Veg Kolhapuri is one amongst the most ordered dishes in the restaurants in India.
There is a big misconception that this dish originates from Kolhapur. It is a result of multiple recipes prepared in the restaurants & a mix of Punjabi & Maharashtrian flavors. In short it is a spicy Mix Vegetable Handi.
Serves - 6-8 people
Ingredients
Onion bulbs - 1
Bell Pepper - 2 small
Beans - 80 g
Green Peas - 100 g
Mushrooms - 200 g
Carrot - 1 medium
Tofu - 500 g
Whole Spices
Cumin Seeds - 1 Tbsp
Coriander Seeds - 1 Tbsp
Dry Red Chilis - 5
Cardamom - 3
Black Pepper Corn - 20
Cinnamon - 1 Inch
Cloves - 5
Bay Leaf - 2
Khus Khus/ Poppy Seeds - 1 Tbsp
Fresh Red Chilis - 6 small
Green Chili - 1 Large
Desiccated Coconut - 4 Tbsps
Spice tomato cashew paste
Tomato - 3-4 Medium
Cashews - 130 grams
Water - 350 ml
Oil - 3 Tbsps
Cumin Seed - half tbsp
Dry Red Chilis - 3
Onion finely chopped - 1
Ginger - 2 inch
Garlic - 20 cloves
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Salt - 3 & half tsps
Garam Masala Powder - ½ tsp
Kasuri Methi - ½ Tsp
Fresh Coriander Leaves
Lime Juice - 1/2 lime
Water - 300 ml
Steps
1) Start by shallow frying the vegetables. Heat pan and add oil, then add onion bulbs, bell peppers
- Cook for 2-3 minutes over medium heat. Then transfer the vegetables to another bowl,
- and in the same pan add chopped carrots, green peas and green beans. Cook for another 3-4 minutes over high heat, transfer the vegetables to another bowl
- Then add tofu blocks, be gentle with the tofu and like I always say you can use your favorite vegetables and even omit a few if you don’t have them at hand or just don’t like it. Make them slight golden brown, transfer the tofu to another bowl
- Finally cook the mushrooms too
Once all the vegetables are slightly sauteed and the mushrooms are cooked it’s time to Dry roast the whole spices.
2) To the same empty pan, add the dry spices, cumin Seeds, coriander Seeds, dry Red Chilis, cardamom, black Pepper Corn, cinnamon, cloves, bay Leaf, Khus Khus/ Poppy Seeds fresh red & green chilis over low heat for 2-3 minutes over low heat
- Make sure to stir so the spices don't burn
- After 2-3 minutes you will start to notice the beautiful aroma of the spices
- Then add desiccated coconut & cook for another 2 mins
3) Add the spice mix to a blender followed by chopped tomatoes, soaked cashews & water. Blend it into a smooth paste
4) Time to assemble the curry
- Heat the empty pan and add oil, cumin seeds, dry red chilis, let it cook over medium heat for 2 minutes
- Add finely chopped onion & cook till it’s slightly translucent. Keep the heat to medium
- Add Grated Ginger garlic, turn the heat to low, as the garlic tends to burn quickly
- Time to add the remaining spices, Turmeric powder & red chili powder, cook for 3-4 minutes over low heat
- Add the Whole spice, tomato, cashew paste,
Followed by salt , mix well and cook over medium heat for another 5-7 mins
5) Once you see the oil oozing out of the curry, add the sauteed vegetables. Mix well, and add some water to adjust the thickness of the curry
- Let it simmer for 5 mins
- Finally add Garam masala powder, kasuri methi, fresh coriander leaves & lime juice
Mix it again and the Veg kolhapuri is ready.
Do try this delicious recipe at home and share it with your friends and family.
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