Vegetable Kolhapuri

Vegetable Kolhapuri Video by Tarla Dalal

1. Vegetable Kolhapuri is a spicy subzi, but you can adjust the spice leavels as per your taste.
2. Make a batch of the traditional Maharashtrian Malvani masala and store it in an air-tight container and use as required.
3. We have used cauliflower, green peas, French beans, capsicum, carrot and paneer.  You can make the subzi with vegetables of your choice.
4. Addition of fresh cream balances the spiciness and adds a rich creamy flavour. If you wish you can avoid the cream.

1. In a big mixer jar, take chopped tomatoes. Use red and firm tomatoes to get that perfectly bright Kolhapuri gravy.
   
2. Add the cashewnuts.
   
3. Add dry red Kashmiri chillies.
   
4. Add 2 tbsp of water and blend in a mixer to smooth paste. Keep aside.
   
5. Heat the oil and butter in a deep non-stick pan. Butter burns very quickly than oil, so when you add both together, it raises the temperature to smoke point. Also, the mix of flavours is richer making the Veg Kolhapuri subzi more delicious.
   
6. Add the cumin seeds.
   
7. Once the seeds crackle, add the whole spices like bayleaf, cinnamon, cloves and cardamom.
   
8. Sauté on a medium flame for a few seconds. They will turn a little brown and release aroma.
   
9. Add the garlic paste.
   
10. Add the ginger paste.
    
11. Add the green chilli paste.
    
12. Again sauté on a medium flame for a few seconds.
    
13. Add the onion cubes and sauté on a medium flame for 2 minutes.
    
14. Add the prepared tomatoes - cashew paste.
    
15. Add the chilli powder.
    
16. Add turmeric powder.
    
17. Add coriander powder.
    
18. Add garam masala.
    
19. Add Maharashtrian malvani masala. 
    
20. Add salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
    
21. Once the gravy is cooked well you will see oil leaving the sides of the pan. Switch off the flame and keep aside. This gravy can also be made and stored in an air-tight container in the freezer for 2 weeks.
    

1. Heat the oil in a broad non-stick pan.
   
2. Add the cauliflower. We have chopped them into florets and also blanched them prior to adding.
   
3. Add the boiled green peas.
   
4. Add the chopped and blanched french beans.
   
5. Add the capsicum.
   
6. Add chopped and blanched carrots.
   
7. Add the paneer cubes. Learn how to make fresh homemade paneer using our recipe.
   
8. Add cashewnuts and salt. 
   
9. Sauté on a medium flame for 2 minutes.
   
10. Add the prepared kolhapuri gravy.
    
11. Add ¼ cup of water.
    
12. And fresh cream.
    
13. Mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
    
14. Serve hot with your favourtite Indian bread like paratha, roti or naan.