Veg Chilli Milli Recipe
Embark on a culinary journey with the delightful Veg Chilli Milli, a vibrant North Indian dish that marries an array of colorful vegetables with a rich, aromatic gravy. This vegetarian recipe is perfect for a cozy dinner and pairs beautifully with Boondi Raita and Pudina Tawa Paratha, making it an excellent choice for any weeknight meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup, shredded |
| Carrot (Gajjar) | 1, cut into thin strips |
| Green Bell Pepper (Capsicum) | 1, thinly sliced |
| Tomatoes | 4, finely chopped |
| Green peas (Matar) | 1/2 cup |
| Cashew nuts | 3 tablespoons |
| Sunflower Oil | 2 tablespoons |
| Bay leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Black cardamom (Badi Elaichi) | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Onion | 1, finely chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 tablespoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Green Chillies | 3 to 4, slit |
| Water | 1-1/2 cups |
| Garam Masala Powder | 1/4 tablespoon |
| Coriander (Dhania) Leaves | A small bunch, finely chopped |
| Sugar | 1/4 tablespoon |
| Fresh cream | 3 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 5g |
| Carbohydrates | 30g |
| Dietary Fiber | 8g |
| Fat | 9g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 250mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total | 50 minutes |
Instructions
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Prep the Cashews: Begin by soaking the cashew nuts in 1/4 cup of hot water for about 20 to 25 minutes. Once soaked, drain the water and place the cashews in a mixer grinder along with ginger and tomatoes. Grind this mixture to a smooth paste and set aside.
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Prepare the Gravy: Heat a wok or kadai over medium heat and add the sunflower oil. Once the oil is hot, add the bay leaf, green and black cardamoms, cloves, and cinnamon stick. Sauté the spices until they release a delightful aroma, infusing the oil with their rich flavors.
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Sauté Onions: Add the finely chopped onion and ginger-garlic paste to the pan. Sauté until the onion turns golden brown and the raw aroma of ginger-garlic dissipates, which should take about 5-6 minutes.
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Add Tomato-Cashew Paste: Stir in the prepared tomato-cashew paste along with the slit green chillies, turmeric powder, Kashmiri red chilli powder, and coriander powder. Mix everything well and cook on medium heat until the oil separates from the masala, which indicates that the spices are well-cooked.
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Incorporate the Vegetables: Now, add the shredded cabbage, thinly sliced carrots, bell pepper, and green peas. Mix the vegetables thoroughly with the masala, ensuring they are well-coated. Sauté for about 5 to 6 minutes until the vegetables begin to soften.
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Add Water and Cook: Pour in 1-1/2 cups of water and add salt to taste. Stir well, cover the pan with a lid, and let the Veg Chilli Milli cook on medium flame for about 10 minutes. Check occasionally and add more water if necessary, ensuring the gravy does not become too thin.
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Final Touches: Once the vegetables are tender, add the garam masala, finely chopped coriander leaves, and sugar. Mix everything thoroughly, allowing the flavors to meld together. Bring the mixture to a brisk boil before stirring in the fresh cream.
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Serve: Turn off the heat, transfer the Veg Chilli Milli to a serving bowl, and garnish with additional coriander leaves if desired.
Serving Suggestions
Serve the Veg Chilli Milli hot, accompanied by refreshing Boondi Raita and soft Pudina Tawa Paratha for a satisfying meal that balances flavor, texture, and nutrition. Enjoy your delightful and hearty North Indian feast!
This Veg Chilli Milli recipe promises a burst of flavors and colors on your plate, making it not just a meal, but a celebration of culinary creativity.
