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–+ servings

VEG CHILLI MILLI NO ONION NO GARLIC

By Jigna
This dish is very delicious, made with mixed veggies, paneer and tomato gravy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet No Onion No Garlic Curry, Mixed veggies, Paneer and mixed veggies
Servings 4

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.
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