Instructions
Cook the Vegetables
Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce to a simmer until tender, about 15–20 minutes. Add frozen peas during the last 5 minutes. Drain well.
Prepare the Cream Sauce
In a large skillet, melt butter with garlic over medium heat. Stir in flour and whisk to form a paste. Gradually add milk, whisking constantly until the sauce thickens, about 5 minutes.
Season the Sauce
Stir in turmeric, salt, and pepper. Taste and adjust seasoning as needed.
Combine and Heat
Add drained potatoes and peas to the skillet. Stir to coat them evenly in the cream sauce. Cook for 5 minutes until heated through.
Rest and Serve
Remove from heat and let sit for 5–10 minutes to allow the sauce to thicken. Serve warm in bowls.
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