Curries and Gravies, Peas

Mutter Ghanta


Peas – 1 cup, shelled
Potatoes – 2, cubed
Milk – 2 cups
Flour – 1 tsp
Sugar – a pinch
Salt to taste

For Garnish:
Coconut Gratings – 1 tblsp (optional)
Coriander Leaves – 1 tblsp, chopped
Turmeric Powder – 1/4 tsp
Chilli Powder – 1/2 tsp

For Seasoning:
Ghee – 1 1/2 tblsp
Bay Leaf – 1
Cloves – 2
Cumin Seeds – 1/2 tsp

1. Heat ghee, add bay leaf, cloves and cumin seeds.
2. When done, add potatoes, stir fry on low heat keeping it covered in-between frying.
3. Add peas along with turmeric and chilli powders.
4. Fry a while longer, add salt.
5. Sprinkle some water, cover and cook till done.
6. Mix flour with milk and sugar, add to vegetable and cook till a thick gravy is formed.
7. Remove from fire.
8. Garnish with coconut and coriander leaves.
9. Serve hot with puris.

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