Veg Kolhapuri

Veg Kolhapuri is an invented dish, created by restaurants to mimic the flavours and cuisine of Kolhapur. Its spicy, fragrant and has a gravy that's rich with flavours and a truck load of veggies that stay crunchy.

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 289kcal

Author Richa

Ingredients

Kolhapuri Masala

1 Tablespoons Oil
1 Black Cardamom
1 Green Cardamom
1 Star Anise
10 Cloves
2-3 Cinnamon
1 Teaspoon Black Peppercorn
1 Tablespoon Cumin
1 Tablespoon Coriander Seeds
¾ Cup Grated Coconut
2 Tablespoons Water

Kolhapuri Gravy

3 Tablespoons Oil
2 Whole dried Kashmiri Red Chilli
¼ Teaspoon Hing
2 medium Onions finely chopped
1 Tablespoon Ginger Garlic Paste
2 Tablespoon Red Chilli Paste see note 1
½ Tablespoon Garam Masala
1 Teaspoon Cumin Powder jeera powder
1 Teaspoon Coriander Powder dhaniya powder
½ Tablespoon Kashmiri Red Chilli Powder lal mirch powder
1 ½ Teaspoon Salt
3 Tablespoon Kolhapuri Masala
2 Tablespoons Cashew Paste see note 2
2 medium Tomatoes pureed
1 cup Water divided
1 Teaspoon Sugar
1 Teaspoon Kasuri Methi dried fenugreek leaves
3 Tablespoons Cream
2 Tablespoons chopped Coriander

Sauteed Vegetables

1 Tablespoon Oil
1 Small Capsicum green bell pepper, cut into petals
1 Onion cut into petals
1 Carrot cut into 1 inch pieces , parboiled
8-10 Beans cut into 1 inch pieces, parboiled
¼ Cup Green Peas parboiled
1 Whole dried Kashmiri Red Chilli

Instructions

Kolhapuri Masala

Heat oil in a pan over medium heat. Add black cardamom, green cardamom, star anise, cloves, black peppercorn, cumin and coriander seeds. Stir fry on medium flame for 1-2 minutes making sure not to burn the spices. Add grated coconut and fry till golden brown.
Cool and grind to a smooth paste with 2 tablespoons of water. Set aside.

Kolhapuri Gravy

Heat 3 tablespoons of oil in a large kadai or pan. Add whole red chilli and saute for 10 seconds. Add hing and chopped onions. Saute for 2-3 minutes or until translucent. Add ginger garlic paste and red chilli paste and cook for 2-3 minutes or until oil starts to separate.
Add garam masala, red chilli powder, cumin powder, coriander powder, 3 tablespoons kolhapuri masala, cashew paste, tomato puree and salt. Stir to combine, add ½ cup water and cook for 8-10 minutes or until oil separates and the raw smell is gone. Stir occasionally.

Sauteed Vegetables

While the gravy is simmering, in a different pan heat a tablespoon of oil on high heat. Once the pan is screaming hot, add capsicum and saute for 2 minutes. Add onions, carrots, beans, green peas and whole red chilli and saute for a minute or two or until onions are just starting to turn translucent.
Add the sauteed vegetables along with sugar, ½ cup water, cream and kasuri methi to the kolhapuri gravy and stir to combine.
Simmer for 2-3 minutes. Top with freshly chopped coriander and serve hot.

Video

Notes

Red Chilli Paste: To make red chilli paste, soak dried red chillies in hot water for 10-15 minutes. Grind them to a fine paste with as little water as required
Cashew Paste: To make cashew paste, soak cashews in hot water for 20 minutes. Grind them to a fine, thick paste with as little water as required
Can I purchase Kolhapuri Masala separately? Packaged Kolhapuri Masala is not very easily available, and I would recommend making it from scratch for the best depth of flavour. It comes together really quickly with ingredients you already have at home! You can prepare it in advance and keep it ready or freeze the masala.
Can I freeze this and reheat it? Absolutely. I recommend freezing the cooled Kolhapuri gravy after Step #4. Then whenever you are ready to serve, add the veggies, cream, sugar and kasuri methi, simmer for a few minutes and serve. Freezing with the veggies will lead to soggy vegetables
Can I use frozen vegetables? Yes! Frozen vegetables will work for this recipe. Frozen veggies can be added directly and simmered.

Nutrition