Veg Kolhapuri

Ingredients

• 2 cupsMixed blanched vegetables (cauliflower, beans, carrot, baby corn, capsicum, cabbage, mushroom, corn)
• 1/2 cupPaneer, cubed
• 1 tbspOil
• 1 tbspButter
• 2Bay leaves
• 1/4 tspAjwain
• 1/4 tspCumin seeds
• 2Dried red chillies
• 1Onion, chopped
• 2 tbspGinger-garlic paste
• 2Tomato, chopped
• 1 tbspTomato puree
• 1 tbspGreen chilli, chopped
• 1/2 tspTurmeric
• 1 tspRed chilli powder
• 1 tspCoriander powder
• 2 tspCumin powder
• 1 tspKitchen-king masala
• 1/2 tspGaram masala
• 1/4 tspBlack pepper powder
• 1/2 tspDrChef dry-roast masala
• 2 tbspFresh cream
• 1 tbspKhoya (mawa)
• 1 tbspTomato ketchup
• to tasteSalt

Method

1. 1

   In one pan, heat 1 tsp oil and stir-fry the blanched vegetables on high flame 3 minutes for colour. Set aside.

2. 2

   In a second pan, heat the remaining oil + butter. Sizzle bay leaves, ajwain, cumin and dried red chillies.

3. 3

   Add the chopped onion and ginger-garlic paste. Cook 5 minutes till deeply golden — this is the colour that defines Kolhapuri.

4. 4

   Add chopped tomato and tomato puree. Cook 5 minutes until oil rises.

5. 5

   Stir in turmeric, chilli powder, coriander, cumin, kitchen-king, garam masala, black pepper and the dry-roast masala. Fry 1 minute.

6. 6

   Tip in the stir-fried vegetables, paneer cubes, khoya and cream. Toss 4 minutes until the gravy clings to every piece.

7. 7

   Finish with tomato ketchup and a final pinch of garam masala. Serve hot with phulka, bhakri or jeera rice.