INGREDIENTS
- 1-2 onions, grated
- 1 inch ginger, julienned
- 3-4 garlic cloves, grated
- 3-4 tomatoes, grated or puréed
- 1 tbsp tomato paste
- 1-2 tbsp SHILPA’S MASALA MILL SPICE MIX FOR MAKHANI GRAVY
- ½-1 cup milk
- Water as needed
- 1 tbsp oil
- 2-3 tbsp butter
- 3-4 green chillies (mild), slit
- ¼ cup French beans, cut
- ½ cup fresh green peas (blanched)
- ½ cup cabbage
- ½ cup capsicum, julienned
- 100 gms paneer
- 1 tsp SHILPA’S MASALA MILL SPECIAL GARAM MASALA
- 1 tsp SHILPA’S MASALA MILL KASHMIRI CHILLI POWDER
- 1 tsp coriander powder
- 1 tsp Kasuri methi
- 2 tbsp fresh cream
- Honey or sugar (optional)
- Coriander leaves for garnish
INSTRUCTIONS
- Mix the makhani powder with milk and keep aside for use later.
- Heat oil in a pan.
- Add butter.
- Add onions, ginger and garlic and sauté for a few minutes.
- Add tomato purée and fry for 3-4 minutes.
- Add Kashmiri chilli powder, coriander powder and green chillies. Fry the mixture.
- Add other vegetables and continue to sauté for 2-3 minutes.
- Cover and cook for 2-3 minutes.
- Add the prepared makhani and milk mixture.
- Add more milk or water as required.
- Simmer for 6-8 minutes.
- Add paneer, garam masala and Kasuri methi.
- Simmer on low flame for 2-4 minutes.
- Add cream and garnish with coriander leaves.
- That’s it, your easy and delicious Veg Chilli MILLI is ready.
- Enjoy with laccha paratha, naan and rotis.
- I’ve garnished with fire-roasted chillies and coriander leaves.
- I’ve served with masala lachha parathas.
