A delightful side dish featuring tender carrots infused with aromatic spices and a buttery glaze.
Peel and slice the carrots into even pieces.
Cutting the carrots into uniform sizes ensures they cook evenly.
Boil the carrots in salted water until tender, about 10 minutes.
Check the carrots with a fork; they should be tender but not mushy.
Melt the butter in a pan over medium heat until it starts to brown.
Stir the butter constantly to prevent it from burning.
Add the garam masala, ginger powder, and red chili powder to the butter and cook for 1 minute.
Toasting the spices in butter enhances their aroma and flavor.
Add the cooked carrots to the pan and toss to coat them in the spiced butter.
Ensure all the carrots are evenly coated with the spiced butter.
Transfer the carrots to a serving dish and garnish with fresh cilantro leaves.
For a vibrant presentation, use whole cilantro leaves as garnish.
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