Veg Chilli Milli Recipe - Side dish for Rice, Roti, Naan

My 1st son hates onions. So every time I go out I order something with onions since I seldom do it at home. Whenever we visit Kailash Parbat we order this. My first son doesn't like this because of the onions. The rest of us love it. Sometime ago when I visited Kailash Parbat with my office colleagues we ordered this and they loved it too. It was in my to do list for quite sometime. I was planning to make 2 side dishes for roti other day so I decided to try this one (so that my 1st one can have his roti with other dish :-)). It came out pretty well. 

Cabbage - 3/4 cup (cut into thin Strips)
Carrot - 1/2 cup (Cut into think strips)
Capsicum - 1/2 cup (Cut into thin strips)
Till leaves - 1/4 cup
Onion - 1 (slice thinly)
Garlic paste - 1 teaspoon
Ginger paste - 1/2 teaspoon
Paneer - 1/4 cup
Tomatoes - 2
Red chilli powder - 3/4 teaspoon (adjust to your taste)
Green chillies - 2-3
Cumin seeds - 1 teaspoon
Garam masala - 1/2 teaspoon
Cream - 3 tablespoon
Coriander Leaves - 2 tablespoon
Cashews - 15
Coriander powder - 1 teaspoon
Oil - 2 tablespoon
Salt to taste


Soak the Cashew for 30 mins and grind to smooth paste. 
Also grind Tomatoes and Capsicum into smooth paste.
Heat the pan and add 1.5 tablespoon of oil. when it is hot add cumin seeds and let it crackle. Add onion and fry till they are transparent. Add ginger garlic paste and fry for another min.
 Add tomatoes puree and fry till nice aroma comes. Add cashew paste. Add another 1/2 tablespoon of oil and fry for a min. 
Add coriander powder, chilli powder, garam masala and mix well. Cook till all the masala is cooked and oil separates from the gravy. Now add carrot and cabbage mix well. Cook for 2 mins.
Add Dill leaves and cook till vegetables are cooked. Now add fried paneer, Cream and mix well. Cook for another min or 2.  in low flame. Garnish it with Coriander leaves
Serve it with rice or roti