Vegetable Kolhapuri is a very popular Kolhapuri dish which is rich in vegetables and spices. Usually served with Chapati, poori or any Indian Breads. Kolhapuri is a city in Maharashtra and this is one of the famous and popular dish. Also the good part of this dish is the veggies. We are going to add many vegetables and make this dish really healthy and yummy.Spice is on the little higher side in this dish and I love this spicier gravy with Indian Breads. This subzi is good with fried rice or pulao also. Its a way to make our kids eat the veggies. But make sure you add less spice if you want your kids to eat the veggies.
If you like this Vegetable Kolhapuri, then you can also try other Maharashtrian Cusine recipes
- Masala Bhaat Recipe | Maharashtrian Masala Bhat Recipe - Traditional Maharashtrian rice is an amazing combination of spicy flavours. The main flavor is from Goda Masala which is readily available in most of the shops. We can even use garam masala instead of Goda Masala but authentic Masala Bhat has Goda masala in it which has some more unique ingredients in addition to conventional garam masala.
- Tendli Rice | Ivy Gourd Rice | Kovakkai Rice - Tendli or Tondli is Ivy Gourd in Marathi. This Tendli rice is a tasty and aroma rich masala rice with Ivy Gourd. A flavorful combination of rice with Tindora or Ivy Gourd.
- Paneer Kolhapuri | No Onion No Garlic Paneer Kolhapuri - Paneer Kolhapuri is a very popular Kolhapuri dish which is rich in Paneer and spices. Usually served with Chapati, poori or any Indian Breads. A freshly ground Kholapuri masala is first made which is then cooked with tomato-cashew gravy along with soft paneer chunks.
Recipe Card to make Vegetable Kolhapuri
Vegetable Kolhapuri Recipe | Maharashtrian Style Kolhapuri Vegetables Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 313kcal
Vegetable Kolhapuri is from a Maharashtrian cuisine. It's a mixed vegetable curry with thick and spicy coconut gravy. It's made using freshly ground masala which is very aromatic and flavorful.
Print Recipe
Ingredients
Ingredients for making Masala
- 1 tablespoon Sesame Seeds
- 1 inch Cinnamon Stick
- ½ teaspoon Peppercorns
- 2 tablespoon Grated Coconut
- 3 nos Cloves
- 1 teaspoon Cumin Seeds
- 5 nos Cashews (optional)
Vegetables
- 1 nos Potato
- 2 nos Onion medium size
- 3 nos Tomato medium size
- 1 nos Carrot big
- 10 nos Beans
- 1 nos Green Capsicum
- ¼ cup green peas
Spices
- 1 teaspoon Red Chili Powder adjust to your spice level
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Ginger Garlic Paste
- 1 teaspoon Cumin Seeds
Other Ingredients
- 1 tablespoon Ghee (Clarified butter)
- 1 tablespoon Oil
- ½ cup Paneer Cubes
Instructions
Preparation
- Finely chop the onions and tomatoes and set them aside. Slice the carrots and beans. Cube the capsicum and potato and set them aside.
- Cube the Paneers and keep it aside.
Making of Masala
- Heat a pan and add all the masala ingredients (given under Ingredients for making Masala) except cashew and dry fry them till coconut turns light brown color and all the whole masalas give a nice aroma.
- Allow it to cool and add it to the mixer along with cashews. Grind these masalas to a nice paste by adding little water. Now our Kolhapuri masala is ready. The coconut with sesame seeds and other whole garam masala gives a wonderful flavour to the dish
Making of the Vegetabel Kolhapuri Recipe
- Heat oil in a pan and cumin seeds. When the cumin seeds starts to crackle, add finely chopped onions along with a pinch of salt.
- Add ginger-garlic paste and saute it. Saute the onions till they are light brown in color. Then add finely chopped tomatoes and mix well.
- Add red chilli powder, coriander powder, salt and garam masala and saute them nicely in medium flame. Add ⅓ cup of water and cover the pan with lid and allow the tomatoes to cook completely and becomes mushy.
- When the tomatoes are nicely cooked and becomes mushy, add the kolhapuri paste which we grind and give a good mix. Allow the masala to cook in low flame for 5 minutes. Next, add cubed potatoes to the pan and mix well and cover the pan with the lid and allow the potatoes to cook for 10 minutes.
- Then, add the rest of veggies and mix well. Conventionally, this subzi is cooked in the pan in medium heat until all the veggies are cooked fully. But, I had taken the whole subzi in a vessel and kept it in cooker and allow 2 whistles.
- After the pressure is fully released, remove the vessel and keep the flame in medium. Add the cubed paneer and mix well and allow the paneer to get incorporated in the subzi for 5 minutes. Finally garnish with butter and switch off the flame.
- Yummy and spicy Vegetable Kolhapuri Recipe is now ready to serve with any Indian Breads.
Nutritional Info
Nutrition Facts
Vegetable Kolhapuri Recipe | Maharashtrian Style Kolhapuri Vegetables Recipe
Amount Per Serving (1 serving)
Calories 313
Calories from Fat 240
% Daily Value*
Fat 26.7g41%
Cholesterol 6.7mg2%
Sodium 43.9mg2%
Potassium 223.6mg6%
Carbohydrates 11.5g4%
Fiber 3.4g14%
Protein 6.8g14%
Vitamin C 58.5mg71%
Calcium 175.7mg18%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step pictures :
- Finely chop the onions and tomatoes and set them aside. Slice the carrots and beans. Cube the capsicum and potato and set them aside. First lets make our masala. Heat a pan and add all the masala ingredients except cashew and dry fry them till coconut turns light brown color and all the whole masalas give a nice aroma.
- Allow it to cool and add it to the mixer along with cashews. Grind these masalas to a nice paste by adding little water. Now our Kolhapuri masala is ready. The coconut with sesame seeds and other whole garam masala gives a wonderful flavour to the dish
- Heat oil in a pan and cumin seeds. When the cumin seeds starts to crackle, add finely chopped onions along with a pinch of salt.
- Add ginger-garlic paste and saute it. Saute the onions till they are light brown in color. Then add finely chopped tomatoes and mix well.
- Add red chilli powder, coriander powder, salt and garam masala and saute them nicely in medium flame. Add ⅓ cup of water and cover the pan with lid and allow the tomatoes to cook completely and becomes mushy.
- When the tomatoes are nicely cooked and becomes mushy, add the kolhapuri paste which we grind and give a good mix. Allow the masala to cook in low flame for 5 minutes. Next, add cubed potatoes to the pan and mix well and cover the pan with the lid and allow the potatoes to cook for 10 minutes.
- Then, add the rest of veggies and mix well. Conventionally, this subzi is cooked in the pan in medium heat until all the veggies are cooked fully. But, I had taken the whole subzi in a vessel and kept it in cooker and allowed 2 whistles.
- After the pressure is fully released, remove the vessel and keep the flame in medium. Add the cubed paneer and mix well and allow the paneer to get incorporated in the subzi for 5 minutes. Finally garnish with butter and switch off the flame.
- Yummy and spicy Vegetable Kolhapuri Recipe is now ready to serve with any Indian Breads.
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| Vegetable Kolhapuri Recipe | Maharashtrian Style Kolhapuri Vegetables Recipe |
