Veg Chili Milli Recipe

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Veg Chili Milli is a North Indian restaurant delicacy with rich creamy and tangy gravy. It is prepared with different veggies and is spiced with Indian masala. Now no need to have this dish in the restaurant. Make this dish at your home.

Ingredients

1 cupCabbage, shredded
1Carrot, cut into thin strips
1Green Bell Pepper (Capsicum), thinly sliced
4Tomatoes
1/2 cupGreen peas
3 tablespoonsCashew nuts
2 tablespoonCooking oil
1Bay leaf (tej patta)
2Green cardamom
1Black cardamom (Badi Elaichi)
2Cloves
1 inchCinnamon Stick
1Onion, finely chopped
1 tablespoonGinger garlic paste
1/2 tablespoonTurmeric powder (Haldi)
1 tablespoonKashmiri red chili powder
1 tablespoonCoriander Powder
3 to 4Green Chilies, slit
1-1/2 cupWater
1/4 tablespoonGaram masala powder
Coriander leaves(Dhania), a small bunch finely chopped
1/4 tablespoonSugar
3 tablespoonsFresh cream
Saltto taste

Directions

Soak cashew in 1/4 cup hot water for 20 to 25 minutes and after 25 minutes, drain water and add cashews to a ginger along with tomatoes and grind them into a smooth paste and keep the tomato cashew paste aside.
Heat a wok/kadhai and add oil and add bay leaf, green cardamoms, black cardamoms, cloves, cinnamon and saute till all spices start to splutter.
Add chopped onion and ginger garlic paste, saute on medium flame till ginger garlic aroma goes away and onion turns a little brown in color.
Add tomatoes cashew paste and mix it well and add turmeric powder, kashmiri red chili powder, coriander powder.
Add green chilies and saute it on medium flame till the oil separates from the masala.
Add shredded cabbage, carrots, capsicum and green peas and mix all vegetables with the masala and saute for 5 to 6 minutes.
Add water and add salt and mix it well and cover the lid.
Cook it on a medium flame for 10 minutes till vegetables are cooked properly.
Add more water if needed but make sure gravy should not be thin and once vegetables are cooked then add garam masala, fenugreek leaves, and sugar.
Mix everything well and cook it for a minute, add cream, garnish with coriander and serve it hot.

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