A spice Maharashtrian curry straight from the city of Kolhapur, Fresh vegetables are cooked in yogurt, ginger-garlic paste, hot spices and lemon juice.
STEP 1.Heat oil in a pan, add potatoes and cauliflowers, shallow fry on high heat until golden brown.
STEP 2.Add the remaining veggies and sauté on high flame for 2-3 minutes. Keep the veggies aside.
STEP 3.Heat oil in a wok, add onions and cook until it starts to turn brown.
STEP 4.Add ginger, cashew nuts, magaz, tomatoes and salt to taste, cook until tomatoes are mushy.
STEP 5.Cool down the mixture completely, grind the mixture to form a well puree.
STEP 6.Soak the kashmiri chillies in boiling water for 10 minutes.
STEP 7.Grind the soaked chillies and garlic into a fine paste, adjust the consistency by adding water.
STEP 8.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.
STEP 9.Add the red chilly powder, coriander powder and turmeric powder and mix well, add the freshly prepared pureed gravy, cook for 5-6 minutes.
STEP 10.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.
STEP 11.Finish it with some freshly chopped coriander leaves and lemon juice, mix well and serve hot with roti or paratha.
Nutrition value
2501
calories per serving
107 g Fat90 g Protein317 g Carbs134 g FiberOther
Current Totals
107 g Fat
90 g Protein
317 g Carbs
134 g Fiber
MacroNutrients
Carbs
317 g
Protein
90 g
Fiber
134 g
Fats
Fat
107 g
Vitamins & Minerals
Calcium
3145 mg
Iron
33 mg
Vitamin A
26189 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
12 mg
Vitamin B6
3 mg
Vitamin B9
788 mcg
Vitamin B12
0 mcg
Vitamin C
486 mg
Vitamin E
14 mg
Copper
3 mcg
Magnesium
724 mg
Manganese
56 mg
Phosphorus
1658 mg
Selenium
75 mcg
Zinc
15 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment