Veg Kolhapuri

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Submitted: May 29, 2015
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Total Time:
Preparation Time: 20-25 mins
Cooking Time: 20-25 mins
Servings: 4-6 | 100 kcal

Veg Kolhapuri is a traditional dish from Kolhapur a city in Maharashtra. Assorted vegetables are cooked in a special spicy masala. Veg kolhapuri is one of the tastiest mix veg gravies which can be savoured with rice as well as naans and parathas.

Required ingredients

  • 1 cup chopped assorted vegetables - carrot, beans, peas, cabbage, cauliflower etc
  • 1 onion - cut into cubes
  • 1 capsicum cut into cubes
  • 8-10 button mushroom - halved - optional
  • 100 grams paneer/cottage cheese - cubed - optional
  • 3 tomatoes - finely chopped or pureed
  • 1/4 cup beaten yogurt
  • 1/4 cup cream
  • 1/2 tsp fennel seed/saunf powder
  • 1/2 tsp crushed kasuri methi/dry feneugreek leaves
  • Salt to taste
  • 5 tbsp oil
  • 2 tbsp ghee/clarified butter
  • Fresh coriander leaves for garnishing

List A

  • 1/4 cup grated coconut
  • 1/2 part of a small onion - roughly chopped
  • 2 green chillies - roughly chopped
  • 4-5 flakes of garlic - roughly chopped
  • 1 inch piece ginger - roughly chopped
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 4-5 dry red chillies
  • 1 tsp pepper corns
  • 1 tbsp dry fenugreek leaves/kasuri methi
  • 1 tsp poppy seeds/khus khus
  • 1 tsp sesame seeds/til
  • 3-4 cloves/laung
  • 3 green cardamom
  • 1 inch piece cinnamon
 

Directions & How to

  • Boil the chopped veggies in enough water with little salt till they are almost cooked through. Take care not to overcook them. Strain and keep aside. Keep the stock too.
  • Heat around 2 tbsp oil in a pan, add all the ingredients from list A and fry it well on low heat for 3-4 minutes. When cool, add little water and grind it to a very smooth paste. Remove and keep aside.
  • To the same pan add a little oil, add cubed onion, capsicum, paneer and mushrooms ( if using) and saute it well for around 2 minutes. Remove and keep aside.
  • Now heat remaining oil in it, add the ground paste and saute it well for 4-5 minutes or till the raw smell disappears and it get cooked properly.
  • Add finely chopped or pureed tomatoes and salt and cook it for another 3-4 minutes.
  • Now mix in it boiled veggies and sauteed veggies (onions, capsicum, paneer and mushrooms). Stir well, add yogurt and cream and cook it for 3-4 minutes. Add a little stock(left from the boiled veggies) to adjust the consistency of the gravy.
  • Heat ghee/clarified butter in a small tarka pan to smoking point and¬†pour it on the prepared veggies. Sprinkle saunf powder and a little crushed kasuri methi. Stir well and let it simmer for another 2 minutes.
  • Serve hot garnsihed with fresh coriander leaves.
  • Veg kolhapuri tastes good with rice as well as naans and parathas.

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