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Carrot Peas Milk Gravy Recipe

Carrot Peas Milk Gravy is a popular Indian Side-Dish
Author :
On :
Friday, 28 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 4 - Carrots (big), chopped lengthwise
  • 1/2 cup - Peas
  • 1 - Onion (big), finely chopped
  • 1/2 cup - Milk
  • 1 tsp - Jeera
  • 2 tsp - Turmeric powder
  • 3 tsp - Chilli powder
  • 2 tsp - Garam Masala (optional)
  • Oil
  • Salt to taste
  • Coriander leaves to garnish
  • Methi leaves (a few)
  • How to Make Carrot Peas Milk Gravy:

    1. Half boil the carrots and peas in cooker. Omit this if you want to cook the vegetables in gravy itself (it will take time but will taste better).
    2. Heat oil, add the jeera, let them splutter, add the onion, then fry a bit.
    3. Add peas and fry for 5 minutes.
    4. Add the cooked carrots and stir.
    5. Add garam masala, turmeric powder and chilli powder, then add milk.
    6. Close and cook for 5-7 minutes. Keep stirring once in a while to avoid burning of milk and carrots.
    7. Once the curry looks creamy, add coriander and methi leaves and mix well.
    8. Once you add milk, the gravy gets thickened very soon. So don't overcook after milk is added.
    9. Switch off and garnish. Serve with chapattis.
    10. Recipe courtesy: Sharmi's Passions


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