This is how it looks after 5/7 min of cooking.
Now add in the milk little at a time, stir well. Continue to cook without the lid for another 5/7 min.
Adjust the salt at this stage, if you feel the sugar is less do add a little bit more.
Methí matar is always on the sweeter side.
The mixture will thicken further so keep the flame on low for this recipe.
Just before shutting off the flame add in the garam masala.
Now your done, serve with a tiny dollop of butter.
Our favourite combo is with onions and coriander salad on the side along with some boondi raita.