1. Heat oil in a pan and add the jeera. Once they splutter, add the shallots and fry lightly.

2. Add peas, turmeric and chilli powder to this and stir around for 2 minutes.

3. Add the chopped carrots and a little water (not more than 1/4 cup) and cook covered, until the carrots are semi-cooked. You can also pre-cook the carrots separately or in the microwave.

4. Add 1.5 cups milk and top it off with the garam masala and salt.

5. Keep fire on sim and cook covered for about 10 minutes. At this stage, the curry will be dry and the vegetables cooked. Add the rest of the milk (1/2 cup) and bring to boil.

6.Do not let the gravy thicken too much because it will once you remove from fire. For a more creamy consistency, add err.. cream!

7. Garnish with coriander leaves and enjoy