Vegetable Kolhapuri Recipe | An Authentic Indian Recipe to Spice Up Your Meals
How to Make the Perfect Vegetable Kolhapuri
In India's Maharashtra region, a traditional meal known as vegetable kolhapuri is cooked using a spicy and savory combination of veggies. It has become more popular in recent years because it has a unique taste and is good for vegetarians. This dish is known for its strong flavors, which come from a mix of herbs, vegetables, and aromatic ingredients like ginger and garlic. Vegetable Kolhapuri is good for any occasion because it can be a starter or a main dish.
a spicy mixed vegetable curry from the Kolhapur region. It is one of the best-selling vegetarian dishes in Maharashtra. It is a restaurant dish made using a lot of vegetables, and the kolhapuri masala is made separately with roasted whole spices. Coconut is an essential ingredient in this dish as it helps to balance the spices and give it a good flavor. The red spicy masala goes well with roti, paratha, naan, as well as with steamed rice. You can add any choice of vegetables to the dish, like broccoli, corn, cauliflower, or peas. This dish tastes good because it has crunchy vegetables, the tang of tomatoes, the heat of spices, and a rich gravy.
What Ingredients Are Needed to Cook an Authentic Vegetable Kolhapuri?
The traditional Indian meal known as vegetable Kolhapuri was created in Kolhapur, Maharashtra. Vegetables, spices, and masala paste are used to create this hot and tasty stew. You must use the appropriate ingredients and adhere to the original recipe to prepare an authentic rendition of this meal. In this post, we will examine the components required to make a genuine vegetable kolhapuri, as well as how to make the garam masala and masala paste that goes into it.
Ingredients:-
- Coriander seeds - 1 tbsp
- White sesame - 1 tsp
- Cumin - 1 tsp
- Peppercorns - 1/4 tsp
- Cinnamon Stick - 3
- Green Cardamom - 4
- Cloves - 6
- Dry red chili - 10
- Grated Coconut - 2 tbsp
- Cashew Nuts - 7
- Oil - 5 to 6 tbsp
- Carrots - 1/4 cup
- Green Peas - 1/4 cup
- Corn - 1/4 cup
- Onion - 1 cut into cubes
- Bell pepper -1
- Cumin - 1/4 tsp
- Bay Leaf - 2
- Dry Red Chili - 3
- Onion - 2 medium finely chopped
- Green chili - 2
- Ginger-Garlic paste - 1 tbsp
- salt
- Turmeric powder - 1/2 tsp
- Kashmiri Chili powder - 1 tsp
- Water - 1/2 cup
- Tomato Puree - 3 medium
- Grated cheese - 2 tbsp
- Kasoori Methi - 1/2 tsp
- Paneer - 100 gm
- Garam Masala - 1 tsp
- Coriander Leaves
A Step-by-Step Guide to Making the Perfect Vegetable Kolhapuri
Vegetable Kolhapuri is easy to make and can be served as a main course or side dish. If you're looking for an easy vegetarian recipe to make at home, then look no further than this step-by-step guide to making the perfect Vegetable Kolhapuri. With this simple recipe, you'll be able to create a delicious, flavourful, and satisfying meal in no time. So let's get started!
Preparation:-
1. Add oil to a heated pan and dry roast the spices as mentioned below; the whole spices are in the ingredients section. Roast for 1 minute on low heat, and then add grated coconut. Continue roasting until the coconut turns light golden. Add the cashew nuts and roast for a few more seconds before turning off the heat. Grind to a fine powder after cooling and set aside
2. Heat the oil in a pan over high heat and cook the vegetables (carrots, peas, and corn) until they become crunchy; remove and set aside.
3. Cook the onion and bell pepper over high heat for 2 minutes, remove, and set aside.
4. To the same pan, add oil, cumin seeds, bay leaves, and 3 dried red chilies. Sauté for a few seconds, add the chopped onions, cook until they turn translucent, and add the green chilies and ginger-garlic paste.
5. When onions turn golden, add spices. turmeric and Kashmiri red chili, saute until the raw smell of spices goes away, then add kolhapuri masala.
6. Cook for 2 minutes, then add half a cup of water. simmer and cook until the oil separates.
7. Pour in tomato puree and season with salt to taste. add grated cheese (optional)
8. Cook until the oil separates, then add the vegetables and paneer; for flavor, add kasoori methi.
9. Simmer and cook for another 5 minutes, then add garam masala and garnish with coriander leaves. Serve hot
- 1 tbsp Coriander seeds
- 1 tsp White sesame
- 1 tsp Cumin
- 1/4 tsp Pepper Corns
- 3 Cinnamon Stick
- 4 Green Cardamom
- 6 Cloves
- 10 Dry Red Chili
- 2 tbsp Grated Coconut
- 7 Cashew nuts
- 5 to 6 tbsp Oil
- 1/4 cup Carrots
- 1/4 cup Green Peas
- 1/4 cup Corn
- 1 Big Onion (Cut into Cubes)
- 1 Bell Pepper
- 1/4 tsp Cumin
- 2 Bay Leaf
- 4 Dry Red Chili
- 2 Big Onion (Finely Chopped)
- 2 Green Chili
- 1 tbsp Ginger-Garlic paste
- Salt (as requires)
- 1/2 tsp Turmeric powder
- 1/2 cup Water
- 1 tsp Kashmiri Chili powder
- 1/2 cup Water
- 3 Tomato Puree (Medium)
- 2 tbsp Grated cheese
- 1/2 tsp Kasoori Methi
- 100 g Paneer
- 1 tsp Garam Masala
- Few Coriander Leaves
Add Oil to a heated pan and Dry roast spices as mentioned below the whole spices are in the ingredients section. Roast for 1 minute on low flame and then add grated coconut. Continue roasting until the coconut turns light golden. Add cashew nuts roast for a few more seconds and switch off the flame. Grind to a fine powder after cooling and set aside
Add Oil to heated pan and cook vegetables (carrot, peas, and corn ) until they turn crunchy, cook on high flame for 3 to 4 minutes, remove and set aside.
Cook onion and bell pepper in high flame for 2 mins, remove and set aside.
To the same pan add oil, add cumin seeds, bay leaf, and 3 dry red chili. saute for a few seconds and add chopped onions, cook until it turns translucent, and add green chilies and ginger-garlic paste.
When onions turn golden add spices. turmeric and Kashmiri red chili, saute until the raw smell of spices goes off then add kolhapuri masala.
saute for 2 mins, then add water half cup. simmer and cook until oil separates.
Pour tomato puree, and add salt as per taste. add grated cheese (optional)
cook until oil separates, then add vegetables and paneer, for flavor add kasoori methi.
Simmer and cook for another 5 minutes then add garam masala and garnish with coriander leaves. Serve hot