Mixed Vegetable Kolhapuri

Ingredients

• 2 tablespoons Mustard Oil (for initial spice roasting)
• 1 tablespoon Cumin Seeds (whole seeds)
• 0.5 teaspoon Javitri Powder (ground mace, prepared in a mixer)
• 0.5 teaspoon Cinnamon Powder
• 0.5 teaspoon Green Cardamom Powder
• 0.5 teaspoon Black Cardamom Powder
• 0.5 teaspoon Clove Powder
• 1 cup Fried Onion (thinly sliced and fried until crisp; can buy ready‑made or fry at home)
• 2 tablespoons Garlic (finely chopped)
• 1 tablespoon Ginger (finely chopped)
• 2 tablespoons Coconut Powder
• 2 tablespoons Sesame Seed Powder
• 2 tablespoons Cashew Powder (dry roasted and ground)
• 2 teaspoons Kashmiri Red Chili Powder (gives vibrant color, mild heat)
• 2 pieces Green Chilies (slit lengthwise)
• 0.25 teaspoon Turmeric Powder (a pinch)
• 2 tablespoons Mustard Oil (for final tempering)
• 20 leaves Curry Leaves
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (seeds removed, finely chopped)
• 1 medium Green Bell Pepper (julienned)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Chaat Masala Powder
• 0.5 teaspoon Kitchen King Masala (brand‑specific blend, see description box)
• 0.5 teaspoon Garam Masala
• 1 tablespoon Kasuri Methi Powder (dry toasted then ground)
• 2 tablespoons Green Peas (fresh or frozen, thawed)
• 2 cups Mixed Vegetables (carrot, French beans, cauliflower) (cut small, blanched 5 min in salted water)
• 100 grams Paneer (grated)
• 2 tablespoons Fresh Cream (for richness)

Instructions

1. Toast Whole Spices

   Heat 2 Tbsp mustard oil in a small skillet over high heat until it starts to smoke. Add 1 Tbsp cumin seeds, ½ tsp each of powdered javitri, cinnamon, green cardamom, black cardamom and clove. Stir continuously for 1‑2 minutes until fragrant.

   Time: PT3M

   Temperature: High

2. Prepare Fried Onion

   If using store‑bought fried onion, measure 1 cup and set aside. For homemade, thinly slice 1 large onion, deep‑fry in hot oil until golden brown and crisp, then drain on paper towels.

   Time: PT5M

   Temperature: Medium

3. Sauté Aromatics

   In the same skillet, add the toasted spice mixture, 2 Tbsp chopped garlic and 1 Tbsp chopped ginger. Sauté for 1 minute. Then add 2 Tbsp coconut powder, 2 Tbsp sesame seed powder and 2 Tbsp cashew powder; roast for another minute.

   Time: PT3M

   Temperature: Medium

4. Build the Gravy Base

   Add 2 tsp Kashmiri red chili powder, 2 sliced green chilies, a pinch of turmeric and 2 cups water. Bring to a rolling boil, then reduce to medium and simmer for 10 minutes, stirring occasionally. If the mixture dries, add another splash of water.

   Time: PT12M

   Temperature: Medium

5. Cool and Grind Gravy

   Turn off the flame and let the gravy cool for 5‑10 minutes. Transfer to a blender and grind to a smooth paste. Set aside.

   Time: PT10M

6. Temper Second Batch

   In a heavy‑bottom kadhai, heat 2 Tbsp mustard oil. Add 1 Tbsp cumin seeds and 20‑30 curry leaves; fry until the leaves curl.

   Time: PT2M

   Temperature: Medium

7. Add Fresh Vegetables

   Add 1 large finely chopped onion, 2 medium tomatoes (seeds removed, chopped), 1 green bell pepper (julienned), the same 2 Tbsp garlic and 1 tsp ginger used earlier, plus the sliced green chilies. Sauté for 2‑3 minutes until the onion becomes translucent.

   Time: PT4M

   Temperature: Medium

8. Incorporate Gravy Paste

   Stir in the prepared spice‑gravy paste. Cook for 1‑2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: Medium

9. Season the Gravy

   Add 1 tsp salt (adjust later), ½ tsp chaat masala, ½ tsp Kitchen King masala, ½ tsp garam masala and 1 Tbsp toasted Kasuri methi powder. Mix well.

   Time: PT1M

10. Add Hot Water & Simmer

    Pour 1 cup hot water into the pan, stir, and let the gravy simmer for 3‑4 minutes on low heat.

    Time: PT4M

    Temperature: Low

11. Introduce Vegetables & Peas

    Add 2 Tbsp green peas and 2 cups pre‑blanched mixed vegetables (carrot, French beans, cauliflower). Cook for 3‑4 minutes until the veg is tender but not mushy.

    Time: PT5M

    Temperature: Medium

12. Finish with Paneer & Cream

    Stir in 100 g grated paneer and 2 Tbsp fresh cream. Cook for another 2 minutes, allowing the paneer to melt into the gravy and the cream to blend.

    Time: PT3M

    Temperature: Low

13. Garnish and Serve

    Turn off the heat, garnish with a few fresh coriander leaves if desired, and serve hot with steamed rice, roti or paratha.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Mustard Oil: Canola oil, Sunflower oil
• Instead of Cumin Seeds: Ground cumin (use half amount)
• Instead of Javitri Powder: Mace powder
• Instead of Cinnamon Powder: Ground cinnamon
• Instead of Green Cardamom Powder: Ground cardamom
• Instead of Black Cardamom Powder: Black cardamom pods, ground
• Instead of Clove Powder: Ground cloves
• Instead of Fried Onion: Onion powder
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Coconut Powder: Desiccated coconut
• Instead of Sesame Seed Powder: Tahini
• Instead of Cashew Powder: Almond powder
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Green Chilies: Jalapeño
• Instead of Turmeric Powder: None
• Instead of Mustard Oil: Any high‑smoke‑point oil
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Onion: Shallots
• Instead of Tomatoes: Tomato puree (½ cup)
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Salt: Sea salt
• Instead of Chaat Masala Powder: A pinch of black salt + cumin powder
• Instead of Kitchen King Masala: Garam masala
• Instead of Garam Masala: All‑spice blend
• Instead of Kasuri Methi Powder: Dried fenugreek leaves, crushed
• Instead of Green Peas: Edamame
• Instead of Mixed Vegetables (carrot, French beans, cauliflower): Frozen mixed veg
• Instead of Paneer: Tofu (firm)
• Instead of Fresh Cream: Full‑fat yogurt

Equipment Needed

• Heavy‑bottom Kadhai or Deep Pan
• Small Frying Skillet
• Blender / Mixer
• Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Stove
• Heat‑proof Bowl (optional)

Critical Steps — Do Not Skip

• Toasting whole spices until fragrant
• Cooling the hot gravy before grinding
• Grinding the gravy to a fine paste
• Adding Kasuri methi after the main spices
• Final incorporation of paneer and cream

Chef Tips from the Video

• Toast the whole spices on medium‑high heat for maximum aroma; do not burn them.
• For extra depth, dry‑roast the kasuri methi on a skillet before grinding.
• Use a stainless steel or cast‑iron kadhai for even heat distribution.
• If you prefer a milder dish, reduce the Kashmiri red chili powder and green chilies.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Gravy paste can be prepared a day ahead and refrigerated.
• Fried onions keep well sealed for up to a week.
• Paneer can be added just before serving to retain its texture.

Frequently Asked Questions