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!
⭐ 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
🔥 Step-by-Step Instructions
🔸 Step 1: Make the Tomato-Cashew Base
- In a mixer grinder, add tomatoes, cashews, garlic, ginger, green chilli, and powdered spices.
- Blend to a smooth paste. This is your quick makhani-style base!
🔸 Step 2: Fry the Paneer
- Heat oil in a non-stick pan.
- Add paneer and shallow-fry until golden brown on both sides. Set aside.
🔸 Step 3: Cook the Gravy
- Heat oil in a kadhai. Add cumin seeds, bay leaves, cinnamon, and cardamom.
- Sauté onions until golden.
- Add chopped garlic and fry for 1–2 mins.
- Pour in the blended tomato-cashew mix. Add salt.
- Cook on high flame for 10–15 minutes until the gravy thickens and darkens.
- Add hot water to adjust consistency. Simmer and cook.
- Add sugar, taste and adjust seasoning.
💡 Pro Tip: Always use hot water to maintain cooking temperature and flavor depth.
🔸 Step 4: Toss the Vegetables
- In a hot pan, add butter + oil.
- Toss in cumin seeds, French beans, cabbage, capsicum, coriander stems, green chillies, and ginger juliennes.
- Stir-fry on high flame for 2–3 minutes. Keep veggies crunchy!
🔸 Step 5: Assemble the Chilli Milli
- Add sautéed veggies and fried paneer into the gravy.
- Add fresh cream (optional), chopped coriander, kasuri methi, and garam masala.
- Mix gently and simmer for 3–4 minutes to blend all flavors.
🍽️ 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.
❤️ 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
📢 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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