VEG KOLHAPURI

Veg Kolhapuri, a popular dish of Maharashtrian cuisine which is almost loved by all. A mixed vegetable curry with thick and spicy coconut-based gravy, often found in almost all north Indian restaurant menus. Served it with Square parathas.

Ingredients:

· Oil - 2 tbsp

· Cauliflower - ½ cup (blanched)

· French beans - ½ cup

· Capsicum - ½ cup (diced)

· Carrots - ½ cup (diced)

· Green peas - ½ cup

· Dry red chillies - 4-5 nos.

· Fresh coconut – ¼ cup

· Oil - 1 tbsp

· Onions – 2 big size (sliced)

· Garlic - 4-5 cloves

· Ginger - 1 inch (chopped)

· Cashew nuts - 4-5 nos.

· Magaz (melon seeds) - 1 tbsp

· Tomato - 3 big size (diced)

· Salt to taste

· 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 - 3-4 nos.

· Red chilli powder - 1 tbsp

· Coriander powder - 1 tbsp

· Turmeric powder – ¼ tsp

· Paneer - 200 gm

· Kasuri methi - 1 tsp

· Garam masala - 1 tsp

· Fresh coriander - 1 tbsp

· Lemon juice - 1 tsp

Method:

· Heat oil in a pan, add blanched cauliflowers, shallow fry on high heat until it turns golden brown in colour. Remove it in a bowl.

· Now add the remaining veggies and sauté on high flame for 2-3 minutes. Keep the veggies aside.

· Now roast the coconut on low flame till it turns brown and aromatic. Dry roast the red chillies too. Keep it aside.

· Heat oil in a kadai, add onions and cook until it starts to turn brown.

· Now add ginger, garlic, cashew nuts, magaz, tomatoes and salt, cook until tomatoes are mushy.

· Cool down the mixture completely, grind the mixture along with roasted coconut and dry red chillies to form a smooth puree.

· Heat oil and butter in a kadai, add the whole spices and sauté them for a minute, add the pureed gravy and cook until oil is released.

· Now add red chilli powder, coriander powder, turmeric powder and mix well, cook for 5-6 minutes.

· Add the fried veggies and paneer, salt, 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.

· Garnish it with some freshly chopped coriander leaves and lemon juice, mix well and serve hot with roti or paratha or any Indian bread of your choice.