by Tarla Dalal
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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.
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