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Veg Kolhapuri
Veg Kolhapuri

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We hope you got insight from reading it, now let’s go back to veg kolhapuri recipe. To make veg kolhapuri you need 29 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Veg Kolhapuri:
  1. Provide For Masala:
  2. You need 1/3 cup grated coconut
  3. Prepare 1 tsp poppy seeds
  4. You need 1 tsp cumin seeds
  5. Provide 1 tsp coriander seeds
  6. Prepare 1 tsp char magaz seeds
  7. Prepare 2 dry chillies
  8. Use 1 bay leaf
  9. Use 1 star anise
  10. Prepare 1 inch cinnamon stick
  11. You need 4-5 cloves
  12. Take 2 green cardamoms
  13. Prepare 1 black cardamom
  14. Provide 5-7 black pepper corns
  15. Get For Curry:
  16. Provide 1/3 cup potato chopped length wise
  17. You need 1/3 cup french beans chopped into long pieces
  18. Prepare 1/3 cup green peas
  19. You need 1/3 cup carrot chopped length wise
  20. Take 1/3 cup chopped capsicum
  21. Use 1 tomato chopped
  22. Provide 1 onion sliced
  23. You need 2 tsp ginger garlic paste
  24. Take 1/4 tsp turmeic powder
  25. Prepare 1 tsp chilli powder
  26. Prepare To taste salt
  27. Use 1/3 cup milk
  28. You need 2 tbsp oil
  29. You need 2 tsp chopped coriander leaves
Steps to make Veg Kolhapuri:
  1. In a plate assemble all the ingredients listed in the masala section.
  2. Dry roast them in a pan for 1-2 minutes or until they turn aromatic. Let them cool at room temperature.
  3. Once cooled, grind them to a smooth powder.
  4. Take a pan with some water. Add chopped vegetables with salt to taste. Boil them for 7-8 minutes or until 85% cooked. They should be crunchy and not mushy after cooking.
  5. Heat 2 tbsp oil in another pan over medium flame. Add sliced onion and fry till brown. Add ginger-garlic paste, chiill powder, turmeric powder, salt and saute till the raw smell of garlic goes away. Next add chopped capsicum, chopped tomato and saute till tomato turns soft.
  6. Now add boiled vegetables and ground masala powder. Mix well and cook for few minutes.
  7. Next, add 1/3 cup milk and 1/3 cup water drained from boiled vegetables. Mix well and cook covered for 4-5 minutes or until you get the desired consistency of gravy.
  8. Open the lid, add chopped coriander leaves, cover and turn off the flame.
  9. Serve hot with naan or chapati.

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