Vegetable Kolhapuri Recipe | Maharashtrian Style Kolhapuri Vegetables Recipe

5 from 1 vote

Vegetable Kolhapuri Recipe | Maharashtrian Style Kolhapuri Vegetables Recipe

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.

Prep Time15

Cook Time45

Total Time1

Course: Accompaniment, Veg Gravies

Cuisine: India, Maharashtra Cuisine

Servings: people

Calories: 313kcal

Author: Sowmya Venkatachalam

Equipment

Mixer Grinder
Heavy Bottomed Pan

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.

Nutrition