Veg Kolhapuri Recipe

 

Soak 4 Bedgi Chili / Kashmiri Chili in hot water for about 15-20 minutes .... You can remove the seeds from it .... And even if you don't remove it, it doesn't matter because these Chilies are not very spicy, they just look good for color .. .. Let's soak the chillies

Now mix vegetables in  ghee or shallow fry in oil or blanch in hot water ...

Now in the same pot, using some oil or ghee, fry 2 large onion cloves in it .... then fry 2 large tomato pieces in it .... and now fry cashew nuts (about 15-20) in it. ... Let it all cool ... Now first the red chillies soaked in hot water in the mixer pot will become soft, remove the water and divide the chillies on the mixer .... Then combine all the onion, tomato and cashew nuts in it. Add half an inch piece of ginger and 4-5 garlic cloves .... and make a soft silky paste with a very soft luscious paste .... remember your finished paste should look silky.

Now take a kadai ... Add a lot of Amul butter to your liking (don't skimp on the butter) Add paste and saute. Add half a teaspoon of garam masala or onion and garlic masala. You can add masala to your liking, you can also add Kitchen King masala to it .... Also add Kashmiri chilli powder and salt to taste ..... Now when the masala is done, add all the fried vegetables and pieces of paneer in it ..... add lukewarm water only if needed ..... otherwise do not add water as this vegetable does not have much water, this vegetable is in silky masala ... Now remove to a serving bowl, add cilantro and serve with hot poli (chapati), butter naan, tandoor roti, kulcha.

You will need the following spices