This easy, simple salad, featuring our classic Dhaba Masala, is about the best thing you can do with a pound of carrots.
Peel and cut the carrots diagonally into medium slices. Set aside.
Heat oil in a pan on medium and brown the almonds. (1-2 minutes). Remove the almonds using a slotted spoon. Set aside.
Add the cinnamon chips to hot oil and let brown for a few seconds.
Add the carrots, masala, salt and pepper. Mix and cook, stirring occasionally until the carrots are cooked to your taste. Add the lemon juice and almonds.
Place the carrots in a large dish to cool quickly, add the mint.
Garnish with a few spoons full of yogurt and ground cinnamon.