Elevate your Veg Kolhapuri recipe game with this recipe that adds paneer for extra creaminess. Follow these simple steps to create a delicious twist on a classic dish. If you want to spice up your vegetarian cooking, try this recipe for Veg Kolhapuri with paneer. This twist on a traditional Indian dish adds extra creaminess and flavour to the mix. Follow these simple steps to create a delicious and satisfying meal.
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The traditional gravy for Vegetable Kolhapuri is made with a coconut base. However, many people do not prefer coconut in their veg gravies or sabzi’s, so cashews are often used instead to thicken the gravy. To prepare this dish, you will need a mix of vegetables such as beans, carrots, cauliflower, green peas, and potatoes in equal proportions, along with onions, tomatoes, ginger garlic paste, cashews, and a selection of spices. Whole red chillies can also be used for garnishing.
The dish is prepared by cooking vegetables in a tomato and onion base and adding Indian spices and herbs. The mixture is simmered in a gravy and topped with butter and fresh coriander leaves for garnish.
We’ve included a video link to this Veg Kolhapuri recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.
How to make Veg Kolhapuri recipe at home?
Recipe for Veg Kolhapuri
Equipment
- Kadhai
- Mixer Jar/ Blender
Ingredients
- 1 small cup Carrots
- 1 small cup Capsicum
- 1 small cup French Beans
- 1 small cup Green Peas
- 1 small cup Paneer
- 2 Nos Onions Chopped
- 2 Nos Chillies slit
- ½ tsp Turmeric powder
- 1 tbsp Kashmiri Red Chilly Powder
- ½ tbsp. Garam Masala Powder
- 1 tbsp Coriander & Cumin Powder
- 1 tbsp Ginger Garlic Paste
- 1 Nos tomatoes chopped
- 3 Nos Dry Red chillies
- 1 Nos Bay leaf
- 1 piece Cinnamon
- 2 Nos Cloves
- 7 Nos Cashewnuts
Instructions
- Ingredients
- To begin the gravy process, we will need to make some onion paste. Take a mixer jar and combine chopped onions with ½ tbsp of Ginger Garlic paste.
- Grind it into a smooth paste without adding water.
- After transferring the onion paste to a separate bowl, place the chopped tomatoes and cashews into the same mixer jar and grind them into a smooth paste.
- We now have the tomato and cashew paste prepared, completing our gravy base. We can now begin the recipe.
- To start, grab a kadhai and add 2-3 tablespoons of oil. I suggest using an iron pan for a healthier cooking option that also enhances the taste and cooks the food faster.
- To the kadhai, include French beans, capsicum, carrots, and green peas.
- Cook the vegetables in a stir fry for 2-3 minutes.
- Once you have finished frying the vegetables, add the paneer cubes and fry them for one minute.
- To achieve a slightly golden brown colour, fry the paneer.
- After frying the vegetables and paneer thoroughly, set them aside.
- Now, add jeera to the same oil and roast it until it becomes aromatic.
- Next, include dry red chilli and other whole spices, then thoroughly roast until they become aromatic.
- Next, add the green chillies to the kadhai and fry them.
- Heat all the whole spices until they become fragrant.
- Next, mix in the onion paste thoroughly.
- To make onion paste, cook it in oil for 4-5 minutes until golden brown.
- The onions have been fried until they are nicely golden brown.
- Next, add the tomato paste to the onions.
- Mix it well and allow the extra water from the tomatoes to evaporate.
- To enhance the flavour, add salt to your liking and thoroughly mix the ingredients.
- Make sure to cook it thoroughly until any excess water has drained out and the oil separates.
- Next, we can add the dry spices to the gravy and thoroughly combine them.
- Fry the masala again until it becomes aromatic.
- To achieve a smooth consistency, pour in ½ cup of water to the gravy and allow it to boil.
- Once water has been added, thoroughly mix the ingredients and allow it to cook for 2-3 minutes.
- The gravy is now prepared. We can add fried veggies to it and bring it to a boil.
- Combine all the ingredients.
- To cook, put it on low heat and cover with a lid for 5 minutes.
- Once the vegetables have been cooking in the gravy for 5-7 minutes, be sure to check on them and give them a thorough mix.
- For an extra burst of flavour, you can choose to garnish it with butter, but it's optional.
- Additionally, add some freshly chopped coriander leaves as a garnish.
- This dish is best enjoyed hot and goes well with rotis or dal rice.
Video
Notes
- When stir-frying vegetables, be sure not to overcook them. Simply toss them well to eliminate any raw odours.
- Avoid overcooking paneer as it can become rubbery.
- Adding butter is optional and only for extra flavour.
