Special dish

Wash baby carne, remove the stalk, 1/4 - 1/2 cm Cut into pieces of Wash the peas and prepare them.

• Tomato cut into large pieces, remove the stem of green chillies, peel ginger and wash, add all the ingredients in the mixer jar and also add the cashew nuts and grind them and make a fine paste.

• Heat 2 teaspoons of oil in the pan, heat the peas into hot oil and fry them on medium flame for 2 minutes and fry them in the plate.

Now add 2 teaspoons of oil in the embroidery and add cut black curd and fry it for 2-3 minutes and fry it in the plate with peas.

• For gravy, add 2 tbsp of oil in the pan, put asafetida and cumin seeds, add cumin seeds, turmeric powder and then add pisa tomato and cashew nuts, add coriander powder and red chili powder too. Sprinkle the spices with a spoon until the oil starts to float over the spices.
  
  Now add the cream in the spices and fry the spices for 2 minutes, mix one cup of water, add salt, garam masala, roasted peas and baby corn and mix it, add half a green coriander and mix it. Cover the vegetable and let it cook for 5-6 minutes on low flame, so that all the spices inside the peas and baby carnates become saturated.

• Baby curry peas are ready, take out the vegetable in the bowl, and garnish with green coriander over it. Garam Hot Baby Carne Matar Curry with Chapati, Parantha, Naan or Rice, eat and eat