VEG KOLHAPURI

Veg Kolhapuri is a recipe originated from Maharashtra. This veg curry is a mixture of  Paneer, Carrot, Beans, Cauliflower, Green capsicum, Green peas and Potato with rich paste of coconut and cashew.

This curry goes well with Chapati.

Ingredients:

1. Carrot                                  1/2 cup
2. Beans                                  1/2 cup
3. Green Peas                         A hand full
4. Potato                                 1 medium size
5. Cauliflower                        6-7 florets
6. Capsicum(optional)           1 small
7. Paneer                                100gm
8. Onion                                 1 Medium sized
9. Tomato                              1 Large
10. Ginger n Garlic Paste      1 tsp
11. Oil
12. Butter
13. Amul Fresh Cream           1/2 cup(optional)
14.Chilli Powder                    1/2 tsp
15.Coriander Powder             1/2 tsp
16.Turmeric Powder              a pinch
17. Jeera Powder                   1/2 tsp
14. Salt

To Roast and Grind

1. Cloves                                    3

2. Green cardamom                    2

3. Cinnamon                              1/2 inch 

4. Sesame Seeds                        1/2 tsp

5. Coriander Seeds                    1/2 tsp

6. Black Pepper                         1/2 tsp

7. Jeera                                      1/2 tsp

8. Coconut                                1/2 cup

9. Cashew                                 5-6

10.Onion                                  1 small

To Garnish

1. Cashew                             2-3

2. Coriander Leaves           

Method:

1. Cut all the vegetables and boil them with little salt. Cook till they become soft.

2. Take a frying pan add the Ingredients under To Roast and Grind except Coconut, Onion and cashew.

3. Once they are roasted nicely turn of the flame. Transfer it to a plate.

4. Then add onion and coconut roast them until they turn little brown. Turn of the flame and add cashew to it.

5. Once it is cooled, Grind the garam masala and the coconut mixture into a fine paste with little bit of water.

6. Pour oil+butter in a pan. Add bay leaf then add onion. Cook till it turns brown .

7. Then add Ginger n Garlic paste.  Mean while cut the tomatoes and boil them with little bit of water. Only for 2 mins. After it is cooled  grind it into a smooth paste.

8. Add the tomato puree into the pan. Cook for 2 mins.

10. Now add the Coconut paste and cook for another 2 mins.

11. Add Chilli powder, Turmeric Powder, Coriander powder and Jeera Powder to the mixture. Cook for another 2 mis.

12. If u feel the gravy is thick add the water which we used to boil the vegetables.

13. Finally add the cooked vegetables cook for 2-3 mins.

14. Cook till the oil separates from the gravy . Lower the flame and add Amul Fresh cream and turn off the flame.

15. Garnish with coriander leaves and cashew.