Veg Kolhapuri

Vegetable kolhapuri is a dish from the city of Kolhapur in Maharashtra, India consisting of mixed vegetables in a thick, spiced gravy. It is served as a main courseaccompanied by breads such as chapatis.

Veg Kolhapuri, a mixed vegetable curry with thick and spicy coconut based gravy, is a popular dish of Maharashtrian cuisine and is often found in almost all north Indian restaurant menus. Kolhapur is famous for growing and farming of hot red chillis and this curry lives up to its name as it has very aromatic and spicy flavor that it gets from a specially blended curry masala powder. This Veg Kolhapuri recipe’s unique process of first preparing Kolhapuri curry masala with dry roasted red chillis, coconut and few other spices and then cooking boiled/steamed mixed vegetables like French beans, carrot, potato, green peas, capsicum, tomato, onion etc, with it in milk gives it an authentic flavor, taste and texture. The step by step photos, detailed directions and tips given in this recipe makes preparing it at home super easy and allows you to customize it to your liking.

Ingredients

• 1/4 cup — Dry Green Peas, Soaked overnight
• 3 cups — water to pressure cook
• [b]Vegetables:[/b]
• 1 cup — Carrot, Diced / vertical sliced
• 1 cup — French Beans, diced
• 1 cup — Cauliflower florets
• 1 — Medium sized Potato, diced / vertical sliced
• [b]Kolhapuri Masala:[/b]
• 1 inch Cinnamon stick
• 2–3 cloves
• 5 fenugreek seeds
• 1 green cardamom
• 1 black cardamom
• 1 teaspoon white sesame seeds
• 1/2 teaspoon Poppy seeds
• 1/2 cup — Desiccated coconut / Grated coconut
• 5 Peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon Cumin seeds
• 3 red chilies
• 1 Bay leaf
• [b]Ingredients for Gravy:[/b]
• 1 tablespoon Olive oil
• 1 large onion, fine chopped
• 5 Garlic , crushed
• 1 inch Ginger, crushed
• 1 Tomato, fine chopped
• 1 Bell Pepper, vertically sliced
• 1/2 teaspoon Red chilli Powder
• 1 pinch of Turmeric powder
• 1 pinch of Asafoetida
• Salt as needed
• Garnish:
• few Curry leaves
• few Coriander leaves

Instructions

• Wash and rinse Green peas in clear water. Pressure cook Dry Green peas in 3 cups of water for 2 whistles.
• Steam the vegetables — Carrot, French beans, Cauliflower florets and potato until its half tender.
• Combine the green peas and steamed vegetables in a pan and keep aside
• Meanwhile heat a flat pan and dry roast Cinnamon stick, cloves, fenugreek seeds, cardamom, white sesame seeds, poppy seeds, coconut, red chilies, bay leaf until all the ingredients get roasted and turns aromatic. Spread in a flat tray and let it cool down to room temperature. Pulse to a smooth mixture and add this mixture to the steamed vegetables
• Heat oil in the same pan used for dry roasting the spices. Add onion and saute till its translucent. Add garlic and ginger and saute till its well roasted. Add Tomato and saute till the tomato is well cooked and turns mushy. Saute till the mixture starts releasing oil in the edges. Add Bell pepper and saute till its half tender. Add red chili powder, turmeric powder, asafoetida and salt and saute well. Add water, steamed vegetables and green peas. Cook in medium heat for 10 minutes until gravy consistency is obtained
• Garnish with curry leaves and coriander leaves
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