongside the cumin for an anise note that plays well with the dill.