Veg Chilly Milli

Veg Chilly Milli - Priya r Shenoy

Cabbage, cut to thin stripes 3/4 cup
Carrot, small 1
Capsicum, small 1
Paneer, crumbled 3-4 tblsp
Onion 1
Tomato puree/ tomatoes(2) 1/4 cup
Garam masala powder 1/2 tsp
Dhaniya powder optional 1 tsp
Red chilli powder 3/4 tsp
Green chillies 2-3
Poblano (big green chilli) 1
Cashews 12-14
Cream (nestle) 2-3 tblsp
Kasoori methi A pinch
Coriander leaves, chopped 2 tblsp

To temper

Oil/ butter 2 tblsp
Jeera 1




Method

Cut onion, cabbage, carrot and cabbage to fine strips, this makes the vegetables cook very fast. Slit the green chillies. Heat kadai with oil and temper with jeera. Add onion and both chillies and fry until transparent.
Grind cashew nuts with little water, to a very smooth paste. set aside.
Add tomato puree. If you dont have puree,make you own by grinding the tomatoes. Fry until raw smell goes away. Add the ground cashew paste. Mix well.
Make sure you add oil (1 or 2 tsp) at this stage to get the cashew paste fried easily and to make it non sticky. Add chilli powder, dhaniya powder, garam masala powder and kasooti methi at this stage and mix well. Oil should separate from the paste and cook until that in medium or low flame.
Add all the vegetables, salt and mix well. the vegetables will get cooked and volume reduces soon. Cook until the vegetables are done. Lastly add crumbled paneer.
Mix well and then add cream and mix well. Add more water/ milk to bring it to a consistency you prefer. Cook for 2 minutes in medium flame.