Punjabi Veg Chilli Milli

Ingredients

• 1 cup cabbage
• 1/2 cup carrots, julienne
• 1/2 cup capsicum, sliced
• 1/2 cup French beans, chopped
• 1/2 cup paneer, cubes — optional
• 2 tbsp oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon
• 2 green cardamoms
• 1 black cardamom
• 2 cloves
• 1 onion
• 3-4 garlic cloves
• 1 inch ginger
• 3 medium tomatoes
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi
• 2 tbsp fresh cream
• Salt, to taste
• A little ketchup (for sweetness/tang, per creator's tip)

Steps

1. Roast all the vegetables in oil, keeping the crunch intact.
2. For the paste: blend the onion, garlic, ginger, tomatoes and Kashmiri red chilli powder.
3. Heat oil and butter in a kadai; add cumin seeds, bay leaf, cinnamon, cardamoms and cloves.
4. Add the paste and mix well; cook, then add turmeric, coriander powder and cumin powder and cook 1-2 minutes more.
5. Add the roasted vegetables and mix gently.
6. Add 1/2-3/4 cup hot water (depending on how much gravy you want), cover and simmer 5-7 minutes; add the roasted paneer too.
7. Stir in garam masala and kasuri methi.
8. Add the cream and mix gently; cook one more minute and switch off.
9. Finish with a little butter, cream, fresh coriander and crushed kasuri methi; serve with naan or jeera rice.

The reel

via @niralichoksi_

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions