Ingredients

• 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