Veg Chilli Milli Recipe

Veg chilli milli is a unique name for a dish. I first came across this dish in a few restaurants in Mumbai. The recipe name suggests a spicy chilly vegetable mix. Here I am sharing the way I make this recipe. This veg chilli milli recipe is very spicy. Generally I do not make spicy food at home, but for a change at times I do make some spicy Indo Chinese food or spicy vegetarian gravies like Veg Kolhapuri or Chilli paneer. The hotness of the green chilies is felt in this complex flavored curry, having the tartness of the tomatoes, the mild sweetness of the cashew paste and onions. The slight crunch and sweetness of the cabbage, carrots and peas also add to the overall texture and taste. Usually cabbage, carrots, capsicum (green bell pepper) and green peas (matar) are added in this dish. Though, you can also use your choice of veggies. You can also add paneer or tofu in the recipe. Some more choices for the vegetables that can be added are cauliflower, potatoes, baby corn, french beans, sweet corn etc. If you love mushrooms then you can opt to add them also. I have not used cream in the dish as I felt the cashews were enough to give a smooth and creamy gravy. However to tone down the heat and spiciness of the curry, you can add 2 to 3 tbsp cream. For kids and folks who cannot have spicy food, reduce the number of green chilies and red chili powder. The spicy veg chilli milli goes very well with some steamed rice as well as with chapatis or rotis or butter naan or Jeera Rice. The combination is so good with rice or rotis that you don’t need any other accompaniment.

How to make Veg Chilli Milli

1. Soak 3 tablespoons of cashews in ⅓ cup hot water for 20 to 30 minutes.
2. After 20 to 30 minutes drain the water from the cashews and add them to a grinder jar along with 2 large sized chopped tomatoes. Do make sure that the tomatoes are not too sour.
3. Without adding any water grind to a smooth paste. Keep the tomato-cashew paste aside. Ensure that there are no fine chunks of cashews in the paste. The paste should be ground finely.
4. Next shred or thinly slice 185 grams 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). Also finely chop or mince 1 large onion. Keep aside. Tip – before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for 5 to 10 minutes. Drain very well and then shred or chop the cabbage.

Making veg chilli milli

5. Heat 3 tbsp oil and add 1 small to medium sized tej patta/Indian bay 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.
6. Then add 1 tsp ginger-garlic paste. Stir and saute the paste till the raw aroma of ginger-garlic goes away.
7. Now add ¾ cup finely chopped or minced onion.
8. Stir very well and begin to saute the onions on a low to medium heat.
9. For a quick cooking of the onions add a pinch of salt.
10. We need to brown the onions. Once the onions become light brown, reduce the heat and continue to saute on a low heat.
11. Saute stirring often till the onions become golden brown.
12. Then add the ground tomato+cashew paste. Stir and mix very well.
13. Now add ¼ tsp turmeric powder, ½ tsp red chili powder or Kashmiri red chili powder and 1 tsp Coriander powder.
14. Mix with the rest of the masala paste.
15. On a low to medium heat, 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, leave the sides of the pan and becoming glossy. The consistency should be like shown in the pic below.
17. Add 5 to 6 slit green chilies. Stir and mix.
18. Next add the shredded cabbage. From 185 grams of cabbage, I got 2 cups shredded cabbage. But you can also add 1.5 cups cabbage.
19. Then add the carrots, capsicum and ⅓ cup green peas (fresh or frozen).
20. Mix all the veggies with the rest of the masala.
21. Saute for 4 to 5 minutes.
22. Now add 2 cups water. You can also use veg stock.
23. Season with salt according to taste and mix very well.
24. Cover the pan with a tight lid and simmer the curry on a low to medium heat 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.
25. While the gravy is simmering, you can check the consistency. If the gravy reduces a lot while cooking, then do add some water.
26. I slow cooked the veggies and it took me 20 minutes for them to cook perfectly on a low heat.
27. Then 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.
28. Mix very well. At this step you can also add 2 to 3 tbsp of low fat cream.
29. Switch off the flame and Serve the spicy veg chilli milly hot with phulka, naan bread or basmati rice or jeera rice. You can garnish with some coriander leaves while serving. If you are looking for more Indian curry recipes then do check:

Veg kadai Veg korma Malai kofta Palak paneer Vegetable Curry

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Veg Chilli Milli post from the blog archives first published in December 2015 has been updated and republished on December 2022.