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vegetable-kolhapuri-recipe
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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.
Prep Time15 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 3

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

For masala paste

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

To temper

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

Other ingredients

  • 2 tsp Kasuri methi
  • 1 tsp Lemon juice
  • 3 tbsp Coriander leaves chopped

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 tbsp 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.