Veg Kolhapuri


Vegetable kolhapuri is a known dish from the city of Kolhapur in Maharashtra. There are variety of different flavors of dishes. This dish consists of mixed vegetables in a thick and spiced gravy. It is basically served as a main course accompanied by breads such as chapatis. People also have it with steamed rice.



For the Kolhapuri gravy


Ingredients
- 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)
- 4 cloves (laung / lavang)
- 1 small stick cinnamon (dalchini)
- 2 cardamoms
- 2 tsp garlic (lehsun) paste
- 1 tsp ginger (adrak) paste
- 1 tsp green chilli paste
- 1/2 cup onion cubes
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1 tsp coriander (dhania) powder
- 1 tsp garam masala
- 1 tsp malvani masala
- salt to taste

Method

1. Combine the tomatoes, cashews, 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 pan, 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 tomatoes- 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 and store in an air-tight container in the freezer for 2 weeks.

Ingredients

 - kolhapuri gravy
- 2 tbsp oil
- 1/2 cup blanched cauliflower florets
- 1/4 cup boiled green peas
- 1/4 cup chopped and blanched french beans
- 1/2 cup capsicum cubes
- 1/4 cup chopped and blanched carrot
- 1/2 cup paneer (cottage cheese) cubes
- 1 tbsp broken cashewnuts (kaju)
- salt to taste
- 2 tbsp fresh cream

Method

1. We will heat the oil in a broad non-stick pan, and then add cauliflower, green peas, french beans, capsicum, carrot, paneer, cashewnuts and salt and sauté on a medium flame for 2 minutes.

2. Add the kolhapuri gravy, ¼ cup of water and fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.

3. Serve hot.



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