by Tarla Dalal
3/5 stars 50% LIKED IT
1 GOOD - 1 BAD
Added to 44 cookbooks
This recipe has been viewed 42781 times
A colourful bunch of veggies in a medium-spicy and tangy gravy, the Vegetable Kolhapuri is sure to steal your heart. It is a fabulous accompaniment for rotis as well as puris , since it has a very appealing flavour that combines the tang of tomatoes, the crunch of onions, the pungency of spice powders and pastes, and the richness of cashews and cream!
Thanks to this melange of flavours and textures, the Vegetable Kolhapuri is a favourite in Indian restaurants all over the world. It is also a common addition to festive menus, especially in wedding spreads.
- 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.
- Add the kolhapuri gravy, ¼ cup of water and fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.