Paneer Chilli Milli Recipe | Restaurant Style Spicy Mix Veg | होटल जैसा वेज चिली मिली | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Blend the tomato puree ingredients (tomato, cashew, garlic, ginger, green chilli, Kashmiri red chilli powder, coriander powder, cumin powder, turmeric) with a little water into a fine puree.
2. Cut the paneer into pieces and shallow fry until light golden brown. Transfer to a plate and set aside.
3. Heat the 2 tbsp oil in a kadhai over high heat. Add the cumin seeds with the bay leaves, cinnamon and green cardamom, stir for a few seconds.
4. Add the chopped onion and cook over medium-high heat until golden brown.
5. Add the chopped garlic and cook for 2-3 minutes.
6. Add the tomato puree and salt, then cook over high heat until the oil separates.
7. Add hot water to get a semi-thick gravy, then taste. Add a large pinch of sugar and adjust salt if needed. Switch off the flame.
8. Heat the butter and 1 tsp oil in a pan over high heat. Add a pinch of cumin seeds and let them crackle, then add the sliced French beans and stir-fry over high heat for 2-3 minutes.
9. Add the cabbage, capsicum, coriander stems, green chilli, ginger julienne and a pinch of salt, and stir-fry over high heat for 2-3 minutes.
10. Add the vegetables to the gravy with the fried paneer, optional cream, coriander, kasuri methi and garam masala. Add a splash of hot water if needed to mix, then heat the gravy again before serving.

Summarized from Your Food Lab's video. Watch it for the details.

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GarlicOnionGingerTomatoBell pepperCabbageCashewGreen bean