To start making the Veg Chilli Milli Recipe, soak cashew in 1/4 cup sizzling water for 20 to 25 minutes.
After 25 minutes, drain water and add cashews to mixer grinder together with ginger and tomatoes and grind them. to a clean paste and hold apart.
Now we’ll make the gravy.
Warmth a wok/kadai and add oil. Add bay leaf, inexperienced cardamoms, black cardamoms, cloves, cinnamon and saute until all spices launch a pleasant aroma.
As soon as the spices launch a pleasant aroma add chopped onion and ginger garlic paste, saute on medium flame until ginger garlic aroma goes away and onion turns little brown in color.
Now add tomatoes cashew paste, inexperienced chillies, turmeric powder, kashmiri crimson chilli powder, coriander powder and blend properly and saute it on medium flame until the oil separates from masala.
As soon as achieved add the shredded cabbage, carrots, capsicum and inexperienced peas. Combine all greens with masala and saute for five to six minutes.
As soon as the greens are half achieved add water and salt to style. Combine properly and canopy the lid.
Prepare dinner Veg Chilli Milli on medium flame for 10 minutes until greens are cooked correctly.
Add extra water if wanted however make sure that gravy shouldn’t be skinny.
As soon as greens are cooked then add garam masala, fenugreek leaves and sugar. Combine every part properly.
Deliver the Veg Chilli Milli to a brisk boil and add cream, garnish with coriander leaves and switch off the warmth.
Switch Veg Chilli Milli to a serving bowl and serve sizzling.
Serve Veg Chilli Milli together with Boondi Raita and Pudina Tawa Paratha for a weekday lunch or dinner.