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Explore Veg Kolhapuri Recipe | वेज कोल्हापुरी | Chef Sanjyot Keer with 769,651 views, 15,865 likes, and 243 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Veg kolhapuri Prep time: 15 mins Cooking time: 30 mins Serves: 4 Ingredients: • Oil 2 tbsp • Raw Potato 2 medium size (diced) • Cauliflower ½ cup (blanched) • French beans ½ cup • Capsicum ½ cup (diced) • Carrots ½ cup (diced) • Green peas ½ cup • Oil 1 tbsp • Onions 3-4 medium size (sliced) • Ginger 1 inch (chopped) • Cashew nuts 4-5 nos. • Magaz (melon seeds) 1 tbsp • Tomato 4-5 medium size (diced) • Salt to taste • Kashmiri red chillies 4-5 nos. • Garlic 4-5 cloves • Oil 1 tsp • Butter 1 tbsp • Cumin seeds (jeera) 1 tsp • Cinnamon stick 1 inch • Bay leaf 1-2 nos. • Star anise 1 no. • Green cardamom 2-3 nos. • Black pepper corns 1 tsp • Cloves 4-5 nos. • Dry red chilly 4-5 nos. • Red chilly powder 1 tbsp • Coriander powder 1 tbsp • Turmeric powder 1/4th tsp • Paneer 250 gm • dry roasted coconut powder 2tbsp • kasuri methi 1 tsp • garam masala 1 tsp • fresh coriander 1 tbsp • lemon juice 1 tsp Method: • Heat oil in a pan, add potatoes and cauliflowers, shallow fry on high heat until golden brown. • Add the remaining veggies and sauté on high flame for 2-3 minutes. Keep the veggies aside. • Heat oil in a wok, add onions and cook until it starts to turn brown. • Add ginger, cashew nuts, Magaz, tomatoes and salt to taste, cook until tomatoes are mushy. • Cool down the mixture completely, grind the mixture to form a well puree. • Soak the Kashmiri chillies in boiling water for 10 minutes. • Grind the soaked chillies and garlic into a fine paste, adjust the consistency by adding water. • Heat oil and butter in a wok, add the whole spices and sauté them for a minute, add the red chilly garlic paste, and cook until oil is released. • Add the red chilly powder, coriander powder and turmeric powder and mix well, add the freshly prepared pureed gravy, cook for 5-6 minutes. • Add the fried veggies and paneer, dry roasted coconut powder, salt to taste, kasuri methi and garam masala, stir and cook well for 5-6 minutes, add hot water as required to adjust the consistency of the gravy, cook further for 3-5 minutes. • Finish it with some freshly chopped coriander leaves and lemon juice, mix well and serve hot with roti or paratha. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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