Chilli Milli Curry
Chilli Milli Curry
Ingredients
- 2 tablespoons oil
- 1 tablespoon ginger garlic paste
- 1 green chilli, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup tomato puree
- 1/2 cup water
- 250 g paneer, cubed
- 1/2 cup cream
- 1/4 cup spring onion, chopped, for garnish
- 1/4 cup coriander, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of oil in a pan over medium heat.
⏱️ 1 min
- 2
Add 1 tablespoon of ginger garlic paste, 1 chopped green chilli, and 1 chopped onion to the hot oil. Stir and sauté until the onion softens, about 3-4 minutes.
⏱️ 4 min
- 3
Add 1 chopped red pepper and 1 chopped yellow pepper to the pan and stir, cooking for 2 minutes.
⏱️ 2 min
- 4
Add the dry spices: 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix well with the vegetables and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in 1/2 cup of tomato puree and 1/2 cup of water. Mix well to combine all ingredients.
⏱️ 1 min
- 6
Cover the pan and let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
⏱️ 7 min
- 7
Add 250g of cubed paneer to the simmering curry. Mix gently to coat the paneer and cook for 2 minutes.
⏱️ 2 min
- 8
Stir in 1/2 cup of cream. Mix well and cook for 1 minute, ensuring the cream is fully incorporated and heated through.
⏱️ 1 min
- 9
Garnish the Chilli Milli Curry with 1/4 cup of chopped spring onion and 1/4 cup of chopped coriander just before serving. Serve hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Milli Curry
- 2 tablespoons oil
- 1 tablespoon ginger garlic paste
- 1 green chilli, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup tomato puree
- 1/2 cup water
- 250 g paneer, cubed
- 1/2 cup cream
- 1/4 cup spring onion, chopped, for garnish
- 1/4 cup coriander, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of oil in a pan over medium heat.
⏱️ 1 min - 2
Add 1 tablespoon of ginger garlic paste, 1 chopped green chilli, and 1 chopped onion to the hot oil. Stir and sauté until the onion softens, about 3-4 minutes.
⏱️ 4 min - 3
Add 1 chopped red pepper and 1 chopped yellow pepper to the pan and stir, cooking for 2 minutes.
⏱️ 2 min - 4
Add the dry spices: 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix well with the vegetables and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in 1/2 cup of tomato puree and 1/2 cup of water. Mix well to combine all ingredients.
⏱️ 1 min - 6
Cover the pan and let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
⏱️ 7 min - 7
Add 250g of cubed paneer to the simmering curry. Mix gently to coat the paneer and cook for 2 minutes.
⏱️ 2 min - 8
Stir in 1/2 cup of cream. Mix well and cook for 1 minute, ensuring the cream is fully incorporated and heated through.
⏱️ 1 min - 9
Garnish the Chilli Milli Curry with 1/4 cup of chopped spring onion and 1/4 cup of chopped coriander just before serving. Serve hot with rice or naan.
⏱️ 1 min