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Vegetable Kolhapuri Restaurant Style recipe Popular Veg Kolhapuri Recipe by Tarla Dalal
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Vegetable Kolhapuri, • Recipe Link : http://www.tarladalal.com/Vegetable-K... • ------------------------------------------------------------------------------------------------ • Tarla Dalal's Social Media Links • Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com • Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 • Follow Tarla Dalal on Instagram | / tarladalal • Like Facebook | https://goo.gl/mdcqLb • Get fab food images on Pinterest | / tarladalal • Get Tarla Dalal IOS App | https://goo.gl/8jwErB • Get Tarla Dalal Android App | https://goo.gl/zxr56A • Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ • Twitter | / 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.
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