Ingredients (measuring cup used, 1 cup = 250 ml)
185 grams cabbage or 2 cups shredded or grated cabbage
75 grams carrot or 1 medium to large carrot, ¾ cup carrots, cut in thin strips or batons
90 grams capsicum or 1 medium to large capsicum, ¾ cup thinly sliced capsicum
⅓ cup fresh or frozen peas/matar
3 tbsp oil
1 small to medium sized tej patta/indian bay leaf
2 green cardamoms/chotti elaichi
1 black cardamom/badi elaichi
2 to 3 cloves/lavang
1 inch cinnamon/dalchini
1 single strand of mace/javitri
125 grams onion or 1 large onion or ¾ cup finely chopped or minced onion
1 tsp ginger-garlic paste or ½ inch ginger and 3 to 4 medium sized cloves, crushed to a paste in mortar-pestle
¼ tsp turmeric powder/haldi
½ tsp red chili powder or kashmiri red chili powder
1 tsp coriander powder/dhania powder
5 to 6 green chilies, slit
2 cups water
1 tsp dry fenugreek leaves/kasuri methi
a pinch or two of garam masala
1 to 2 tbsp chopped coriander leaves (optional)
¼ to ½ tsp sugar or add as per taste
2 to 3 tbsp low fat cream (optional)
salt as required
175 grams tomatoes or 2 large tomatoes or 1 cup chopped tomatoes
3 tbsp cashews/kaju
how to make the recipe:
soak 3 tbsp cashews in ⅓ cup hot water for 30 minutes.
drain the cashews and add them to a grinder jar along with 2 large chopped tomatoes. do make sure that the tomatoes are not too sour.
without adding any water grind to a smooth paste. keep the tomato-cashew paste aside.
next shred or thinly cabbage (half of a small to medium cabbage).
slice into thin strips or batons 1 medium to large carrot.
thinly slice 1 medium to large capsicum (green bell pepper).
finely chop the onions. keep the chopped veggies aside.
preparing chilli milli gravy:
heat 3 tbsp oil and add 1 small to medium sized tej patta/indianbay leaf, 2 green cardamoms, 1 black cardamom, 2 to 3 cloves, 1 inch cinnamon and 1 single strand of mace. saute till the spices splutter.
then add 1 tsp ginger-garlic paste. stir and saute the paste till the raw aroma of ginger-garlic goes away.
now add ¾ cup finely chopped or minced onion.
stir very well and begin to saute the onions on a low to medium flame.
for a quick cooking of the onions add a pinch of salt.
saute till the onions become golden brown.
then add the ground tomato+cashew paste. stir very well.
now add ¼ tsp turmeric powder, ½ tsp red chili powder or kashmiri red chili powder and 1 tsp coriander powder. mix with the rest of the paste.
on a low to medium flame, stirring often, saute the masala paste.
keep on sauteing till you see the oil leaving sides of the masala. the masala will also reduce and gather around itself and becoming glossy. the consistency should be like shown in the pic below.
add 5 to 6 slit green chilies. stir and mix.
next add the shredded cabbage, carrots, capsicum and green peas.
mix all the veggies with the rest of the masala. saute for 4 to 5 minutes.
now add 2 cups water. you can also use veg stock.
season with salt and mix very well.
cover the pan with a tight lid and simmer the curry on a low to medium flame till the veggies are done. you can even cook the veggies till they are three-fourth done. in this case, add less water as the gravy has to be smooth, creamy and not thin or watery.
while the gravy is simmering, you can check the consistency. if the gravy reduces a lot while cooking, then do add some water.
once the veggies are cooked, add a pinch or two of garam masala powder, 1 tsp dry fenugreek leaves/kasuri methi and ¼ to ½ tsp sugar . you can add sugar as per your taste preferences.
mix very well. at this step you can also add 2 to 3 tbsp of low fat cream.
switch off the flame and serve the spicy veg chilli milli hot with chapatis, naan or steamed rice. you can garnish with some coriander leaves while serving.