Veg Chilli Milli Recipe

A colorful North Indian mixed vegetable curry in a rich tomato-cashew gravy, Veg Chilli Milli is mildly spicy, creamy, and packed with fresh vegetables. It’s a perfect vegetarian main course for family dinners or festive meals.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty: Easy

Ingredients

For the Gravy

• 2 medium tomatoes, chopped
• 12 cashew nuts, soaked for 15 minutes
• 2 tbsp cooking oil
• 1 large onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 bay leaf
• 1 small cinnamon stick
• 2 green cardamoms
• 2 cloves
• ½ tsp cumin seeds

Vegetables

• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1 green capsicum, sliced
• ½ cup green peas
• ½ cup French beans, sliced
• 150 g paneer cubes (optional)

Spices

• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp Kashmiri red chili powder
• 2–3 green chilies, slit
• 1 tsp kasuri methi
• ½ tsp garam masala
• Salt to taste
• 1 tsp sugar (optional)

Finishing

• 2 tbsp fresh cream (optional)
• Fresh coriander leaves, chopped

Instructions

Step 1: Prepare the Gravy

Blend the soaked cashews and chopped tomatoes into a smooth paste without adding much water.

Step 2: Cook the Base

Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.

Add chopped onions and cook until golden brown.

Mix in the ginger-garlic paste and cook for another minute.

Step 3: Add the Tomato-Cashew Paste

Pour in the prepared paste and cook on medium heat for 8–10 minutes until the oil begins separating.

Add turmeric, coriander powder, red chili powder, and salt.

Step 4: Cook the Vegetables

Add cabbage, carrots, beans, peas, capsicum, and green chilies.

Cook for 5–6 minutes while stirring occasionally.

Pour in about 1½ cups of water and simmer for 10–12 minutes until the vegetables become tender but still slightly crisp.

Step 5: Finish the Curry

Add paneer cubes (if using).

Mix in kasuri methi, garam masala, and sugar.

Stir in fresh cream for a richer texture.

Garnish with chopped coriander leaves.

Serve hot.

Serving Suggestions

Veg Chilli Milli tastes wonderful with:

• Butter Naan
• Garlic Naan
• Tandoori Roti
• Jeera Rice
• Steamed Basmati Rice
• Lachha Paratha

Tips for Best Results

• Use fresh vegetables for the best flavor and texture.
• Kashmiri chili powder gives vibrant color without excessive heat.
• Cashews make the gravy naturally creamy.
• Avoid overcooking the vegetables so they retain their crunch.
• Add paneer only during the final few minutes to keep it soft.

Nutrition (Approx. Per Serving)

• Calories: 285 kcal
• Protein: 9 g
• Carbohydrates: 20 g
• Fat: 18 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 420 mg

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month.
• Reheating: Warm on low heat and add a splash of water if needed.