Veg kolhapuri

Ingredients for Masala • Stuffed spices (1 teaspoon coriander seeds, 1/2 inch cinnamon slice, 2 cloves, 3-4 whole black pepper, cumin seeds) / Garam masala powder 1 tbsp • 1 tbsp red chilli powder • 1/2 tbsp Turmeric powder • Salt to taste • 3-4 coconut pieces • 3-4 tbsp oil vegetable content • 1/2 cup potatoes cut into length • 1/2 cup French bins • 1/2 cup capsicum • 1/2 cup Chopped carrots in length • 1/2 cup peas • 1 Large onions finely chopped • 1 tomato finely chopped • 1-2 tbspg garlic paste • 2 tbsp Fresh cream • finely chopped coriander • 1-2 cup water

• Put chopped vegetables (potatoes, french bins, peas, carrots) in water, boil it and cook it in steam. Cook the vegetables for 5-6 minutes and do not cook them completely. • Now roast all the spices (coriander seeds, cinnamon, clove, whole black pepper, coconut, cumin) on a medium flame. When the spices start appearing good, then take them out in a jar of mica and grind them a little. • Heat a rinse on medium flame. Now add 2 tbsps of oil and let it warm. When the oil becomes hot, add finely chopped onion and roast it till it becomes golden brown. When the onion is well drained, add capsicum and tomato and roast it for 3-4 minutes. • When tomato is melted, then add the ingredients that we have made with masala powder, mix it well. When oil starts separating from spices, add boiled vegetables in it and mix it and let it cook for 1-2 minutes in spices. • When the vegetables mix well in spices, add 1 to 2 cups of water and mix it. Now add 2 tbsps of cream from top to bottom. • Now let the gravy cook well. It will take 4-5 minutes. When the gravy becomes thick, close the gas and put coriander over it and take it out in a serving bowl and serve it with bread, chapati, naan.