Recipe for Veg Kolhapuri
Veg Kolhapuri Recipe is a spicy and tangy assorted vegetable gravy, originated from Maharashtra. It’s a semi-gravy served as main course and usually accompanied with rotis.
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.