Spicy Kolhapuri (veggies mix)

Updated at: Wed, 06 Sep 2023 18:42:05 GMT

Step 1

Oil 2 tbsp cinnamon 1 inch cloves 4-5 nos. peppercorn 4-5 nos black cardamom 1 no. green cardamom 2-3 nos cumin seeds 1 tsp coriander seeds 1 tbsp very spicy chilli 3-4 nos. Kashmiri red chilli 7-8 nos poppy seeds 1 tsp fresh coconut 3 tbsp Water 50 ml Method: Set a pan on low heat, add oil and the remaining whole spices, dry roast them on low flame for 1-2 minutes Further add the nariyal and stir & cook for 3-4 minutes on low flame or until the coconut has turned light brown in colour. Remove them on a plate & cool down to room temperature Transfer them in a grinding jar, add water and grind into a fine paste. Keep it aside

Step 2

Tomatoes 7-8 medium sized. Boiled cashew nuts 9-10 No Method: Grind the tomatoes and boiled Cashews together into a fine puree, keep it aside to be used later.

Step 3

Oil 1 tbsp, 1/2 Cauliflower, 1/2 cup blanched Carrots, 1/2 cup (diced) Green peas, 1/2 cup French beans, 1/2 cup Onion petals, 1/2 cup Capsicum, Method: 3 steps to follow. Set a pan on medium heat, add Oil, add cauliflower and stir fry on high flame for 1-2 Minutes, remove in a bowl and keep it aside Further, in the same pan add carrots, green peas & french beans, stir & cook on high flame for 1-2 minutes. Remove in a bowl & keep aside. In the same pan, add additional oil if required, stir capsicum & onions for 1-2 minutes on high flame, remove in a bowl & keep aside

Step 4

Oil 1 tbsp Jeera 1 tsp Bay leaves 1-2 nos. Red chillies 2-3 nos. Onions 2 medium sized (chopped). Ginger garlic paste 1 tbsp. Green chillies 3-4 nos (chopped). Turmeric powder 1 tsp. Kashmiri red chilli powder 1 tbsp. Water as required Salt to taste Kashmiri red chilli paste 5-6 tbsp Paneer 200 grams (optional) Garam masala 1 tsp Kasuri methi 1 tsp fresh coriander as required (chopped) lemon juice 1 tsp Method: Set a wok on medium heat, add oil, jeera, tej patta & sukhi lal mirchi, stir cook on medium flame for a minute, add onions and cook until it turns light golden brown in colour. Add ginger garlic paste & green chillies, stir & cook on medium flame for 1-2 minutes. Further lower the flame and add turmeric & red chilli powder, stir & cook briefly for few seconds on low flame add the prepared kolhapuri base gravy and some water, to avoid any wastage, add 150-200 ml water and mix with the remaining paste in the grinding jar and pour it, stir and cook on medium heat for 4-5 minutes or until the ghee separates. Add the prepared tomato cashew puree, salt to taste, stir & cook for 4-5 minutes. Add the kashmiri red chillipaste, stir & cook on medium high heat for 5-6 minutes while stirring add some hot water if required to adjust the consistency of the gravy Add paneer, garam masala, kasuri methi, freshly chopped coriander leaves, lemon juice, mix well and cook for 1-2 minutes. Your veg kolhapuri is ready, finish with some more freshly chopped coriander leaves, serve hot with some roti, naan or any indian bread of your choice.

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