VEG CHILLI MILLI

INGREDIENTS

• 15 cashew nuts soaked in warm water
• 2.5 cups tomato puree from 3 large tomatoes
• 1/2 cup cabbage shredded
• 1/2 cup carrot cut into batons
• 3/4 cup bell peppers cut into strips
• 1/2 cup green peas
• 1/2 cup methi leaves optional
• 2 tablespoons oil
• 1 bay leaf
• 1 teaspoon cumin seeds
• 2 green chilies slit
• 1 onion finely chopped
• 1 tablespoon ginger garlic paste or freshly minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon kashmiri red chili powder
• salt to taste
• 2 teaspoons kasoori methi

INSTRUCTIONS 

1. First of all soak 15 cashews in warm water for 20 minutes and grind to a smooth paste. Next puree 3 large tomatoes and measure 2.5 cups of it.
2. To make the curry, heat 2 tablespoons oil in a pan. Add 1 bay leaf, 1 teaspoon cumin seeds, 2 slit green chilies and saute well for 30 seconds. Add finely chopped onions and saute till they turn a bit soft. Now add the ginger garlic paste or freshly mined ginger and garlic.
3. Saute for a minute. Add cleaned methi leaves if using along with green peas. Saute well for a minute.
4. Add the prepared tomato puree and mix.
5. Add spice powders namely ground turmeric, kashmiri red chilli powder, ground coriander and garam masala. Mix well and cook. Cook for around 6-7 minutes or until tomatoes are thoroughly cooked.
6. Add the chopped vegetables and mix. Add salt to taste.
7. Next add 1.5 cups water and bring to a boil.
8. Add cashew paste and mix. Simmer for 3-4 minutes until the gravy thickens.
9. Finally add kasoori methi and mix well. Remove from flame. Veg chilli milli is ready.