Veg Kolhapuri | Vegetable Kolhapuri recipe restaurant style
Veg Kolhapuri, one of the tastiest veg gravies from the spicy Kolhapur cuisine, prepared with fresh vegetables, lots of flavorful spices, and coconut. Learn how to make it with a video.
Most likely, you might have seen this recipe in the menu card of popular Indian restaurants. And certainly, many of you might have liked this gravy if you are a spice lover like me.
Kolhapur is a historical city of Maharashtra, popular for pilgrimage sites. Kolhapuri food is equally famous for its high level of spice usage and traditional Maharashtrian delicacies. Generally, Kolhapur dishes are semi-dry, spicy and flavorful.
For similar recipes: Paneer butter masala
Today let us see one of the best vegetarian popular Maharashtrian curries “Veg kolhapuri”. The highlight of this recipe is the special kolhapuri masala powder, which is loaded with various spices and prepared freshly. I will explain how to make & store this magic masala powder.
Today, I used carrot, beans, cauliflower, potato, and green peas. Similarly, you can use any vegetable like cabbage, broccoli, Beetroot or even paneer cubes and soya chunks. The choice of vegetables is based on availability. I have tasted veg kolhapuri even with cabbage added-in and it was really good no matter what veggie was added in. All that matters is the masala we prepare. Moreover, the masala is more or less the same like kadai masala powder with few adjustments and few extra additions like coconut.
Watch the video of veg kolhapuri:
Veg Kolhapuri | Vegetable Kolhapuri recipe restaurant style
Ingredients
Ingredients:
To saute & grind:
- 3 kashmiri red chillies
- 1 tbsp coriander seeds
- 1 tsp poppy seeds
- 1 tsp sesame seeds white or black
- ½ tsp peppercorns
- ½ tsp cumin seeds
- 1 cardamom
- 2 cloves
- 1 mace
- 1 cinnamon stick
- 1 black cardamom
- 3 tbsp grated coconut dried/fresh
Other ingredients:
- 2 tbsp oil
- 1 big onion
- 1 tsp ginger garlic paste
- 1 tomato
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- 2 cups water
- 1 tsp salt
- 2 tbsp coriander leaves
Veggies used:
- 1 cup cauliflower
- ½ cup beans
- ½ cup carrot
- ½ cup green peas
- ½ cup potato
Instructions
Preparation:
- Clean and chop the vegetables and onions in small equal sizes.
- Make ginger garlic paste with 6 garlic and a piece of ginger using mixer blender or mortar pestle.
- Grate coconut. Recipe tastes good with slightly dried coconut. If you don't have fried coconut use fresh coconut or desiccated coconut. Coconut pieces kept in refrigerator are usually drier than the fresh ones.
Recipe to make veg kolhapuri:
How to make the kolhapuri masala powder:
- First heat a flat pan for dry roasting masala ingredients.
- Dry fry coriander seeds and kashmiri red chilli for 3 minutes continuously in medium flame. Kashmiri chillies are for the beautiful color and if you don't have them either you can replace with normal red Chillies (skip chilli powder) or just skip red chillies here(and add chilli powder in the gravy).
- Add sesame seeds, peppercorns, cloves, cardamom, mace, black cardamom, cinnamon, poppy seeds, cumin seeds and continue frying for few minutes.
- Finally, add grated coconut or dried/desiccated coconut and stir quickly to avoid sticking at the bottom of the pan.
- Switch off and let this mixture cool down.
- Grind into a coarse powder without adding water. If you are using fresh coconut then fry for extra few minutes.
- You can multiply this quantity and store this kolhapuri masala powder tightly in a refrigerator for future use. In case of storage, use only dried coconut.
- Keep this kolhapuri masala powder aside.
How to make Kolhapuri gravy:
- Now heat oil in a kadai, add chopped onions and cook until soft.
- Add ginger garlic paste and saute well with onions.
- Put chopped tomato and cook them soft.
- Add all the chopped vegetables and turmeric powder, chilli powder (mind that we added peppercorns & kashmiri chillies).
- Mix and pour two cups of water.
- Cover the pot/pan with the lid and cook for ten minutes or until the veggies are done.
- After the veggies are cooked, add required salt for the veg kolhapuri gravy and the ground kolhapuri masala powder.
- Let the gravy cook for five minutes.
- Finally, add some chopped coriander leaves.
- Switch off and serve with phulka, chapati, naan, jeera rice, and roti.
Notes
Nutrition
Preparation:
- First of all, clean and chop the vegetables and onions in small equal sizes.
- Next, make ginger garlic paste with 6 garlic and a piece of ginger using mixer blender or mortar pestle.
- Grate coconut. Although this recipe tastes good with slightly dried coconut, If you don’t have dried coconut, use fresh coconut or desiccated coconut. Coconut pieces kept in the refrigerator are usually drier than the fresh ones.
Recipe to make veg kolhapuri:
How to make the kolhapuri masala powder:
- First heat a flat pan for dry roasting masala ingredients.
- Dry fry coriander seeds and Kashmiri red chilli for 3 minutes continuously in medium flame. Kashmiri chillies are for the beautiful color. If you don’t have them, either you can replace with normal red Chillies (skip chilli powder) or just skip red chillies here(and add chilli powder in the gravy).
- Add sesame seeds, peppercorns, cloves, cardamom, mace, black cardamom, cinnamon, poppy seeds, cumin seeds and continue frying for few minutes.
- Finally, add grated coconut or dried/desiccated coconut and stir quickly to avoid sticking at the bottom of the pan.
- Switch off and let this mixture cool down.
- Grind into a coarse powder without adding water & keep aside.
- Also, if you are using fresh coconut then fry for an extra few minutes.
- Always you can multiply this quantity to make a large batch or store this kolhapuri masala powder tightly in a refrigerator for future use. In case of storage, use only dried coconut.
How to make Kolhapuri gravy:
- Now heat oil in a kadai, add chopped onions and cook until soft.
- Add ginger garlic paste and saute well with onions.
- Put chopped tomato and cook them soft.
- Add all the chopped vegetables and turmeric powder, chilli powder (mind that we added peppercorns & Kashmiri chillies).
- Now mix and pour two cups of water.
- Cover the pot/pan with the lid and cook for ten minutes or until the veggies are done.
- After the veggies are cooked, add required salt for the veg kolhapuri gravy and the ground kolhapuri masala powder.
- Now let the gravy cook again for five minutes.
- Finally, add some chopped coriander leaves.
- Switch off and serve with phulka, Aloo paratha, Radish paratha, chapati, naan, jeera rice, and roti.
Tips and notes:
1) First and foremost, use only the mentioned amount of spices to make the masala powder for this quantity of gravy. Obviously over usage of spices makes the gravy too strong.
2) Also, the same kolhapuri masala powder can be used for making chicken kolhapuri, paneer kolhapuri, and other similar recipes.
3) Furthermore, be careful with the usage of Kashmiri chillies/chilli powder and peppercorns. As you know, Kashmiri chillies are less in spice and rich in color. Therefore, adjust the quantity to suit your needs.
4) In addition to that, if you are in a hurry, you can pressure cook the veggies before adding into the gravy. In that case, you can save time. But veg kolhapuri tastes better when the veggies are cooked directly in the masala.
5) As poppy seeds and sesame seeds are the highlights of the kolhapuri cuisine, do not avoid adding them. Further, you can replace white sesame with black sesame seeds also.
6) Lastly, although the list of whole spices is mandatory, you can always alter the variety & quantity to suit your taste buds.
Excellent.
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Thank you.
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