How to make Vegetable Kolhapuri - Mixed vegetables cooked in a spicy Kolhapuri style onion-tomato masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Dry Coconut

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Vegetable Kolhapuri Recipe Card

Vegetable Kolhapuri
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This is one of the best recipes for a mixed vegetable sabzi. Carrots, beans, cauliflower, peas and more nutritious veggies cooked in a spicy masala – Kolhapuri style. This Kolhapuri masala is very useful so making it in a large bacth and keeping it handy is a good idea.

For more recipes related to Vegetable Kolhapuri checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Crepes Florentine, Stuffed Pumpkin, Baked Bread And Vegetable Pudding, Methi Zunka.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Kolhapuri Recipe

  • Carrots diced and boiled 1 medium

  • Dry Coconut diced and boiled 1 medium

  • Cauliflower boiled 6-8 florets

  • French beans half inch pieces, boiled 6-8

  • Green peas boiled 1/4 cup

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Oil 4 tablespoons

  • Dry coconut (khopra) grated 1/2

  • Cloves 8

  • Black peppercorns 8

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Whole dry red chillies 6

  • Onions chopped 2 large

  • Tomatoes chopped 2 large

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Kolhapuri garam masala

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Cinnamon 1 inch stick

  • Stone flower (dagad phool) 1

  • Cumin seeds 1/2 teaspoon

  • Bay leaves 2

  • Black cardamoms 2

  • Black peppercorns 7-8

Method

Step 1

Grind ginger and garlic to a fine paste.

Step 2

Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.

Step 3

Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.

Step 4

Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.

Step 5

Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.

Step 6

Add ginger and garlic paste and continue to sauté till lightly browned.

Step 7

Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.

Step 8

Add the boiled vegetables, adjust salt and simmer for four to five minutes.

Step 9

Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.