Carrot Peas Milk Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

  • 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).
  • Heat oil, add the jeera, let them splutter, add the onion, then fry a bit.
  • Add peas and fry for 5 minutes.
  • Add the cooked carrots and stir.
  • Add garam masala, turmeric powder and chilli powder, then add milk.
  • Close and cook for 5-7 minutes. Keep stirring once in a while to avoid burning of milk and carrots.
  • Once the curry looks creamy, add coriander and methi leaves and mix well.
  • Once you add milk, the gravy gets thickened very soon. So don't overcook after milk is added.
  • Switch off and garnish. Serve with chapattis.
  • Recipe courtesy: Sharmi's Passions