Written recipe for Veg kolhapuri
Prep time: 15 mins
Cooking time: 30 mins
Serves: 4
Ingredients:
• Oil 2 tbsp
• Raw Potato 2 medium size (diced)
• Cauliflower ½ cup (blanched)
• French beans ½ cup
• Capsicum ½ cup (diced)
• Carrots ½ cup (diced)
• Green peas ½ cup
• Oil 1 tbsp
• Onions 3-4 medium size (sliced)
• Ginger 1 inch (chopped)
• Cashew nuts 4-5 nos.
• Magaz (melon seeds) 1 tbsp
• Tomato 4-5 medium size (diced)
• Salt to taste
• Kashmiri red chillies 4-5 nos.
• Garlic 4-5 cloves
• Oil 1 tsp
• Butter 1 tbsp
• Cumin seeds (jeera) 1 tsp
• Cinnamon stick 1 inch
• Bay leaf 1-2 nos.
• Star anise 1 no.
• Green cardamom 2-3 nos.
• Black pepper corns 1 tsp
• Cloves 4-5 nos.
• Dry red chilly 4-5 nos.
• Red chilly powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder 1/4th tsp
• Paneer 250 gm
• dry roasted coconut powder 2tbsp
• kasuri methi 1 tsp
• garam masala 1 tsp
• fresh coriander 1 tbsp
• lemon juice 1 tsp
Method:
• Heat oil in a pan, add potatoes and cauliflowers, shallow fry on high heat until golden brown.
• Add the remaining veggies and sauté on high flame for 2-3 minutes. Keep the veggies aside.
• Heat oil in a wok, add onions and cook until it starts to turn brown.
• Add ginger, cashew nuts, Magaz, tomatoes and salt to taste, cook until tomatoes are mushy.
• Cool down the mixture completely, grind the mixture to form a well puree.
• Soak the Kashmiri chillies in boiling water for 10 minutes.
• Grind the soaked chillies and garlic into a fine paste, adjust the consistency by adding water.
• Heat oil and butter in a wok, add the whole spices and sauté them for a minute, add the red chilly garlic paste, and cook until oil is released.
• Add the red chilly powder, coriander powder and turmeric powder and mix well, add the freshly prepared pureed gravy, cook for 5-6 minutes.
• Add the fried veggies and paneer, dry roasted coconut powder, salt to taste, kasuri methi and garam masala, stir and cook well for 5-6 minutes, add hot water as required to adjust the consistency of the gravy, cook further for 3-5 minutes.
• Finish it with some freshly chopped coriander leaves and lemon juice, mix well and serve hot with roti or paratha.
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