Veg kolhapuri, vegetable kolhapuri, spicy side dish

Veg kolhapuri is a spicy dish served popularly in restaurants. Basically a regional recipe from Maharashtra. Step by step photos & video.

Actually speaking, I have not tasted veg kolhapuri in restaurants if I am not wrong. Have got familiar because of the blogging world. Last weekend I remembered this dish and wanted to try. Was browsing many recipes. This is a spicy thick masala with a mixture of vegetables. Paneer is also added for tempting quotient.

I referred mainly here, just adapted according to the ingredients available at home. I adapted the method in a simpler way too. What makes vegetable Kolhapuri different from other sabji / gravy or masala? The veg kolhapuri masala is very uniquie in the region of Kolhapur. It’s main have red chillies, coriander powder, black pepper, cardamom, cumin, star anise, fennel seeds, bay leaf. Also it has dry coconut. I have seen few recipes that uses coconut, that too dry coconut in Maharashtrian recipes. So this also has some trace of dry coconut.

Are video more your thing?

Here’s a video on how to make veg kolhapuri

I skipped fennel seeds as people at home not a big fan of it. But, I could really taste the difference also there is fragrance from star anise, making it so flavorful. If you like moti elachi (black cardamom), you can add it. I have moti elachi at home, but it is too strong for me, so skipped it.

Veg kolhapuri preparation summary:

• Mainly, onion is caramelized. Roasted desiccated coconut, red chillies, sauteed garlic, ginger and tomato. Grind everything with cashews.
• Blend this to prepare a base masala.
• Par boil vegetables.
• Temper with the whole spices, cook the masala paste and veggies with spice powders and end with lemon juice, coriander garnish.

That’s it, but since there are many ingredients in the recipe, it may look elaborate. It’s worth the time as it makes a special side dish for roti, paratha and naan. Also with pulao and any flat bread.

As I browsed, I saw few variations in the recipe. Using magz, fennel seeds, cream also used in the recipe. Some uses the authentic homemade masala powder. So, this is my humble variation to the recipe.

Check out my 70+ side dish for roti.

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5 from 1 vote

Vegetable kolhapuri

Vegetable kolhapuri is a spicy dish served popularly in restaurants. Basically a regional recipe from Maharashtra. Step by step photos & video.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

Vegetables

• 1 cup Potato cubed (2 medium potato)
• ½ cup Beans
• ½ cup Carrot
• ½ cup Peas
• ½ cup cauliflower
• ½ cup capsicum
• ½ cup Paneer cubes

Spice powders

• 1 teaspoon Kashmiri chilli powder
• 2 teaspoon Coriander powder
• ¼ teaspoon Turmeric
• 1 teaspoon Garam masala

For masala paste

• 1 tablespoon Desiccated coconut
• 2 tablespoon oil
• 5 Kashmiri red chilli
• 1 Onion large
• 2 Tomato large
• 7 Garlic cloves
• 2 teaspoon ginger
• 6 to 7 Cashews

To temper

• 1 tablespoon Oil
• 2 teaspoon Butter
• 1 Biryani leaf
• 2 Cloves
• 1 Cardamom
• 1 inch Cinnamon
• ½ Star anise
• 7 Black pepper
• 1 teaspoon Cumin seeds

Other ingredients

• 2 teaspoon Kasuri methi
• 1 teaspoon Lemon juice
• 3 tablespoon Coriander leaves chopped

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Instructions

Prepare masala base:

• Firstly, heat a pan and dry roast desiccated coconut until golden brown. Take care not to burn it. Set aside.
• Add 2 tablespoon oil, tip in the red chillies. Roast in low flame without changing colour. Remove for cooling down.
• Add sliced onion, a pinch of salt. Saute in medium flame to caramelize it.
• In goes peel cashews, garlic & chopped garlic, Fry for a minute.
• Lastly, add cubed tomatoes and a pinch of salt. Cook for 4 mins roughly in low flame to make it soft.
• Remove in plate and cool everything completely.

Parboiling vegetables:

• Bring 2 to 2 & ½ cups water. Add diced potatoes, beans & carrot. Bring to boil.
• Add peas and cauliflwer to it. Boil for 4 mins. Remove from water and set aside. Do not over cook.
• Reserve the water in which we cooked the vegetables.

Prepare Veg kolhapuri

• Grind the cooled sauteed items with little water to a smooth paste.
• Heat the pan with remaining oil & butter. Add all the whole spices under ‘To temper’
• Pour the ground paste. Mix for a minute. Sprinkle the spice powders except garam masala.
• Cook for 3-4 minutes in medium to low flame until oil separates.
• In goes capsicum, kasuri methi crushed in between palm. Add Par boiled mixed vegetables, garam masala powder.
• Add about 1 & ½ cup of the reserved vegetable cooked water. Add required salt & mix well.
• Add cubed paneer (I kept immersed in hot water until adding). Simmer for 5 mins. Mix and switch off flame.
• Garnish with lemon & coriander leaves

Video

Notes

• Do not over cook the vegetables
• Note that the whole recipe uses kashmiri red chillies. Any other variety wont yeild same colour and spice.

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Vegetable kolhapuri step by step:

• Prepare masala base:

1. Firstly, heat a pan and dry roast desiccated coconut until golden brown. Take care not to burn it. Set aside.
   
2. Add 2 tablespoon oil, tip in the red chillies. Roast in low flame without changing colour. Remove for cooling down.
   
3. Add sliced onion, a pinch of salt. Saute in medium flame to caramelize it. In goes peel cashews, garlic & chopped garlic, Fry for a minute.
   
4. Lastly, add cubed tomatoes and a pinch of salt. Cook for 4 mins roughly in low flame to make it soft.
   
5. Remove in plate and cool everything completely.

• Parboiling vegetables:

1. Bring 2 to 2 & ½ cups water. Add diced potatoes, beans & carrot. Bring to boil. Add peas and cauliflower to it. Boil for 4 mins. Remove from water and set aside. Do not over cook. Reserve the water in which we cooked the vegetables.
   

• Prepare Veg kolhapuri

1. Grind the cooled sauteed items with little water to a smooth paste.
   
2. Heat the pan with remaining oil & butter. Add all the whole spices under ‘To temper’. Pour the ground paste.
   
3. Mix for a minute. Sprinkle the spice powders except garam masala. Cook for 3-4 minutes in medium to low flame until oil separates. In goes capsicum, kasuri methi crushed in between palm.
   
4. Add Par boiled mixed vegetables, garam masala powder. Pour about 1 & ½ cup of the reserved vegetable cooked water. Add required salt & mix well.
5. Tip in cubed paneer (I kept immersed in hot water until adding). Simmer for 5 mins. Mix and switch off flame.
   
6. Garnish with lemon juice, coriander leaves.
   

Serve with pulao or flatbreads. We had with both roti & pulao and loved it.