Veg Kolhapuri with Jowar Bhakri

Instructions

1. 1

   Prepare the Kolhapuri Masala

   • In a heavy-bottomed pan on low heat, dry roast the Bedgi and Guntur chilies, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and black cardamom for 2-3 minutes until fragrant.
   • Add the white sesame seeds and roast for another 30 seconds, stirring continuously.
   • Add the desiccated coconut and roast for 1-2 minutes until it turns a light golden brown. Be careful not to burn it.
   • Remove the mixture from the heat and let it cool down completely. Once cool, transfer to a spice grinder and grind into a fine powder. Set this Kolhapuri masala aside.
2. 2

   Prepare the Vegetables and Cashew Paste

   • Chop the potato, carrot, and green beans into uniform, bite-sized pieces.
   • In a pot of boiling water, parboil the potato, carrot, cauliflower, and green beans for 5-7 minutes until they are about 80% cooked. Drain and set aside.
   • Drain the soaked cashews and blend them with 2-3 tablespoons of water to create a smooth, creamy paste. Set aside.
3. 3

   Cook the Gravy Base

   • Heat oil in a large kadai or pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, until they are deeply golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
4. 4

   Assemble and Simmer the Curry

   • Lower the heat and add 3-4 tablespoons of the prepared Kolhapuri masala and the turmeric powder. Sauté for 1 minute until aromatic.
   • Add the parboiled vegetables and green peas to the pan. Gently stir to coat them evenly with the masala.
   • Pour in 1.5 cups of hot water and add salt. Mix well and bring the curry to a gentle boil.
   • Stir in the prepared cashew paste. This will thicken the gravy and add a rich, creamy texture.
   • Cover the pan and let the curry simmer on low heat for 8-10 minutes, allowing the vegetables to cook through and the flavors to meld.
   • If using, stir in the jaggery until it dissolves. This helps balance the heat and tanginess.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish the curry with a generous amount of freshly chopped coriander leaves.
   • Serve Veg Kolhapuri hot with traditional accompaniments like Jowar Bhakri, chapati, or steamed rice.