Veg Kolhapuri होटल जैसा तीखा वेज कोल्हापुरी Restaurant style Spicy Mixed Veg

For Dry Masala

• In a pan, add coriander seeds, cumin seeds, poppy seeds, green cardamom, cloves, star anise, cinnamon stick, bay leaf, stone flower, salt to taste and roast them for 2-3 minutes or until it’s fragrant.
• Add dry kashmiri red chillies, dry coconut, degi red chili powder and mix it well.
• Transfer it to a mixer grinder jar and grind it smoothly.
• Keep it aside for further use.

For Vatan

• In a shallow pan, add oil, once it’s hot, add garlic and saute it until golden brown.
• Add dry coconut, roasted onions, prepared dry masala and saute it for 2-3 minutes on medium flames.
• Transfer it to a mixer grinder jar and grind it to a fine paste.
• Keep it aside for further use.

For Boiling Vegetables

• In a saucepan or handi, add water and get a quick boil.
• Add carrots, cauliflower, salt to taste and cook it for 5-6 minutes.
• Add green peas, french beans and blanch for a while.
• Strain the vegetables and keep it aside for further use.

For Veg Kolhapuri

• In a handi or sauce pot, add oil, once it’s hot, add green cardamom, mace, prepared paste and saute it for 2-3 minutes on medium flames.
• Add water, boiled vegetables and simmer it for a while.
• Add paneer, coriander stems and mix it well.
• Transfer it to a serving dish and garnish it with coriander sprig.
• Serve hot with roti or steam rice.