Recipe -    • Veg Kolhapuri Curry Restaurant style ...  

Veg Kolhapuri Curry - Vegan Indian Curry
It is one of the most ordered dishes in the restaurants in India.
There is a misconception that this dish originates from Kolhapur. Actually it is a result of multiple recipes prepared in the restaurants & a mix of Punjabi & Maharashtrian flavors. In short it is a spicy Mix Vegetable Handi.
Serves - 6-8 people

✅Check out the recipe instructions below, don't forget to SAVE & SHARE with your friends who enjoys a good Indian Spicy Curry

Ingredients
Onion bulbs - 1
Bell Pepper - 2 small
Beans - 80 g
Green Peas - 100 g
Mushrooms - 200 g
Carrot - 1 medium
Tofu - 500 g

Whole Spices
Cumin Seeds - 1 Tbsp
Coriander Seeds - 1 Tbsp
Dry Red Chilis - 5
Cardamom - 3
Black Pepper Corn - 20
Cinnamon - 1 Inch
Cloves - 5
Bay Leaf - 2
Khus Khus/ Poppy Seeds - 1 Tbsp

Fresh Red Chilis - 6 small
Green Chili - 1 Large
Desiccated Coconut - 4 Tbsps

Spice tomato cashew paste
Tomato - 3-4 Medium
Cashews - 130 grams
Water - 350 ml

Oil - 3 Tbsps
Cumin Seed - half tbsp
Dry Red Chilis - 3
Onion finely chopped - 1
Ginger - 2 inch
Garlic - 20 cloves
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Salt - 3 & half tsps
Garam Masala Powder - ½ tsp
Kasuri Methi - ½ Tsp
Fresh Coriander Leaves
Lime Juice - 1/2 lime
Water - 300 ml

Steps
👉🏾Dry roast the whole spices, fresh red & green chilis over low heat for 2-3 minutes over low heat
👉🏾Then add desiccated coconut & cook for another 2 mins
👉🏾Add the spice mix to a blender followed by soaked cashews, tomatoes & water. Make a fine paste
👉🏾Stir fry all the veggies listed in the ingredients
👉🏾Heat a pan add oil, cumin seeds, dry red chilis, cook over low heat for 2 mins
👉🏾onion & cook till it’s slightly translucent
👉🏾Grated Ginger garlic, Turmeric powder & red chili powder
👉🏾Whole spice, tomato, cashew paste, salt & cook over medium heat for 5-7 mins
👉🏾Add the sauteed veggies & let it simmer for 5 mins
👉🏾Finally add Garam masala, kasuri methi & fresh coriander

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