This Veg Chilli Milli is without onion and garlic but full of flavors and packed with vegetables. I have also added Paneer to make the dish more tempting. It is a restaurant-style recipe but at the same time, it is homely and comforting.
About Veg Chilli Milli
Veg Chilli Milli is North Indian dish and as the name suggests this curry consists of green chilis with vegetables and Paneer.
This recipe is generally on a spicier side, but I have made it moderately spicy to suit my family’s taste preferences. So feel free to add more chilis or cut back on the spices to make it as per your preference.
Chillies in Veg Chilli Milli No Onion No Garlic:
This is Veg Chilli Milli recipe so obviously there will be chillies. But add green chillies as per your taste. Even I did not make it very spicy as we do not eat spicier food. I have added 4 green chillies in total and they were not too hot. So if you want, you can add more chillies to make it spicier. Also you can add some fried chillies on the top as garnishing.
So I would say this is home style recipe which tastes as restaurant style. Try at home and you will agree with me.
Serve this delicious curry with Roti, Paratha or Naan. It is good for lunch or dinner. And you can also impress your guests with this healthy and yet tasty dish.
More Curry Recipes
You May Also Like More Vegetable Recipes
- Aloo Palak (No Onion No Garlic) / Aloo Palak Sabji
- Crispy Okra Indian Style (Bhindi)
- Gajar Matar Sabji / Carrot and Peas Curry No Onion No Garlic
Recipe Card
VEG CHILLI MILLI NO ONION NO GARLIC
Ingredients
Vegetables:
- ½ Cup green peas ((fresh or frozen))
- 1 Green pepper diced
- 1 Cup cabbage chopped
- 2 Carrots peeled and diced
- 10-12 French beans chopped
For Gravy:
- 2 teaspoon oil
- 1 stick cinnamon
- 3 Green Cardamoms
- 1 Bay leaf
- 2 Cloves
- 5 Black pepper corns
- 1 Green Chilli chopped
- 1 tablespoon ginger chopped
- 4 Tomatoes chopped
- 14-16 Cashews
- 2 tablespoon melon seeds
- Salt to taste
For Veg Chilli Milli:
- 1 teaspoon oil
- 1 teaspoon butter
- ½ teaspoon asafoetida / Hing
- ½ teaspoon cumin seeds
- 2-3 Green chillies slitted ((or as needed))
- Prepared vegetables
- Salt to taste
- 1 teaspoon red Kashmiri chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon garam masala or kitchen king powder
- 200 gms Paneer cubes
- 1 teaspoon Kasoori methi crushed ((dried fenugreek leaves))
- Coriander leaves finely chopped for garnishing
Instructions
For Gravy:
- Heat oil in a pan; add bay leaf, cinnamon stick, green cardamoms, cloves and black pepper corns. Sauté for few seconds and add chili and ginger. Sauté again for few seconds; then add chopped tomatoes, cashews and melon seeds. Mix well and add ½ cup of water and little salt, cook this mixture for few minutes or until tomatoes are soft.
- Let this mixture cool down and then grind into fine gravy. Set aside.
For Chilli Milli:
- Heat oil and butter in a pan; add cumin seeds. Once the color of cumin seeds change, add asafoetida, slitted green chillies and all the vegetables. Mix well.
- Add salt, red chilli powder, cumin powder, coriander powder and garam masala or kitchen king masala, mix well and cook for 2-3 minutes. Add prepared gravy, mix and turn flame on low to medium. Cook it for 10-12 minutes or until vegetables are thoroughly cooked. Keep stirring in between and add some water if needed.
- Once veggies are cooked, add paneer cubes, crushed Kasoori methi and add water for desired consistency if needed. Turn off the heat and take it in serving bowl. Garnish with chopped coriander and serve hot with Roti, Paratha or Naan.
Falguni says
It came so gd
Falguni says
It came so yummy
Jigna says
Thanks a lot Falguni for your feedback. I am glad you like the recipe.