Veg Paneer Chilli Milli Recipe | Restaurant-Style Gravy at Home | Easy Indian Paneer Curry

Welcome back to YFL Kitchen!
Today we’re recreating a delicious and spicy Shetty-style restaurant recipe — Veg Paneer Chilli Milli. This flavorful, creamy orange gravy is loaded with green veggies, fried paneer, and a fiery kick of green chillies. It’s perfect for naan, rumali roti, or jeera rice!

Whether you’re craving a rich North Indian curry or looking to impress guests with a restaurant-style dish, Chilli Milli Sabzi is the perfect pick. And the best part? You don’t need a separate makhani gravy – we’re keeping it simple with a quick blender-based base!

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⭐ Ingredients You’ll Need

For Tomato-Cashew Gravy:

• 4 ripe tomatoes (roughly chopped)
• 15 boiled cashews
• 10 garlic cloves
• 1-inch ginger
• 1 green chilli (spicy)
• 1 tbsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp turmeric powder

For Gravy Tempering:

• 2 tbsp oil
• ½ tsp cumin seeds
• 2 bay leaves
• 2-inch cinnamon stick
• 3 green cardamoms
• 3 medium onions (finely chopped)
• 2 tbsp chopped garlic
• Salt to taste
• Hot water (to adjust consistency)
• 1 pinch sugar (to balance flavor)
• 2–3 tbsp fresh cream (optional)
• Fresh coriander, kasuri methi, and garam masala for garnish

For Fried Paneer:

• 250–300 gm paneer (long slices or cubes)
• 2 tbsp oil

For Tossed Vegetables:

• 1 tbsp butter + 1 tsp oil
• ½ tsp cumin seeds
• 10–12 sliced French beans
• ½ shredded cabbage
• ½ julienned capsicum
• 1 tbsp chopped coriander stems
• 7–8 green chillies (sliced)
• Ginger juliennes
• Salt to taste

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🔥 Step-by-Step Instructions

🔸 Step 1: Make the Tomato-Cashew Base

1. In a mixer grinder, add tomatoes, cashews, garlic, ginger, green chilli, and powdered spices.
2. Blend to a smooth paste. This is your quick makhani-style base!

🔸 Step 2: Fry the Paneer

1. Heat oil in a non-stick pan.
2. Add paneer and shallow-fry until golden brown on both sides. Set aside.

🔸 Step 3: Cook the Gravy

1. Heat oil in a kadhai. Add cumin seeds, bay leaves, cinnamon, and cardamom.
2. Sauté onions until golden.
3. Add chopped garlic and fry for 1–2 mins.
4. Pour in the blended tomato-cashew mix. Add salt.
5. Cook on high flame for 10–15 minutes until the gravy thickens and darkens.
6. Add hot water to adjust consistency. Simmer and cook.
7. Add sugar, taste and adjust seasoning.

💡 Pro Tip: Always use hot water to maintain cooking temperature and flavor depth.

🔸 Step 4: Toss the Vegetables

1. In a hot pan, add butter + oil.
2. Toss in cumin seeds, French beans, cabbage, capsicum, coriander stems, green chillies, and ginger juliennes.
3. Stir-fry on high flame for 2–3 minutes. Keep veggies crunchy!

🔸 Step 5: Assemble the Chilli Milli

1. Add sautéed veggies and fried paneer into the gravy.
2. Add fresh cream (optional), chopped coriander, kasuri methi, and garam masala.
3. Mix gently and simmer for 3–4 minutes to blend all flavors.

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🍽️ How to Serve

Serve hot with:

• Butter Naan
• Tandoori Roti
• Rumali Roti
• Jeera Rice

This dish is bold, creamy, spicy, and absolutely lip-smacking — a real crowd-pleaser for dinner parties or weekend indulgence.

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❤️ Why You’ll Love This Recipe

• Restaurant-style taste with a simplified process
• No need to make separate makhani gravy
• Loaded with green vegetables & spices
• Perfect balance of creaminess and heat
• Family-friendly and party-perfect

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📢 Final Thoughts

If you love experimenting with unique North Indian recipes, Veg Paneer Chilli Milli will become your new favorite!
Tried this dish? Leave a comment and let us know how it turned out.
💬 Share it with your foodie friends, and don’t forget to hit Like & Subscribe on Your Food Lab (YFL) for more irresistible recipes.

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