‘Veg Chili Mili’ sounds like something an Indian family would call their kids (no offense). Sans the ‘veg’, of course. But even though chili and mili would make for really adorable kids, their edible namesake is also a winner.
The veg chili mili consist of finely cut and sliced veggies along with cottage cheese in a mildly-spiced creamy cashew nut gravy. The cashew nuts tone down the chili of this mili but you can adjust the spice according to your palate. Follow this recipe to whip up a veg chili mili at home.
Feature Image: saiscookbook
Just Chili Mili
Vegetables in a spiced cashew nut gravy.
Grind the cashew nuts into a paste, adding some water.
Heat oil in a kadhai (wok) and crackle the cumin seeds.
Add onion and chilies and fry until the onion turn translucent.
Add the tomato puree and cook for 2-3 minutes.
Add the cashew nut paste and mix well. Add a tablespoon of oil to fry the cashew nut paste quicker.
Add powder, dhaniya powder, garam masala powder and kasooti methi. Mix well and cook on a medium flame.
Now add all the sliced vegetables and salt. Cook for 3-4 minutes, the volume will reduce visibly.
Finally add the paneer and cream. Mix well.
Add water or milk to reach the desired consistency of the gravy and cook for 2 minutes on a medium flame.
Switch off stove and garnish with coriander leaves.
Serve hot with roti or naan.