Kolhapuri Mixed Veg Curry Recipe by Sanuber Ashrafi
Cooking Instructions 25 minutes 1 Wash the vegetables and cut them into small pieces. 2 Fry paneer pieces in oil and keep aside. 3 Wash tomatoes, green chillies, garlic and ginger and grind them in a mixer along with cashews and raisins to make a fine paste. 4 Heat oil in a skillet and add chopped vegetables in the hot oil. 5 Cook the vegetables on medium flame, adding 1/2 teaspoon salt. 6 Close the lid and cook veggies till light brown. Transfer the veggies in another pan and keep aside. 7 On low flame, roast the whole spices in another pan and then add sesame seeds and coconut and roast till the colour changes slightly. 8 Once the spices are roasted, turn off the gas and take out the spices in a bowl. After the spices cool down, grind them. 9 Fry cashews and raisins in a pan and keep aside. 10 Heat oil in the pan and fry chopped onion till pink in colour. 11 Now add grounded tomato paste and cook. 12 Now add turmeric powder, chilli powder and garam masala powder and mix. 13 Now add dry coconut and whole spice powder. Mix well. 14 When the gravy comes to a boil, add the fried vegetables into it, mix well, cover the vegetable and cook for 3-4 minutes. 15 Add salt and some water, cook again for 2-3 minutes. 16 Finally add green coriander and cream and turn off the flame. 17 Serve hot Kolhapuri Mix Veg Curry with paratha. 1 Wash the vegetables and cut them into small pieces. 1 Wash the vegetables and cut them into small pieces. 2 Fry paneer pieces in oil and keep aside. 2 Fry paneer pieces in oil and keep aside. 3 Wash tomatoes, green chillies, garlic and ginger and grind them in a mixer along with cashews and raisins to make a fine paste. 3 Wash tomatoes, green chillies, garlic and ginger and grind them in a mixer along with cashews and raisins to make a fine paste. 4 Heat oil in a skillet and add chopped vegetables in the hot oil. 4 Heat oil in a skillet and add chopped vegetables in the hot oil. 5 Cook the vegetables on medium flame, adding 1/2 teaspoon salt. 5 Cook the vegetables on medium flame, adding 1/2 teaspoon salt. 6 Close the lid and cook veggies till light brown. Transfer the veggies in another pan and keep aside. 6 Close the lid and cook veggies till light brown. Transfer the veggies in another pan and keep aside. 7 On low flame, roast the whole spices in another pan and then add sesame seeds and coconut and roast till the colour changes slightly. 7 On low flame, roast the whole spices in another pan and then add sesame seeds and coconut and roast till the colour changes slightly. 8 Once the spices are roasted, turn off the gas and take out the spices in a bowl. After the spices cool down, grind them. 8 Once the spices are roasted, turn off the gas and take out the spices in a bowl. After the spices cool down, grind them. 9 Fry cashews and raisins in a pan and keep aside. 9 Fry cashews and raisins in a pan and keep aside. 10 Heat oil in the pan and fry chopped onion till pink in colour. 10 Heat oil in the pan and fry chopped onion till pink in colour. 11 Now add grounded tomato paste and cook. 11 Now add grounded tomato paste and cook. 12 Now add turmeric powder, chilli powder and garam masala powder and mix. 12 Now add turmeric powder, chilli powder and garam masala powder and mix. 13 Now add dry coconut and whole spice powder. Mix well. 13 Now add dry coconut and whole spice powder. Mix well. 14 When the gravy comes to a boil, add the fried vegetables into it, mix well, cover the vegetable and cook for 3-4 minutes. 14 When the gravy comes to a boil, add the fried vegetables into it, mix well, cover the vegetable and cook for 3-4 minutes. 15 Add salt and some water, cook again for 2-3 minutes. 15 Add salt and some water, cook again for 2-3 minutes. 16 Finally add green coriander and cream and turn off the flame. 16 Finally add green coriander and cream and turn off the flame. 17 Serve hot Kolhapuri Mix Veg Curry with paratha. 17 Serve hot Kolhapuri Mix Veg Curry with paratha. 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