Makhana Matar Masala

Boil peas and potatoes separately

In a non stick pan heat whole garam Masala. Add chopped tomatoes and garlic. Roast for 5 minutes. Add ginger chilli paste.

Add 1 cup milk and grind it to a smooth paste.

Add boiled peas and potatoes.

Dry roast makhanas on a girdle. Remove and cool

Add roasted makhanas to the gravy.

Cook for 5 minutes. Add all the dry spices.

Remove in a serving dish. Sprinkle coriander leaves and serve with hot phulkas.