Veg Chili Mili Recipe

‘Veg Chili Mili’ sounds like something an Indian family would call their kids (no offense). Sans the ‘veg’, of course. But even though chili and mili would make for really adorable kids, their edible namesake is also a winner.

The veg chili mili consist of finely cut and sliced veggies along with cottage cheese in a mildly-spiced creamy cashew nut gravy. The cashew nuts tone down the chili of this mili but you can adjust the spice according to your palate. Follow this recipe to whip up a veg chili mili at home.

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Just Chili Mili

Vegetables in a spiced cashew nut gravy.

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• cup ¾cabbage thinly sliced
• 1 carrot thinly sliced
• 1 capsicum thinly sliced
• 3-4 tbsp paneer grated or crumbled
• cup ¼tomato puree
• tsp ½Garam Masala
• 1 tsp dhaniya powder coriander powder
• tsp ¾red chili powder
• 2-3 Green chilies slit
• 1 big chili pepper poblano
• 12-14 cashews
• 2-3 tbsp fresh cream
• 2 tbsp coriander leaves
• pinch Aof kasoori methi fenugreek leaves
• salt to taste
• 2 tbsp Oil
• 1 tbsp Jeera cumin

Prep Time 15 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients cup ¾cabbage thinly sliced 1 carrot thinly sliced 1 capsicum thinly sliced 3-4 tbsp paneer grated or crumbled cup ¼tomato puree tsp ½Garam Masala 1 tsp dhaniya powder coriander powder tsp ¾red chili powder 2-3 Green chilies slit 1 big chili pepper poblano 12-14 cashews 2-3 tbsp fresh cream 2 tbsp coriander leaves pinch Aof kasoori methi fenugreek leaves salt to taste 2 tbsp Oil 1 tbsp Jeera cumin

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Instructions

1. Grind the cashew nuts into a paste, adding some water.
2. Heat oil in a kadhai (wok) and crackle the cumin seeds.
3. Add onion and chilies and fry until the onion turn translucent.
4. Add the tomato puree and cook for 2-3 minutes.
5. Add the cashew nut paste and mix well. Add a tablespoon of oil to fry the cashew nut paste quicker.
6. Add powder, dhaniya powder, garam masala powder and kasooti methi. Mix well and cook on a medium flame.
7. Now add all the sliced vegetables and salt. Cook for 3-4 minutes, the volume will reduce visibly.
8. Finally add the paneer and cream. Mix well.
9. Add water or milk to reach the desired consistency of the gravy and cook for 2 minutes on a medium flame.
10. Switch off stove and garnish with coriander leaves.
11. Serve hot with roti or naan.