Veg Kolhapuri Recipe

    veg kohlapuri

    Vegetable Kolhapuri Recipe – Veg Kolhapuri Recipe

    Veg kolhapuri is special and traditional mix veg sabzi of Maharashtra and is prepared by mixing spices and is best known for its spicy and pungent flavors. This popular spicy mixed vegetable preparation has many variations and we have selected to make this recipe semi-dry, keeping it closest to the traditional and authentic one. So, here’s another spicy-zingy recipe of Veg Kolhapuri recipe for you all.

    The freshly prepared kolhapuri masala takes this recipe to another level. We used carrots, potatoes; cauliflower etc for making this mix veg but you can use any veggies of your choice. This preparation is best served with chapatti, parantha, poori, naan or kulcha. Try to follow these step-by-step instructions to make the authentic vegetable kolhapuri recipe at your home. Enjoy!

    Directions

    Getting ready:

    1.Rinse the veggies thoroughly and chop them down in small chunks.

    veg kohlapuri recipe

    2.Wash the tomatoes, green chilly and ginger, place them in mixture grinder and make a fine paste.

    Making:

    3. Then heat some oil in a wok or pan and add potatoes into it. Fry the potatoes on high-medium flame till it gets slightly golden brown in color. Transfer the fried potatoes in a bowl.

    veg kolhapuri sabzi

    4. Now deep fry cauliflower, carrot and capsicum one by one in the same wok until they become golden brown and little crunchy.

    veg kolhapuri sabzi

    5. Transfer these veggies in the same bowl as well.

    veg kolhapuri sabzi

    6. In another wok dry roast sesame seeds and cumin seeds on low flame. To it add grated coconut and continue roasting until there is change in color. Then turn off the flame.

    veg kolhapuri sabzi

    7. Cool down the roasted spices and grind them in a mixture jar to prepare a fine powder.

    veg kolhapuri

    8. Drizzle 2 tsp of oil in the same wok. When oil starts to fume then add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.

    veg kolhapuri

    9. To it add tomato-ginger paste, red chilly powder and whole dry red chilies. Now saute them until you see oil leaving the sides of the masala.

    veg kolhapuri

    10. Then add the prepared sesame-cumin-coconut powder to it followed with cream and stir the masala really well.

    veg kolhapuri

    11. Let it simmer for a while. Then add green peas and cook for 2 to 3 minutes until the peas get soft. Now pour ½ to 0.75 cup of water along with salt and garam masala.

    veg kolhapuri

    12. When you see gentle boil in the gravy, add fried veggies and stir to mix everything nicely.

    veg kolhapuri

    13. Then cover and cook the sabzi for 3 minutes. After 3 minutes add chopped green coriander and mix it really well. Mouth-watering and delicious veg kolhapuri is now ready to serve

    veg kolhapuriServing:

    14. Serve the delectable and spicy veg kolhapuri in a bowl and garnish it with chopped green coriander with any Indian bread like parantha, chappati, naan or poori. It also goes well if served with plain rice or jeera rice.

    veg kolhapuriSuggestions

    • If you want to add onion and garlic then chop them and fry in hot oil till they become golden brown then add the remaining vegetables and spices as per instructions.
    • You can add cashew paste, melon seeds paste, poppy seeds paste or mawa as per your preference in the gravy.
    • For 4 members
    • Time- 45 minutes
    Veg Kolhapuri RecipeVeg Kolhapuri Recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Carrot - 1
    • Potato - 1
    • Capsicum - 1
    • Cauliflower - 1 cup
    • Tomato - 3 (150 grams)
    • Ginger - 1 inch piece
    • Green peas - ¼ cup
    • Cream - ½ cup
    • Dry coconut - ¼ cup (grated)
    • Oil - for frying vegetables and making sabzi
    • Green coriander - 2-3 tbsp
    • Asafoetida - 1 pinch
    • Cumin seeds - ½ tsp
    • Turmeric powder - ¼ tsp
    • Coriander powder - 1 tsp
    • Garam masala - ¼ tsp
    • Dry red chilly - 2
    • Sesame seeds - 1 tbsp
    • Salt - 1 tsp (as per taste)
    • Red chilly powder - ½ tsp
    Instructions
    1. Rinse the veggies thoroughly and chop them down in small chunks.
    2. Wash the tomatoes, green chilly and ginger, place them in mixture grinder and make a fine paste.
    3. Then heat some oil in a wok or pan and add potatoes into it. Fry the potatoes on high-medium flame till it gets slightly golden brown in color. Transfer the fried potatoes in a bowl.
    4. Now deep fry cauliflower, carrot and capsicum one by one in the same wok until they become golden brown and little crunchy.
    5. Transfer these veggies in the same bowl as well.
    6. In another wok dry roast sesame seeds and cumin seeds on low flame. To it add grated coconut and continue roasting until there is change in color. Then turn off the flame.
    7. Cool down the roasted spices and grind them in a mixture jar to prepare a fine powder.
    8. Drizzle 2 tsp of oil in the same wok. When oil starts to fume then add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.
    9. To it add tomato-ginger paste, red chilly powder and whole dry red chilies. Now saute them until you see oil leaving the sides of the masala.
    10. Then add the prepared sesame-cumin-coconut powder to it followed with cream and stir the masala really well.
    11. Let it simmer for a while. Then add green peas and cook for 2 to 3 minutes until the peas get soft. Now pour ½ to 0.75 cup of water along with salt and garam masala.
    12. When you see gentle boil in the gravy, add fried veggies and stir to mix everything nicely.
    13. Then cover and cook the sabzi for 3 minutes. After 3 minutes add chopped green coriander and mix it really well. Mouth-watering and delicious veg kolhapuri is now ready to serve
    14. Serve the delectable and spicy veg kolhapuri in a bowl and garnish it with chopped green coriander with any Indian bread like parantha, chappati, naan or poori. It also goes well if served with plain rice or jeera rice.

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads