Veg Kolhapuri

• Produce

  • 1/3 cup Carrot, cut
  • 2 tbsp Coriander, leaves
  • 1/3 cup French beans
  • 1/3 cup Green peas, fresh or frozen
  • 2 Kashmiri red chilli* (or less, Dry
  • 1 Onion, sliced (approx. 1/2 cup, large
  • 1/3 cup Potato, cut
  • 1 Tomato, finely chopped (approx. 1/3 cup, medium

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 1 2 inch piece Cinnamon
  • 2 Cloves
  • 1 tsp Coriander seeds, dry
  • 1/4 tsp Fennel seeds
  • 3 Peppercorns, black
  • 1 tsp Poppy seeds
  • 1 Salt
  • 1 1/2 tsp Sesame seeds
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/3 cup Coconut, dry

• Dairy

  • 1/3 cup Milk

• Liquids

  • 1/3 cup Water

• Other

  • 1/3 cup Capsicum, cut lengthwise
  • Seeds of 1/2 Black Cardamom (or 1 green cardamom

Found on foodviva.com

Description

Ingredients

• 1/3 cup Dry Coconut, grated or thinly sliced
• 1 teaspoon Dry Coriander Seeds
• 2 Dry Kashmiri Red Chilli* (or less)
• 1 teaspoon Poppy Seeds (or watermelon seeds or 3 cashew nuts)
• 1½ teaspoons Sesame Seeds (til)
• 1/2 inch piece of Cinnamon
• 2 Cloves
• 3 Black peppercorns, optional
• Seeds of 1/2 Black Cardamom (or 1 green cardamom)
• 1/3 cup Potato, cut lengthwise
• 1/3 cup French Beans, cut into long pieces
• 1/3 cup Green Peas (fresh or frozen)
• 1/3 cup Carrot, cut lengthwise
• 1/3 cup Capsicum, cut lengthwise
• 1/4 teaspoon Fennel Seeds (saunf)
• 1 large Onion, sliced (approx. 1/2 cup)
• 1 teaspoon Ginger Garlic Paste
• 1 medium Tomato, finely chopped (approx. 1/3 cup)
• 1/4 teaspoon Turmeric Powder
• Salt to taste
• 1/3 cup Milk, optional (or 1/3 cup water)
• 1/3 cup Water
• 2 tablespoons Oil
• 2 tablespoons finely chopped Coriander Leaves, for garnishing

Directions

• Dry roast all ingredients listed in masala section above (coconut, dry coriander seeds, dry kashmiri red chilli, poppy seeds, sesame seeds, cinnamon, cloves, black peppercorns and black cardamom seeds) in a pan until masala releases nice aroma; it will take around 1-2 minutes.
• Transfer them to a plate and let them cool at room temperature.
• Add roasted spices in a small jar of a mixer grinder and grind until smooth powder.
• Cut all the vegetables lengthwise. Boil potato, french beans, carrot and green peas in salted water until 90% cooked. They should be crunchy and not mushy after cooking. It will take around 7-8 minutes. (You can also steam cook them instead of boiling them in water)
• Heat 2 tablespoons oil in a pan over medium flame. Add fennel seeds and sauté for 15 seconds. Add sliced onion and sauté until it turns translucent. Add ginger-garlic paste. Sauté for a minute. Add sliced capsicum, chopped tomato and salt.
• Sauté until tomatoes turn soft. It will take around 3-4 minutes.
• Add masala powder (prepared in step-3) and turmeric powder.
• Mix well and cook for a minute.
• Add steamed/boiled vegetables (don’t add water). If you have not added salt while steaming/boiling veggies, add salt to taste. We have already added salt once in step-5, so add salt according to it.
• Stir and cook for 2-minutes.
• Add 1/3 cup milk and 1/3 cup water (or use the water drained from boiled vegetables).
• Mix well.
• Cook until you get the desired consistency of gravy or for around 4-5 minutes. Turn off the flame and garnish Veg Kolhapuri Sabzi with fresh coriander leaves.