Vegetable Kolhapuri Restaurant Style recipe/ Popular Veg Kolhapuri Recipe by Tarla Dalal

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• published: 09 Sep 2016
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Vegetable Kolhapuri, Recipe Link : http://www.tarladalal.com/Vegetable-Kolhapuri-38075r Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348 YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/107883620848727803776 Twitter: https://twitter.com/Tarla_Dalal Vegetable Kolhapuri A colourful bunch of veggies in a medium-spicy and tangy gravy, the Vegetable Kolhapuri is sure to steal your heart. It is a fabulous accompaniment for rotis as well as puris, since it has a very appealing flavour that combines the tang of tomatoes, the crunch of onions, the pungency of spice powders and pastes, and the richness of cashews and cream! Thanks to this melange of flavours and textures, the Vegetable Kolhapuri is a favourite in Indian restaurants all over the world. It is also a common addition to festive menus, especially in wedding spreads. Preparation Time: 30 minutes. Cooking Time: 16 minutes. Serves 3. For the basic Kolhapuri gravy 2 cups tomato cubes 10 cashewnuts (kaju) 4 whole dry Kashmiri red chillies, broken into pieces 1 tbsp oil 1 tbsp butter 1 tsp cumin seeds (jeera) 1 bayleaf (tejpatta) 1 small stick cinnamon (dalchini) 4 cloves (laung / lavang) 2 cardamoms (elaichi) 2 tsp garlic (lehsun) paste 1 tsp ginger (adrak) paste 1 tsp green chilli paste ½ cup onion cubes ½ tsp chilli powder ¼ tsp turmeric powder (haldi) 1 tsp coriander (dhania) powder 1 tsp garam masala 1 tsp Malvani masala Salt to taste Other ingredients 2 tbsp oil ½ cup blanched cauliflower florets ¼ cup boiled green peas ¼ cup chopped and blanched French beans ½ cup capsicum cubes ¼ cup chopped and blanched carrot ½ cup paneer (cottage cheese) cubes 1 tbsp broken cashewnuts (kaju) Salt to taste 2 tbsp fresh cream For the basic Kolhapuri gravy 1. Combine the tomatoes, cashewnuts, Kashmiri red chillies and 2 tbsp of water in a mixer and blend till smooth. Keep aside. 2. Heat the oil and butter in a deep non-stick kadhai, add the cumin seeds, bayleaf, cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds 3. Add the garlic paste, ginger paste and green chilli paste and sauté on a medium flame for a few seconds. 4. Add the onions and sauté on a medium flame for 2 minutes. 5. Add the tomato- cashew mixture, chilli powder, turmeric powder, coriander powder, garam masala, malvani masala and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally. 6. Use as required or cool completely. How to proceed 1. Heat the oil in a broad non-stick pan, add the cauliflower, green peas, French beans, capsicum, carrot, paneer, cashewnuts and salt and sauté on a medium flame for 2 minutes. 2. Add the basic Kolhapuri gravy, approx. ¼ cup of water and fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Handy Tip The basic Kolhapuri gravy can be stored in an air-tight container in the freezer for 2 weeks.