Veg Chilli Milli Recipe (in English)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (finely chopped) | 1 cup |
| Carrot (thinly sliced) | 1 |
| Green Bell Pepper (thinly sliced) | 1 |
| Tomatoes | 4 |
| Green Peas | 1/2 cup |
| Cashews | 3 tbsp |
| Oil | 2 tbsp |
| Bay Leaf | 1 |
| Green Cardamom | 2 |
| Black Cardamom | 1 |
| Cloves | 2 |
| Cinnamon Stick (1-inch piece) | 1 |
| Onion (finely chopped) | 1 |
| Ginger-Garlic Paste | 1 tbsp |
| Turmeric Powder | 1/2 tsp |
| Kashmiri Red Chili Powder | 1 tbsp |
| Coriander Powder | 1 tbsp |
| Green Chilies (slit) | 3-4 |
| Water | 1 1/2 cups |
| Kasuri Methi (dried fenugreek leaves) | 1 tbsp |
| Garam Masala Powder | 1/4 tsp |
| Fresh Coriander (for garnish) | As needed |
| Sugar | 1/4 tsp |
| Cream | 3 tbsp |
| Salt | To taste |
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions:
-
Start by soaking the cashews in 1/4 cup warm water for 20-25 minutes. Once soaked, drain and blend them with ginger and tomatoes to form a smooth paste.
-
Heat a small amount of oil in a pan and add bay leaf, green and black cardamoms, cloves, and cinnamon stick. Let these spices release their aroma.
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Add finely chopped onions and ginger-garlic paste. Cook on medium heat until the onions turn light brown and the raw smell of ginger-garlic fades.
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Add the tomato-cashew paste to the pan and stir well. Now, mix in the turmeric, Kashmiri red chili powder, and coriander powder. Toss in the slit green chilies and cook on medium heat until the oil starts separating from the masala.
-
Add the chopped cauliflower, carrots, bell peppers, and green peas. Stir well and cook for 5-6 minutes, allowing the vegetables to mix thoroughly with the spices.
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Add water and salt, then cover the pan. Cook on medium heat until the vegetables are tender. If needed, add a little more water, but ensure the gravy doesn’t become too watery.
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Once the vegetables are cooked, stir in garam masala, kasuri methi, and sugar. Let it cook for a couple of minutes to blend the flavors.
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Finally, add cream and give it a good stir. Garnish with fresh coriander leaves.
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Serve the Veg Chilli Milli hot with Boondi Raita and Tawa Paratha for a delightful meal.
This veggie-packed dish offers the perfect balance of spices and flavors, making it a vibrant addition to any dinner spread. Enjoy!
