Veg Chilli Milli Recipe
A vegetarian North Indian Recipes recipe with cabbage (patta gobi/ muttaikose) - shredded, carrot (gajjar) - cut into thin strips, green bell pepper (capsicum) - thinly sliced. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making the Veg Chilli Milli Recipe, soak cashew in 1/4 cup hot water for 20 to 25 minutes
tablespoons cashew nuts(3)kashmiri red chilli powder(1 tablespoon)-/2 water(1 cup) - 2
After 25 minutes, drain water and add cashews to mixer grinder along with ginger and tomatoes and grind them
tomato(4)tablespoons cashew nuts(3)ginger garlic paste(1 tablespoon)-/2 water(1 cup) - 3
to a smooth paste and keep aside
ginger garlic paste(1 tablespoon) - 4
Now we will make the gravy
- 5
Heat a wok/kadai and add oil
- 6
Add bay leaf, green cardamoms, black cardamoms, cloves, cinnamon and saute till all spices release a nice aroma
green bell pepper (capsicum) - thinly sliced(1)green peas (matar)(1/2 cup)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1)to 4 green chillies - slit(3) - 7
Once the spices release a nice aroma add chopped onion and ginger garlic paste, saute on medium flame till ginger garlic aroma goes away and onion turns little brown in colour
onion - finely chopped(1)ginger garlic paste(1 tablespoon)coriander (dhania) leaves - a small bunch finely chopped - 8
Now add tomatoes cashew paste, green chillies, turmeric powder, kashmiri red chilli powder, coriander powder and mix well and saute it on medium flame till the oil separates from masala
green bell pepper (capsicum) - thinly sliced(1)tomato(4)green peas (matar)(1/2 cup)tablespoons cashew nuts(3)ginger garlic paste(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)to 4 green chillies - slit(3)garam masala powder(1/4 tablespoon)coriander (dhania) leaves - a small bunch finely chopped - 9
Once done add the shredded cabbage, carrots, capsicum and green peas
cabbage (patta gobi/ muttaikose) - shredded(1 cup)carrot (gajjar) - cut into thin strips(1)green bell pepper (capsicum) - thinly sliced(1)green peas (matar)(1/2 cup)to 4 green chillies - slit(3) - 10
Mix all vegetables with masala and saute for 5 to 6 minutes
garam masala powder(1/4 tablespoon) - 11
Once the vegetables are half done add water and salt to taste
-/2 water(1 cup)salt - to taste - 12
Mix well and cover the lid
- 13
Cook Veg Chilli Milli on medium flame for 10 minutes till vegetables are cooked properly
kashmiri red chilli powder(1 tablespoon) - 14
Add more water if needed but make sure gravy should not be thin
carrot (gajjar) - cut into thin strips(1)-/2 water(1 cup) - 15
Once vegetables are cooked then add garam masala, fenugreek leaves and sugar
garam masala powder(1/4 tablespoon)coriander (dhania) leaves - a small bunch finely choppedsugar(1/4 tablespoon) - 16
Mix everything well
carrot (gajjar) - cut into thin strips(1) - 17
Bring the Veg Chilli Milli to a brisk boil and add cream, garnish with coriander leaves and turn off the heat
kashmiri red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - a small bunch finely choppedtablespoons fresh cream(3) - 18
Transfer Veg Chilli Milli to a serving bowl and serve hot
kashmiri red chilli powder(1 tablespoon) - 19
Serve Veg Chilli Milli along with Boondi Raita and Pudina Tawa Paratha for a weekday lunch or dinner
kashmiri red chilli powder(1 tablespoon)
Rate this recipe
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Veg Chilli Milli Recipe
A vegetarian North Indian Recipes recipe with cabbage (patta gobi/ muttaikose) - shredded, carrot (gajjar) - cut into thin strips, green bell pepper (capsicum) - thinly sliced. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
19 steps- 1
To begin making the Veg Chilli Milli Recipe, soak cashew in 1/4 cup hot water for 20 to 25 minutes
tablespoons cashew nuts(3)kashmiri red chilli powder(1 tablespoon)-/2 water(1 cup) - 2
After 25 minutes, drain water and add cashews to mixer grinder along with ginger and tomatoes and grind them
tomato(4)tablespoons cashew nuts(3)ginger garlic paste(1 tablespoon)-/2 water(1 cup) - 3
to a smooth paste and keep aside
ginger garlic paste(1 tablespoon) - 4
Now we will make the gravy
- 5
Heat a wok/kadai and add oil
- 6
Add bay leaf, green cardamoms, black cardamoms, cloves, cinnamon and saute till all spices release a nice aroma
green bell pepper (capsicum) - thinly sliced(1)green peas (matar)(1/2 cup)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1)to 4 green chillies - slit(3) - 7
Once the spices release a nice aroma add chopped onion and ginger garlic paste, saute on medium flame till ginger garlic aroma goes away and onion turns little brown in colour
onion - finely chopped(1)ginger garlic paste(1 tablespoon)coriander (dhania) leaves - a small bunch finely chopped - 8
Now add tomatoes cashew paste, green chillies, turmeric powder, kashmiri red chilli powder, coriander powder and mix well and saute it on medium flame till the oil separates from masala
green bell pepper (capsicum) - thinly sliced(1)tomato(4)green peas (matar)(1/2 cup)tablespoons cashew nuts(3)ginger garlic paste(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)to 4 green chillies - slit(3)garam masala powder(1/4 tablespoon)coriander (dhania) leaves - a small bunch finely chopped - 9
Once done add the shredded cabbage, carrots, capsicum and green peas
cabbage (patta gobi/ muttaikose) - shredded(1 cup)carrot (gajjar) - cut into thin strips(1)green bell pepper (capsicum) - thinly sliced(1)green peas (matar)(1/2 cup)to 4 green chillies - slit(3) - 10
Mix all vegetables with masala and saute for 5 to 6 minutes
garam masala powder(1/4 tablespoon) - 11
Once the vegetables are half done add water and salt to taste
-/2 water(1 cup)salt - to taste - 12
Mix well and cover the lid
- 13
Cook Veg Chilli Milli on medium flame for 10 minutes till vegetables are cooked properly
kashmiri red chilli powder(1 tablespoon) - 14
Add more water if needed but make sure gravy should not be thin
carrot (gajjar) - cut into thin strips(1)-/2 water(1 cup) - 15
Once vegetables are cooked then add garam masala, fenugreek leaves and sugar
garam masala powder(1/4 tablespoon)coriander (dhania) leaves - a small bunch finely choppedsugar(1/4 tablespoon) - 16
Mix everything well
carrot (gajjar) - cut into thin strips(1) - 17
Bring the Veg Chilli Milli to a brisk boil and add cream, garnish with coriander leaves and turn off the heat
kashmiri red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - a small bunch finely choppedtablespoons fresh cream(3) - 18
Transfer Veg Chilli Milli to a serving bowl and serve hot
kashmiri red chilli powder(1 tablespoon) - 19
Serve Veg Chilli Milli along with Boondi Raita and Pudina Tawa Paratha for a weekday lunch or dinner
kashmiri red chilli powder(1 tablespoon)
Rate this recipe
