Carrots - 4 big ones, chopped lengthwise.
Peas - 1/2 cup
Onion - 1 big sized finely chopped
Milk - 1/2 cup
Jeera- 1 tsp
Turmeric powder - 2 tsp
Chilli powder - 3 tsp
Garam Masala - 2 tsp (optional)
Salt to taste
Coriander leaves - to garnish
Methi leaves - few
1.Half boil the carrots and peas in cooker, which is what I did. Omit this if u want to cook the veggies in milk gravy itself (it will take time but will surely taste even more better)
2. Heat oil, add the jeera, let them splutter, add the onions, fry a bit.
3. Add the peas to the onion mixture and fry them for 5 mins. Add the cooked carrots and stir.
NOTE: If you are using uncooked carrots , make sure to cook them in a little water and add milk after the carrots are semi cooked.
4. Add garam masala, turmeric powder,chilli powder then add milk
NOTE: [Add chilli powder generously as carrot + peas + milk gravy gives a sweet taste so check and add it.]
5. Close and let it cook for 5-7 mins. Keep stirring once in a while to avoid burning of milk and the carrots. Once the curry looks creamy add coriander, methi leaves and mix well!
Once u add milk the gravy gets thickened very soon so dont over cook after milk is added.
Switch off and garnish. This goes well with chapathis!