Peas & carrots flavoured with fenugreek.
Ingredients
- 1 Packet (2 cups) kasoori methi (dried fenugreek leaves) – cleaned & soaked in water for ½ hour
- 1 cup skim milk
- 1½ cups shelled peas – boiled
- 3 carrots – cut into ¼” cubes (1½ cups chopped)
- 2 tsp mustard oil or any refined oil
- 1 tsp salt
- ½ tsp red chilli
- ½ tsp garam masala
- a pinch of amchoor (dried mango powder)
- a pinch of sugar
Instructions
- Soak cleaned methi in water for at least ½ hour or even more. Strain the methi & keep aside.
- Heat oil in a heavy bottomed or a non-stick kadhai.
- Add methi & milk. Cook till completely dry. Add sugar. Mix well.
- Add salt & red chilli powder. Cook for 1 minute.
- Add carrots. Stir fry for 1-2 minutes on low flame.
- Cover & cook, sprinkling a little water in-between, on low flame till the carrots are done.
- Add boiled peas. Add garam masala and amchoor.
- Uncover the vegetables & bhuno for 2-3 minutes.
- At serving time, add ¼ cup milk and heat the vegetable well.