Veg Kohlapuri is a spicy and tasty mixed vegetable based recipe which comes from South Maharashtra. Kohlapur is famous for its spicy and pungent flavours. The Kolhapuri masala is freshly made for the curry. Vegetable Kolhapuri is best served with chapatis, bajra bhakri or jowar bhakri, phulkas and even parathas. We even had it with bread.
RESTAURANT STYLE VEG KOLHAPURI  |
Recipe card for restaurant style veg kolhapuri recipe:
RESTAURANTSTYLE  VEG KOLHAPURIPREP TIME: 20 MINUTES COOK TIME: 25 MINUTES TOTAL TIME: 45 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4 INGREDIANTSFor Grind 2 medium to large tomatoes, roughly chopped 1 inch ginger 2 green chilli For Gravy masala 1 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon ginger, finely chopped 2 medium size onion, finely chopped 1 green chilli, finely chopped 1 inch ginger, finely chopped ½ teaspoon turmeric powder 1 teaspoon kashmiri red chilli powder 1 teaspoon red chilli powder 1 teaspoon coriander leaves, finely chopped Oil for frying veggies (2 tablespoon) 1/2 cup potatoes, chopped 1/2 cup cauliflower, chopped 1/4 cup french beans, chopped 1/4 cup carrot, chopped 1/4 cup capsicum, chopped 1 teaspoon cumin seeds 1 teaspoon black pepper seeds 1 teaspoon coriander seeds 1 teaspoon Kashmiri red chilli powder 1 cinnamon stick 2 green cardamon 2 cloves 1 tablespoon tarmarind chutney salt as per taste 2 tablespoons cream ½ teaspoon garam masala powder ½ cup water, as required INSTRUCTIONS Frying veggies 1. Heat up a pan, add oil and shallow fry all the veggies (potato, carrot, cauliflower, beans and capsicum chunks) one by one at low flame. 2. Once slightly golden brown, take out in a separate plate and keep it aside. 1. In a pan, heat 1 tablespoon oil. 2. Add cumin seeds and let them splutter and add bay leaf, cinnamon stick and green cardamon. 3. Add finely chopped ginger and green chillies. 4. Stir and saute till the raw aroma of ginger goes away. 5. Now, add finely chopped onion and saute till they are light golden or golden. 6. In a blender, make a smooth paste of tomato, green chilli and ginger. 7. Now, add tomato paste to it and mix well. 8. Stir continuously till the tomato pulp thickens up and releases oil. 9. Add turmeric powder, kashmiri red chili powder, roasted jeera powder, coriander powder and salt and mix well. 10. Now, add the ground kolhapuri masala and mix well. 11. Saute till the tomatoes soften and you see oil leaving the sides. 12. After adding masala, add fried veggies and continue to stir and mix very well. 13. Cover with a lid and simmer the veggies and mix all the spices thoroughly. 14. Now, add water to the veggies. 15. Cook for 10 minutes while stirring occasionally. 16. After 10 minutes, the curry will separate oil and also thicken. You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time. 17. Now, add coriander leaves and garam masala and mix well. 18. Cover the pan tightly with a lid. Cook for 10 minutes on a low to medium flame or until the curry becomes thick and very little of it is left. Don’t forget to check the vegetables occasionally at intervals. 19. Once the veggies are cooked, add paneer cubes and stir well. 20. Cover with lid and cook for 5 minutes on low flame. 21. Serve veg kolhapuri with soft chapatis, phulkas or parathas. |
How to make restaurant style veg kolhapuri with step by step photo
Frying veggies
1. Heat up a pan, add oil and shallow fry all the veggies (potato, carrot, cauliflower, beans and capsicum chunks) one by one at low flame.
2. Once slightly golden brown, take out in a separate plate and keep it aside.
1. In a pan, heat 1 tablespoon oil.
2. Add cumin seeds and let them splutter.
6. Now, add finely chopped onion and saute till they are light golden or golden.
8. In a blender, make a smooth paste of tomato, green chilli and ginger.
9. Now, add tomato paste to it and mix well.
10. Add turmeric powder, kashmiri red chili powder, roasted jeera powder, coriander powder and salt and mix well.
13. After adding masala, add fried veggies.
15. Cover with a lid and simmer the veggies and mix all the spices thoroughly.
16. Now, add water to the veggies.
20. Cover the pan tightly with a lid. Cook for 10 minutes on a low to medium flame or until the curry becomes thick and very little of it is left. Don’t forget to check the vegetables occasionally at intervals.
23. Serve veg kolhapuri with soft chapatis, phulkas or parathas.
Notes:
- You can adjust the spiciness of dish by increasing or decreasing the amount of Kashmiri red chilli powder.
- Addition of paneer is optional.
No comments:
Post a Comment