Gajjar Bhaji (Carrots with Cashews) is a vegetable dish of Northern India. Typically, dishes from this part of India reflect the temperate climate, with root vegetables growing in abundance. It serves 4 people as a side dish, and complements any selection of curries.

• Fry the onion and carrots in the oil for a few minutes in a large pan.
• Add the ginger, spices and the flour. Stir for a few minutes, then add the cashew nuts and the water.
• The liquid should thicken. Cover the pan and cook on a low heat for about 20 minutes until the carrots are tender, stirring occasionally.
• Finish the dish by adding the tomato wedges to the pan and allowing them to cook for a few minutes until they have just softened.