Curry Time

The diversity of ingredients makes this North-Indian style sabzi a trusted favourite with most housewives today.  I have added my own twist to an ageless recipe by adding a cashew and almond gravy. Cashews, by themselves, lend a distinct richness and unmistakable nuttiness to this mixed vegetable dish. You can make this with any vegetable combination you like, but I find the one below to be an ideal balance.

Chilli Milli Sabzi

Prep Time: 20 minutes   Cooking Time: 30 minutes      Serves: 6 

Chilli milli sabzi

3 teacup mixed boiled vegetable (potato, carrot, french beans, green peas)
150 gms paneer/cottage cheese (diced)
1 large capsicum
2 green chillies (finely chopped)
2 onions (finely chopped)
6 cloves garlic (finely chopped)
1″ piece of ginger (finely chopped)
3 tbsp ghee (can also use 1 1/2 tbsp ghee and 1 1/2 tbsp oil)
4 tomatoes boiled and blended in a mixer for the gravy

For the Paste
2 tbsp cashewnuts
6 almonds
6 kashmiri chillies
2 tsp coriander seeds
1 tsp cumin seeds
5 peppercorn
3 cloves
2 cinnamon sticks (approx 2″)
4 pieces of cardamom


For the Paste 

  1. Mix all the ingredients and add little water and churn into a paste

For the Vegetable

  1. Heat the ghee and add the onions, garlic, green chillies, ginger and capsicum
  2. Fry the onions till they turn light brown and then add the paste and cook for a few minutes
  3. Add the tomato gravy and let it cook for a few minutes
  4. Add the vegetables, paneer/cottage cheese, and a little water and let it boil
  5. Garnish with grated paneer and coriander leaves
  6. Serve hot with paratha or roti

Note: Create a jain version of this dish by avoiding the potatoes, ginger, garlic and onions


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