Sunday, December 4, 2022
HomeIndian FoodVeg Chilli Milli Recipe by Archana's Kitchen

Veg Chilli Milli Recipe by Archana’s Kitchen


  • 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.



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