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Veg Chilli Milli
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1.1 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
heavy cream
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
cups
shredded.
 
3/4
cups
cut into thin strips.
 
3/4
cups
any kind of bell pepper works, thinly sliced.
 
1/3
cups
fresh or frozen.
 
3
tbsp
 
1
whole
 
2
whole
 
1
whole
 
7
cloves
3 cloves are for the chilli milli gravy. 4 cloves are to be crushed into a paste along with the 1/2" piece of ginger.
 
1
piece
1" piece.
 
1
piece
use one strand - can substitute nutmeg.
 
3/4
cups
finely chopped.
 
1
piece
1/2" piece - crushed into paste with garlic.
 
1/4
tsp
 
1/2
tsp
 
1
tsp
 
5
whole
 
2
cups
 
1
tsp
 
1
pinch
 
1
tbsp
chopped - optional.
 
1/4
tsp
or more to taste.
 
2
tbsp
optional.
 
1
cup
chopped.
 
 
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PREPARATION
Initial Ingredient Preparation
1.
Soak 3 tbsp cashews in 1/3 cup hot water for 30 minutes.
2.
Drain the cashews and add them to a grinder jar along with the chopped tomatoes. Do make sure that the tomatoes are not too sour.
3.
Without adding any water grind to a smooth paste. Set the tomato-cashew paste aside.
4.
Shred or thinly slice cabbage (half of a small to medium cabbage).
5.
Slice into thin strips 1 medium to large carrot.
6.
Thinly slice 1 medium to large capsicum (bell pepper).
7.
Finely chop the onions. Set the chopped veggies aside.
Preparing the Chilli Milli Gravy
8.
Heat 3 tbsp oil and add 1 small to medium sized bay leaf, 2 green cardamoms, 1 black cardamom, 2 to 3 cloves of garlic, 1 inch cinnamon and 1 single strand of mace. Saute till the spices splutter.
9.
Add 1 tsp ginger-garlic paste. stir and saute the paste till the raw aroma of ginger-garlic goes away.
10.
Add 3/4 cup finely chopped or minced onion.
11.
Stir very well and begin to saute the onions on a low to medium flame. To speed up the cooking of the onions, add a pinch of salt.
12.
Saute till the onions become golden brown.
13.
Add the ground tomato+cashew paste. Stir very well.
14.
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder or kashmiri red chili powder and 1 tsp coriander powder. Mix with the rest of the paste.
15.
On a low to medium flame, stirring often, saute the masala paste.
16.
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.
17.
Add 5 to 6 slit green chilies. Stir and mix.
18.
Add the shredded cabbage, carrots, capsicum and green peas.
19.
Mix all the veggies with the rest of the masala. Saute for 4 to 5 minutes.
20.
Add 2 cups water. You can also use veg stock.
21.
Season with salt and mix very well.
22.
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.
23.
While the gravy is simmering, you can check the consistency. If the gravy reduces a lot while cooking, then add some water.
24.
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.
25.
Mix very well. At this step you can also add 2 to 3 tbsp of low fat cream.
26.
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.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 231
Protein 5.60 g
Carbohydrates 28.1 g
Iron 0.49 mg
Fiber 6.54 g
Calcium 27.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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