$hokeen J@tt
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VEGETABLE KOLHAPURI
Preparation Time : 10-15 minutes
Cooking Time : 35-40 minutes Servings : 4
INGREDIENTS
Carrot , diced and boiled
1 medium
1 medium
6-8 florets
6-8
1/4 cup
1 inch piece
5-6 cloves
4 tablespoons
1/2
8
8
1 teaspoon
1 teaspoon
6
2 large
2 large
Red chilli powder
1 1/2 teaspoons
Turmeric powder
1 teaspoon
Salt
to taste
Fresh coriander leaves, chopped
2 tablespoons
Garam masala
Fennel seed (saunf) powder
1/2 teaspoon
Cinnamon
1 inch stick
Stone flower (dagad phool)
1
Cumin seeds
1/2 teaspoon
Bay leaves
2
Black cardamoms
2
Black peppercorns
7-8
Preparation Time : 10-15 minutes
Cooking Time : 35-40 minutes Servings : 4
INGREDIENTS
Carrot , diced and boiled
1 medium
Potato , diced and boiled1 medium
Cauliflower, boiled 6-8 florets
French beans , half inch pieces, boiled6-8
Green peas, boiled 1/4 cup
Ginger 1 inch piece
Garlic 5-6 cloves
Oil 4 tablespoons
Dry coconut (khopra), grated 1/2
Cloves 8
Black peppercorns 8
Poppy seeds (khuskhus/posto) 1 teaspoon
Coriander seeds 1 teaspoon
Whole dry red chillies 6
Onions, chopped 2 large
Tomatoes, chopped 2 large
Red chilli powder
Turmeric powder
Salt
Fresh coriander leaves, chopped
Garam masala
Fennel seed (saunf) powder
Cinnamon
Stone flower (dagad phool)
Cumin seeds
Bay leaves
Black cardamoms
Black peppercorns
METHOD
Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.
Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.