Being a fan of restaurant style gravies/ sides….I am often looking forward to make them at home too! Veg Chilli Milli is one such side which tastes excellent and has many veggies which makes it healthy 🤓
And it also goes very well with some Wholewheat Tawa Naan or Methi Makka Roti👌🏼🤗..however is served with some plain Parathas this time around as my hubby wanted to have them.
This definitely is something that you will want to have again and again…🍽🍛 and really easy to make too!
Let’s get started…
Yield: serves 2-3
Equipment: a pan, measuring cups/ spoons, ladle.
1 cup shredded cabbage
1/2 cup sliced carrots
1/2 cup great peas
1/2 cup sliced capsicum
3/4 cup finely chopped onions
3 tsp ginger-garlic paste
1 cup chopped tomatoes
12-14 nos. cashews soaked in warm water for 15 mins
2-3 sliced green chillies
salt to taste
1/4 tsp turmeric pwd
1 tsp coriander pwd
1 tsp degi mirch
1-2 each of black cardamom, green cardamom, bay leaf & cinnamon stick
1/2 tsp jeera seeds
a pinch of hing (asafoetida)
1/2 tsp garam masala pwd
2-3 tbsp Amul cream
1 tsp kasuri methi
1 tsp lemon juice
coriander leaves to garnish
Make a smooth purée of the tomatoes & soaked cashews without adding any water. Set it aside.
Heat oil in the pan, add all the whole spices, jeera & hing. Let them splatter for a min. Then add the chopped onions & chillies. Cook until they onions turn golden. Then add the purée, turmeric, degi mirch, coriander pwd & ginger-garlic paste, stir well and cook until the raw smell goes away. The paste will start leaving the oil around the edges once it’s cooked.
Next, add the cabbage, capsicum, carrot & peas. Season with salt and mix well. Cover & cook until the veggies are soft. That takes about 7-10 mins on medium flame. Then add the cream and garam masala. Mix well. If needed, you can add some water to correct the consistency.
Let it cook for about 5-8 mins. Finally add kasuri methi & lemon juice. Stir well & garnish. Serve with Rotis/ Parathas.
Hope you enjoy it as much as we did!! 😊
Adapted from VROI