Colorful Veg Kolhapuri
|Grated dry coconut||4 Teaspoon|
|Sesame seeds||2 Teaspoon|
|Cashew nuts||4 Medium|
|Onion||1 1⁄2 Large, chopped finely|
|Tomatoes||2 Medium, chopped finely|
|Cauliflower florets||1⁄2 Cup (8 tbs)|
|Potato||1 Medium, chopped into small cubes|
|Carrot||1⁄2 Cup (8 tbs), cut into thick slices|
|Green pepper||1⁄2 Cup (8 tbs), cut into small cubes|
|Green peas||1⁄2 Cup (8 tbs)|
|Paneer||1⁄2 Cup (8 tbs), cut into small cubes|
|Red chili powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Roasted cumin powder||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Ginger garlic paste||1 Teaspoon|
|Water||1 Cup (16 tbs)|
To make Kolhapuri masala - Heat pan on a medium high and dry roast whole garam masala, coconut and sesame seeds till coconut gets nice golden color and nice aroma from spices starts to come out.
Add kolhapuri masala in a blender, add cashew nuts and water and grind to form a smooth paste.
Heat 4 tsp oil in a pan, add cumin seeds and finely chopped onion and saute till onion gets light brown color.
Add ginger garlic paste and cook till raw smell from ginger garlic goes away.
Add coriander powder and roasted cumin powder, mix and cook for 2 mts.
Add chopped tomatoes, mix, add 1/4 cup of water, cover and cook for 5 mts.
Add ground paste of Kolhapuri masala, mix and cook for 2 mts.
Add red chilli powder and degi mirch powder, mix and cook till oil separates from the spices.
Add garam masala, add potatoes, add 1/4 cup of water, mix, cover and cook for 15 mts.
Add Cauliflower and cook for 5 mts. Keep on adding small amount of water if you find mixture is getting very dry.
Add carrot and green pepper and cook for 7 to 8 mts.
Add paneer and green peas, cover and cook for 5 mts.
Finally top it with butter for richer taste.