Green peas - 200 gm (boiled)
Kashmiri chili powder - 2 tbsp.
Garam masala - 1 tsp.
Onion - 1 (finely chopped)
Corriander leaves - 4 tbsp. (finely chopped)
Oil - 3 tbsp.
To Grind:
Carrot - 200 gm
Tomato - 3
Ginger - 1/4 inch
Garlic - 4 flakes
Milk - 3/4 cup

Milky Mutter Delight

1. Grind all the ingredients in the TO GRIND column into a fine paste. Keep aside.
2. Heat oil in a pan. Add onions and fry till golden brown. Add chili powder and 3 tbsp coriander leaves and stir fry.
3. Add ground paste and cook till the gravy turns thick. Add half-cup water and peas.
4. Cover and cook for 5 minutes. Add the milk and cover and cook on a low flame.
5. Garnish with coriander leaves. Serve with rice, naan or chappati
   Serves: 4
   Preparation time: 20 minutes