Veg Kolhapuri

Cook along · 19 steps

Method

1. 1

   Boil 2 cups hot water. Add peas, carrot, and French beans. Boil for 5-6 minutes. Do not overcook.

2. 2

   Heat 2 tbsp oil. Sauté cauliflower for 3-4 minutes until lightly golden.

3. 3

   Add capsicum. Cook for 2 minutes.

4. 4

   Add boiled vegetables. Cook on high flame for 1-2 minutes. Set aside. Masala:

5. 5

   Heat 1 tbsp oil on low flame. Add 2 cinnamon pieces, 2 star anise, 1 big cardamom, 3 small cardamoms, 4-5 black peppercorns, and 4-5 cloves. Roast.

   

6. 6

   Add 1 tbsp coriander seeds, ¼ cup dry coconut slices, 3 Kashmiri red chilies, and 1 tbsp sesame seeds. Roast on low flame.

7. 7

   Add 12-13 cashew nuts. Roast until golden. Do not burn.

8. 8

   Cool completely. Grind with ¼ cup water to a smooth paste. Gravy:

9. 9

   Heat 2 tbsp oil. Add 1 tsp cumin seeds, 1 green chili, and ½ inch grated ginger. Sauté on low flame.

10. 10

    Add ½ tsp asafoetida and ½ tsp turmeric powder.

    

11. 11

    Add 3 tomato puree and salt. Cook on low flame for 4-5 minutes.

12. 12

    Add the masala paste. Mix well. Cook until oil releases from the sides (4-5 minutes).

13. 13

    Add 1 tsp Kashmiri red chili powder and 1 tsp garam masala. Mix.

14. 14

    Add 50 grams grated paneer. Mix into the gravy.

15. 15

    Add the sautéed vegetables and 150 grams paneer cubes. Add 2 tbsp kasuri methi. Mix gently.

    

16. 16

    Add ¾ cup water. Mix. Cook on low flame for 2 minutes.

17. 17

    Garnish with coriander leaves. Turn off flame.

18. 18

    Serve with wheat naan, roti, paratha, or rice.

19. 19

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare