Vegetables Chilli Milli सब्जियां मिर्च मिलि
Ingredients
Vegetables
- 2 cup Cabbage shredded
- 1 Carrot julienned
- 1 Bell pepper julienned
- ½ cup Green peas
First spices
- 1 Bay leaf
- 2 Green cardamoms
- 3 Clove
- 1 inch Cinnamon powder
- 1 strand Mace
Second spices
- ¼ tsp Turmeric
- ½ tsp Red chili powder
- 1 tsp Coriander powder
Third spices
- 1 tsp Methi
- ¼ tsp Sugar
- ½ tsp Garam Masala
Tomato paste
- 2 Tomatoes
- 3 tbsp Cashews
Other
- 1 Onion minced
- ½ inch Ginger minced
- 4 clove Garlic minced
- 5 Green chilies slit
- 2 cups Water
- 2 tbsp Coriander leaves
- 2-3 tbsp Low fat cream
Instructions
Tomato paste
- Soak the cashews in hot water for 30 minutes.
- Drain the cashews and add them to a grinder jar along with the tomatoes.
- Without adding any water, grind to a smooth paste.
Veg Chilli Milli
- Heat oil in a large pot. Add first spices. Saute till the spices splutter.
- Add ginger and garlic. Stir and saute till the raw aroma is gone.
- Add the onion. Stir very well and begin to saute until the onions become golden brown.
- Add the tomato paste. Stir very well.
- Add second spices. Mix with the rest of the paste.
- Saute the masala paste while stirring often. Keep going until you see oil leaving sides of the masala and the paste is more consistent.
- Add the chilies. Stir and mix.
- Add the cabbage, carrots, bell pepper and green peas. Saute for 5 minutes.
- Add 2 cups of water. Season with salt.
- Cover the pot and simmer the curry on low until the vegetables are done.
- Add third spices. Mix well.
- Add cream. Mix.
- DONE!