Vegetable Kolhapuri

Mixed vegetables in a thick and spicy gravy, served with plain rice, roti or naan. Vegetable kolhapuri is a dish from the city of kolhapur in Maharashtra.

A colourful bunch of veggies in a medium-spicy and tangy gravy, the Vegetable Kolhapuri is sure to steal your heart. It is a fabulous accompaniment for rotis as well as rice , since it has a very appealing flavour that combines the tang of tomatoes, the crunch of vegetables, the pungency of spice powders and pastes, and the richness of cashews and cream!

Thanks to this melange of flavours and textures, the Vegetable Kolhapuri is a favourite in Indian restaurants all over the world. It is also a common addition to festive menus, especially in wedding spreads.

I hope you all will love this deliciously rich and spicy veg. kolhapuri.

Ingredients

Vegetables needed:

• ½ medium sized potato cut into cubes

• 1 small carrot cut into cubes

• 5 beans chopped

• 1 cup gobi / cauliflower florets

• 1 capsicum cut into thick pieces

• 2 cups water

• ½ tsp salt

For kolhapuri masala

• 1 tsp sesame seeds / til

• 1 tsp poppy seeds / khus khus

• ½ tsp cumin seeds / jeera

• 1 tsp coriander seeds / daniya seeds

• 1 inch cinnamon stick / dalchini

• 2 cloves / lavang

• 1 cardamom pod / elachi

• 4 black pepper / kali mirch

• 4 dried kashmiri red chili

• 2 tbsp coconut fresh / dry / desiccated

• 1 tbsp oil

• 1 medium sized onion finely chopped

• 2 garlic

• 1 inch ginger

For tomato paste:

• 6 cashew (soaked in water)

• 2 medium sized tomatoes finely chopped

Other ingredients:

• 1 tbsp butter (optional - it gives the gravy great taste)

• 1 tbsp ghee

• 3 tbsp oil

• 1 chili (optional)

• 2 tsp ginger garlic paste

• ½ tsp turmeric / haldi

• salt to taste

• 1 cup water

• 2 tsp kasuri methi

• 1 tbsp fresh cream (optional)

• 3 tbsp coriander leaves finely chopped

Instructions

1. Boil cauliflower and beans along with little salt for 10 minutes. Drain and keep it aside.

2. In a kadai add oil and onions to it, let it get translucent then add garlic and ginger to it, cook for a good 2 minutes.

3. Side by side, In a skillet dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds, cinnamon, cardamom, cloves, pepper, red chili and coconut.

4. Blend cooked onion and the dry roasted ingredients together to a smooth paste, add any water if needed. keep aside.

5. Blend tomatoes and soaked cashews to a smooth paste as well. Keep it aside.

6. Take a kadai, add oil to it, now add in carrots and potatoes and cook for 5 minutes, then add in the boiled vegetables (cauliflower and beans) to it cook for 2 minutes, then add the capsicum cook for 2 minutes. Remove the fried vegetables and keep it aside.

7. Heat ghee and butter in the same kadai you fried the vegetables , add in chili and kolhapuri paste and cook for a minute then add in the ginger garlic paste, saute it for a while .

8. Then add in tomato and cashew paste let it simmer for a while. Add in the salt and turmeric powder.

9. Saute well till the oil separates from the masala.

10. Further add boiled vegetables, water add kasuri methi.

11. Cover and simmer for 15 minutes.

12. Finally,add in some fresh cream to balance the chili and coriander leaves simmer for a minute and you are done, serve veg kolhapuri with rice, roti or naan.

ENJOY :)

Notes:

• firstly, veg kolhapuri turns to be more spicy and tasty. however, adjust the spice level according to your preference.

• furthermore, prepare the masala in large quantity and use as required. make sure to use dry coconut if preparing in a large quantity.

• also use any vegetables of your choice like broccoli, baby corn or peas.

• finally, veg kolhapuri can also be topped with fresh cream for more rich flavour.

• while frying the vegitables we used the capsicum at the end because it gets mushy when cooked again in gravy.

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