Vegetable Kolhapuri

     

Ingredients:

For Kolhapuri Paste

1.      1 teaspoon sesame seeds

2.      1/2 teaspoon mustard seeds

3.      2 cloves

4.      2 stick cinnamon

5.      2 whole cardamoms

6.      2 teaspoon poppy seeds

7.      2 teaspoon melon seeds

8.      1/4 teaspoon fenugreek seeds  

9.      1 onion sliced

10.  7 to 8 cloves garlic

11.  2 green chili

12.  1 small piece ginger

13.  1 tablespoon coconut flakes fresh or dry

14.  1/2 cup warm water

Method:

1.      In water soak sesame, cardamom, clove, cinnamon, fenugreek, mustard, poppy and melon seeds about one hour.

2.      Than grind all ingredients to make smooth thick paste if needed add more water.

3.      Set a side this paste.  

For curry:    

1.      1 1/2 cups parboiled vegetable (French bean, carrots cut in batons, cauliflower florets and peas)

2.      1/2 cup bell peeper diced

3.      1/2 cup cottage cheese  (optional)

4.      1 small diced onion

5.      1 cup tomato puree

6.      2 tablespoon butter

7.      3 tablespoon oil

8.      1 bay leaf

9.      1 teaspoon cumin powder

10.  2 to 4 whole red chili

11.  1 teaspoon cumin coriander powder

12.  1/2 teaspoon turmeric powder

13.  1 teaspoon kashmiri red chili powder  

14.  Salt to taste

Method:

1.      Heat oil and butter in pan than add bay leaf, red chili and cumin seeds and let it splutter.

2.      Then add chopped onion and sauté until pinkies.

3.      Now add the 1 cup kolhapuri paste stir well and cook for 4 to 5 minutes or until oil start separating.

4.      Now add the tomato puree stir well and cook till oil separating, stirring in between.

5.      Add turmeric, chili and coriander powder mix well.

6.      Then add parboiled vegetable, capsicum, paneer and water boil until the gravy is thick.

7.      Garnish with fresh coriander.

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

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