Vegetable Kolhapuri
Preparation Time: 30 minutes.
Cooking Time: 16 minutes.
Serves 3.
For the basic 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)
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
Instruction :
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.
