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Mili Jhuli Subzi (Mixed vegetable Curry) Yum
Mili Jhuli Subzi (Mixed vegetable Curry)
Course side dish
Cuisine north indian
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 Carrots – medium, chopped
  • 1 Potato – medium, chopped
  • ¼ cup Green Beans – chopped (I used frozen chopped beans)
  • ¼ cup Cauliflower – chopped
  • ¼ cup Green peas
  • ¼ cup Corn
  • 2 Tomatoes – medium, chopped
  • 1 tbsp Tomato Paste
  • ½ of 16 oz Chickpeas White kidney beans or (Cannellini beans) – . cans, rinsed and drained
  • 2 tbsps Cashew Butter
  • to taste Salt
  • 1 tsp Sugar (optional)
To be ground to paste:
  • 1 Onion – medium, chopped
  • 1 tbsp Poppy Seeds
  • 1 tbsp poha Thick
  • 8 – 10 Peppercorn
  • 2 Cinnamon ” stick
  • 2 Cloves
  • 3 Chilies Dry Red
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin seeds
  • 3 cloves Garlic
  • 1 Ginger ” – piece
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Carrots – medium, chopped
  • 1 Potato – medium, chopped
  • ¼ cup Green Beans – chopped (I used frozen chopped beans)
  • ¼ cup Cauliflower – chopped
  • ¼ cup Green peas
  • ¼ cup Corn
  • 2 Tomatoes – medium, chopped
  • 1 tbsp Tomato Paste
  • ½ of 16 oz Chickpeas White kidney beans or (Cannellini beans) – . cans, rinsed and drained
  • 2 tbsps Cashew Butter
  • to taste Salt
  • 1 tsp Sugar (optional)
To be ground to paste:
  • 1 Onion – medium, chopped
  • 1 tbsp Poppy Seeds
  • 1 tbsp poha Thick
  • 8 – 10 Peppercorn
  • 2 Cinnamon ” stick
  • 2 Cloves
  • 3 Chilies Dry Red
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin seeds
  • 3 cloves Garlic
  • 1 Ginger ” – piece
Mili Jhuli Subzi (Mixed vegetable Curry)
Instructions
  1. Soak poppy seeds & poha in water for at least 10 minutes. Chop your veggies in the mean time.
  2. Grind all the ingredients under paste into a smooth paste using little water.
  3. Heat 1tbsp oil in a pressure cooker and add the prepared paste. Sauté on low flame for 5-7 minutes or until the paste doesn’t smell raw anymore.
  4. Add tomato paste and chopped tomatoes. Cook until mushy, about 3 minutes.
  5. Add the veggies along with salt, sugar (if using), cashew butter and 1 cup of hot water, mix gently; close the lid and cook on high flame for 2 whistles (takes about 8-10 minutes).
  6. Let the steam release naturally, and then open the lid.
  7. Garnish with coriander leaves and serve with either steamed rice or roti.
  8. Original recipe used paneer & cream, I used cannellini beans & cashew butter instead. Add paneer along with the other veggies to the pressure cooker and proceed with the rest of the recipe. Mix in cream after cooking the veggies.
Recipe Notes

Check out what the my fellow Marathoners are cooking today!!

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Seven Days of Rice:

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