Veg Kolhapuri

Ingredients:
1/2 cup Carrots, cut into small cubes
2 medium potato's peeled and cut in medium cubes
1/2 cup cauliflower florets
1/2 cup diced capsicum
1/2 cup green peas
5-8 french beans pods, cut into small pieces
1 medium onion, roughly chopped
1 cup tomato, chopped
1 inch ginger, chopped
6 garlic cloves, chopped
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
5-6 tbsp oil
2-2.5 tbsp Kolhapuri masala
2-3 tbsp fried cashew nuts
Other spices:
Pinch of Cardamom powder
2 pinches of clove powder
1/2 tsp Fennel seed powder
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste

Procedure:
1. In a pan heat 2 tbsp of oil and saute ginger and garlic for couple of minutes. Add chopped onions into that and fry it until it turns pink in color. Add red chilli powder and tomato and cook until tomato becomes soft and tender. Then remove it from heat and let this mixture cool down completely. Grind this mixture to a fine puree by adding some water.
2. In the same pan heat 3 tbsp of oil and add turmeric and red chilli powder to that. Immediately add potato and french beans. Mix them well and cook covered for about 5 minutes. Stir in between to prevent it from burning. Now turn the heat from medium to high and add tomato-onion puree. Stir well and add some water (around 100ml).
3. When gravy starts boiling, then add kolhapuri masala, clove powder, fennel seed powder, cardamom powder, cinnamon powder and salt to taste.
4. Then add, carrots, cauliflower, green peas and chopped capsicum. Cover the pan and cook for at least 10 minutes on a low heat.
5. In the mean time, in a small saucepan, heat 1 tbsp of oil and immediately add 1 tsp red chilli powder and pour over on vegetable gravy.
6. Stir well and serve hot. Garnish with fried cashew nuts.