Veg Kolhapuri Recipe
Discover the finest, restaurant-style veg kolhapuri recipe! Mixed vegetables are steamed and then gently cooked in a rich, spicy, onion-tomato-garlic gravy, resulting in a remarkably flavorful dish. Its taste is so impressive, it's bound to amaze you. Adjust the spice level to your liking!
Ingredients
Freshly ground masala
- 1 teaspoon Sesame seeds
- 1 teaspoon Khas khas (White poppy seeds)
- 2 tablespoons Desiccated coconut
- ½ teaspoon Cumin seeds
- 1 Rock flower (Dagad Phool), optional
- 3 Kashmiri dried red chilies
- ¼ teaspoon Mustard seeds
- 1 teaspoon Coriander seeds (sabut dhaniya)
- 6-7 Fenugreek seeds (methi dana)
- 1 strand Mace (Javitri)
- 3-4 Black peppercorns
- ½ inch Cinnamon stick
- 2 Cloves
- 1 Bay leaf
Curry
- 2 tablespoons Oil
- ¼ inch Ginger chopped
- 3 cloves Garlic chopped
- ½ cup red onion chopped
- ½ cup Tomato chopped
- ¼ teaspoon Turmeric powder
- Salt to taste
- 2 cups Mixed vegetables Cut into 1-inch-long strips. (I used ⅓ cup each potato, green peas, green beans, cauliflower, carrot, bell pepper)
- 1 ½ -2 cups Water
Instructions
- Take all the masala spices in the pan. Turn the heat to medium-low and dry roast with stirring constantly.
- Roast till coconut gets light brown color and you will get the roasted aroma of spices especially coriander seeds. Remove it to a plate and let it cool down.
- In the same pan, add 1 tablespoon of oil. Once hot add ginger, garlic, and onion. Sprinkle a little salt to speed up the process.
- Cook till onions become soft and light pink in color.
- Now add chopped tomatoes.
- Cook till tomatoes are soft and almost mushy. Turn off the stove and let it cool down slightly.
- Then grind along with dry roasted spices into a smooth paste. Add a few tablespoons of water for easy grinding.
- Meantime on another stove, steam the veggies till soft and tender. I steam the veggies (minus bell pepper) for 12 minutes then add bell pepper and again steam for 3 minutes.
- Wipe down the pan with a paper towel. Add the remaining 1 tablespoons of oil in the same pan. Once hot add turmeric powder and immediately add the prepared paste and salt.
- cook till it becomes thick paste. Stir in between.
- Now add water to make gravy consistency and let it simmer for 5-7 minutes on medium-low heat.
- Now add steamed veggies and simmer for 2-3 minutes. It is ready to serve.
Notes
- The spice level of this gravy is moderate which most Indians can easily tolerate. You can adjust it by reducing the whole chilies.
- The vegetables can be substituted with any vegetables of your choice. Measure by cup volume rather than weight. It is 2 cups in total.
Nutrition
Calories: 244kcalCarbohydrates: 28gProtein: 7gFat: 14gSaturated Fat: 3gSodium: 842mgPotassium: 545mgFiber: 8gSugar: 5gVitamin A: 6797IUVitamin C: 84mgCalcium: 77mgIron: 3mg
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