Veg Kolhapuri Recipe ｜ Restaurant Style Spicy Veg Handi ｜ वेज कोल्हापूरी ｜ Chef Sanjyot Keer

Full Written recipe for Veg Kolhapuri Prep time: 25-30 minutes Cooking time: 25-30 minutes Serves: 5-6 people Kolhapuri base gravy Ingredients: • Oil 2 tbsp • cinnamon 1 inch • cloves 4-5 nos. • peppercorn 4-5 nos. • black cardamom 1 no. • green cardamom 2-3 nos. • cumin seeds 1 tsp • coriander seeds 1 tbsp • very spicy chilli 3-4 nos. • Kashmiri red chilli 7-8 nos. • poppy seeds 1 tsp • fresh coconut 3 tbsp • Water 50 ml Method: • Set a pan on low heat, add oil and the remaining whole spices, dry roast them on low flame for 1-2 minutes. • Further add the nariyal and stir & cook for 3-4 minutes on low flame or until the coconut has turned light brown in colour. Remove them on a plate & cool down to room temperature • Transfer them in a grinding jar, add water and grind into a fine paste. Keep it aside to be used later. For gravy Ingredients: For tomato cashew puree • Tomatoes 7-8 medium sized • Boiled cashew nuts 9-10 nos. For half fried veggies • Oil 1 tbsp • cauliflower 1/2 cup blanched • carrots 1/2 cup (diced) • green peas 1/2 cup • french beans 1/2 cup • onion petals 1/2 cup • capsicum 1/2 cup For gravy • Oil 1 tbsp • Jeera 1 tsp • bay leaves 1-2 nos. • Red chillies 2-3 nos. • Onions 2 medium sized (chopped) • Ginger garlic paste 1 tbsp • Green chillies 3-4 nos. (chopped) • Turmeric powder ¼ tsp • Kashmiri red chilli powder 1 tbsp • Water as required • Salt to taste • Kashmiri red chilli paste 5-6 tbsp • Paneer 200 grams (optional) • Garam masala 1 tsp • Kasuri methi 1 tsp • fresh coriander as required (chopped) • lemon juice 1 tsp Method: • For tomato puree, grind the tomatoes and boiled cashews together into a fine puree, keep it aside to be used later. • For half fried veggies, set a pan on medium heat, add oil, add cauliflower and stir fry on high flame for 1-2 minutes, remove in a bowl and keep it aside. • Further, in the same pan add carrots, green peas & french beans, stir & cook on high flame for 1-2 minutes. Remove in a bowl & keep aside. • In the same pan, add additional oil if required, stir capsicum & onions for 1-2 minutes on high flame, remove in a bowl & keep aside. • Set a wok on medium heat, add oil, jeera, tej patta & sukhi lal mirchi, stir cook on medium flame for a minute. • Further add onions, and cook until it turns light golden brown in colour. • Add ginger garlic paste & green chillies, stir & cook on medium flame for 1-2 minutes. • Further lower the flame and add turmeric & red chilli powder, stir & cook briefly for few seconds on low flame, further add the prepared kolhapuri base gravy and some water, to avoid any wastage, add l150-200 ml water and mix with the remaining paste in the grinding jar and pour it, stir and cook on medium heat for 4-5 minutes or until the ghee separates. • Add the prepared tomato cashew puree, salt to taste, stir & cook for 4-5 minutes. • Add the kashmiri red chilli paste, stir & cook on medium high heat for 5-6 minutes while stirring in regular intervals. • Now, add the stir-fried veggies, and stir well, do not mash the veggies while stirring. • Add some hot water if required to adjust the consistency of the gravy. • Add paneer, garam masala, kasuri methi, freshly chopped coriander leaves, lemon juice, mix well and cook for 1-2 minutes. • Your veg kolhapuri is ready, finish with some more freshly chopped coriander leaves, serve hot with some roti, naan or any indian bread of your choice.