Restaurant style Veg Kolhapuri

First soak the badam in hot water and peel after 30 secs and keep aside.

Then chop one tomato and put the peeled badam in a blender and make a smooth paste and keep aside. Pic of paste is tomato and badam.

Then chop all veggies except capsicum and stir fry it till half done, then add the chopped capsicum and only then add salt to taste. Do not add it first the nutrient of veggies will be lost.Add capsicum when other veggies are half cooked only then it will be crunchy.

Then take two Kashmiri red chilli(this is important for colour) the chopped onions and ginger garlic paste in the same Kadai with oil and cook all well. Cool and grind into fine paste.

Now in the same Kadai add oil and one teaspoon ghee and then green chilli and sauté it for one min.

Now add the kada masala and sauté it for a min.

Then comes the onion paste add to kada masala and cook for two mins to tho add tomato paste cook till raw smell goes. Once tomato is cooked well add in the amchur and dhaniya powder simmer for one min.

Once the masala is absorbed add in the cooked veggies and simmer for 3 mins.

Dry roast kasuri methi and keep aside.

Transfer the cooked subji to a bowl garnish with Kasuri methi and one teaspoon of cream of milk and serve hot with roti.