Vegetable Kolhapuri,Recipe Link : http://www.tarladalal.com/Vegetable-Kolhapuri-38075r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Vegetable Kolhapuri 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.Preparation Time: 30 minutes.Cooking Time: 16 minutes.Serves 3.For the basic Kolhapuri gravy2 cups tomato cubes10 cashewnuts (kaju)4 whole dry Kashmiri red chillies, broken into pieces1 tbsp oil1 tbsp butter1 tsp cumin seeds (jeera)1 bayleaf (tejpatta)1 small stick cinnamon (dalchini)4 cloves (laung / lavang)2 cardamoms (elaichi)2 tsp garlic (lehsun) paste1 tsp ginger (adrak) paste1 tsp green chilli paste½ cup onion cubes½ tsp chilli powder¼ tsp turmeric powder (haldi)1 tsp coriander (dhania) powder1 tsp garam masala1 tsp Malvani masalaSalt to tasteOther ingredients2 tbsp oil½ cup blanched cauliflower florets¼ cup boiled green peas¼ cup chopped and blanched French beans½ cup capsicum cubes¼ cup chopped and blanched carrot½ cup paneer (cottage cheese) cubes1 tbsp broken cashewnuts (kaju)Salt to taste2 tbsp fresh creamFor the basic Kolhapuri gravy1. Combine the tomatoes, cashewnuts, Kashmiri red chillies and 2 tbsp of water in a mixer and blend till smooth. Keep aside.2. Heat the oil and butter in a deep non-stick kadhai, add the cumin seeds, bayleaf, cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds3. Add the garlic paste, ginger paste and green chilli paste and sauté on a medium flame for a few seconds.4. Add the onions and sauté on a medium flame for 2 minutes.5. Add the tomato- cashew mixture, chilli powder, turmeric powder, coriander powder, garam masala, malvani masala and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.6. Use as required or cool completely.How to proceed1. 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.2. Add the basic Kolhapuri gravy, approx. ¼ cup of water and fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.Handy TipThe basic Kolhapuri gravy can be stored in an air-tight container in the freezer for 2 weeks.