Restaurant style Veg Kolhapuri

Posted on March 28, 2022

Are you looking for recipe inspiration? Restaurant style Veg Kolhapuri special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Restaurant style Veg Kolhapuri What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Restaurant style Veg Kolhapuri, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Restaurant style Veg Kolhapuri delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Restaurant style Veg Kolhapuri yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Restaurant style Veg Kolhapuri using 21 ingredient type and 10 manufacturing steps. Here's how to make the dish.

#goldenapron 16 #reststyle

Ingredients and spices that need to be prepared to make Restaurant style Veg Kolhapuri:

1/2 cup beans
1/2 cup carrots
1/2 aloo
1 cup onions
1/2 cup capsicum
1 teaspoon the cream of milk
to taste Salt
2 cloves
1/2 inch cinnamon
1 tej patta
2-3 cardamom
2 Kashmiri red chilli
4-5 badam (instead of cashew)
1/2 teaspoon Ginger garlic paste
1 teaspoon Kasuri methi
2-3 pepper corn
1/2 teaspoon amchur
1/2 teaspoon dhaniya powder
2 green chilli
1 teaspoon ghee
3 teaspoon oil

Steps to make a Restaurant style Veg Kolhapuri

First soak the badam in hot water and peel after 30 secs and keep aside.

Then chop one tomato and put the peeled badam in a blender and make a smooth paste and keep aside. Pic of paste is tomato and badam.

Then chop all veggies except capsicum and stir fry it till half done, then add the chopped capsicum and only then add salt to taste. Do not add it first the nutrient of veggies will be lost.Add capsicum when other veggies are half cooked only then it will be crunchy.

Then take two Kashmiri red chilli(this is important for colour) the chopped onions and ginger garlic paste in the same Kadai with oil and cook all well. Cool and grind into fine paste.

Now in the same Kadai add oil and one teaspoon ghee and then green chilli and sauté it for one min.

Now add the kada masala and sauté it for a min.

Then comes the onion paste add to kada masala and cook for two mins to tho add tomato paste cook till raw smell goes. Once tomato is cooked well add in the amchur and dhaniya powder simmer for one min.

Once the masala is absorbed add in the cooked veggies and simmer for 3 mins.

Dry roast kasuri methi and keep aside.

Transfer the cooked subji to a bowl garnish with Kasuri methi and one teaspoon of cream of milk and serve hot with roti.

Restaurant style Veg Kolhapuri - Step 10

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