Veg Kolhapuri

Method

1. 1

   Cut the cauliflower into florets. Soak them in 1 cup of water along with ¼ of salt and ¼ tsp of turmeric powder. This is to clean the cauliflower properly. Let this sit for at least 10 minutes, and then discard the water.

   CauliflowerSaltTurmeric PowderWater

2. 2

   For the masala paste, heat oil and add all the spices and the cashew nut. Cook on low flame for 3 minutes, or until the spices are aromatic.

   Black CardamomSunflower OilDried Kashmiri Red ChilliClovesCinnamonCashew (half)Bay Leaves

3. 3

   Transfer to a blender jar and add two roughly cut tomatoes. Blend.

   Tomato

4. 4

   Heat 2 tablespoons of oil and add carrot, beans and cauliflower. Saute for 4 minutes.

   CarrotBeansSunflower Oil

5. 5

   Add chopped capsicum and green peas, and saute for 2 more minutes.

   Green CapsicumGreen Peas

6. 6

   Remove the vegetables from the oil.

7. 7

   In the same pan, add 2 tbsp more of oil. Then add whole red chillies and chopped onion and saute until golden brown.

   Dry Red ChilliSunflower OilOnion

8. 8

   Once the onion turns golden brown, add ginger garlic paste and all the spice powders. Cook for 1 minute. Add the masala paste and cook for 5 minutes on high flame, stirring continuously.

   Turmeric PowderGaram Masala PowderGinger Garlic PasteCoriander PowderCumin PowderSalt

9. 9

   Add the cooked vegetables, add the water. Once it comes to a boil, turn the flame to low, cover with a lid and cook for 5 minutes.

   Water

10. 10

    Serve hot with rice, roti or any Indian bread.