Updated: Sep 9
Preparation Time: 20 min. Cooking Time: 40 min. Serves 4 Ingredients: 1 cups Cauliflower cut into small florets ½ cups Potatoes cut into little cubes ½ cups Carrots cut into little cubes ½ cups Fine Green Beans cut into little cubes ½ cups Baby Corn cut into little cubes ½ cups Green Frozen Peas 1 Capsicum cut into cubes 2 Small Onions cut into cubes + 2 Coarsely Grind ½ cup Coriander Leaves with Stalks Finely Chopped 1½ cup Fresh Tomato Puree 1 tbsp Tomato Puree 3 tbsp Oil 2 tbsp Butter or (Vegan Butter) 3 Dry Red Chillies 1 tsp Cumin Seeds ½ tsp Mustard Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric Powder 1 tsp Red Chilli Powder 1 cup Kolhapuri Masala Powder ½ tsp Sugar Salt to taste
Method: For Gravy:
Heat 1 tbsp oil in a pan, once hot add the cumin seeds and asafoetida till it starts to crackle, add the onions and coriander leaves, cook until soft and translucent.
Now add the fresh tomato puree, tomato puree, turmeric powder, red chilli powder, ¾ cup kolhapuri masala powder and sauté for a minute.
Pour in the fresh tomato puree, tomato puree, sugar, salt and ¼ cup water, cook until the oil leaves the gravy, remove from heat and keep aside.
In a big pan heat 2 tbsp oil, once hot add the mustard seeds, ¼ tsp asafoetida, onions, potatoes, carrots, turmeric powder and ¼ tsp of salt, mix well and cook on a low heat for 2-3 minutes with the lid covered.
Now add rest of the kolhapuri masala powder, the vegetables apart from the frozen peas and ¼ tsp of salt, cook until halfway then add the tomato gravy.
Mix well continue cooking on low heat occasionally stirring until the vegetables are nearly cooked. Then add the peas, mix well and simmer for 2-3 minutes with the lid on.
In a spice heating pan, add the butter and dry red chillies, once melted and bubbly, pour over the cooked vegetables.
Garnish with coriander leaves and serve hot with tandoori naan or jeera rice!