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
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 Sorshe Diye Kundri Bedmi Aloo - SK Khazana Malai Sak Gobhi Mushroom Chilli Fry
Vegetable Kolhapuri Recipe Card
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.
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.
Nutrition Info
Calories : 1307 Kcal
Carbohydrates : 104.4 gm
Protein : 20.4 gm
Fat : 89.7 gm
Other : Fiber- 31.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
