Basic Kolhapuri Gravy

Basic Kolhapuri Gravy

This recipe has been viewed 73139 times
5/5 stars  100% LIKED IT   
2 REVIEWS ALL GOOD



Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with 25 amazing images.

Kolhapuri gravy recipe is from the Kolhapur region in Maharashtra as the name suggests. This is a medium spicy basic Kolhapuri gravy with the enticing tang of tomatoes and the crunch of sautéed onions.

Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the basic Kolhapuri gravy a brilliant flavour. Being a tangy and medium-spicy one, this basic Kolhapuri gravy is quite versatile and goes well with a range of vegetables, paneer and beans too.

Use Kolhapuri gravy basic to make vegetable Kolhapuri sabzi. Maharashtrians use Kolhapuri gravy to make a sabzi of doodhi and potato. Usal can also be made with Kolhapuri gravy.

To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe.

Learn to make Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with step by step photos and video below.

Basic Kolhapuri Gravy recipe - How to make Basic Kolhapuri Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups
Show me for cups

Ingredients
Method
For basic kolhapuri gravy

    For basic kolhapuri gravy
  1. To make basic kolhapuri gravy, combine the tomatoes, cashews, kashmiri red chillies and 2 tbsp of water in a mixer and blend till smooth. Keep aside.
  2. Heat the oil and butter in a deep non-stick pan, add the cumin seeds, bayleaf, cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
  3. Add the garlic paste, ginger paste and green chilli paste and sauté on a medium flame for a few seconds.
  4. Add the onions and sauté on a medium flame for 2 minutes.
  5. Add the tomatoes- cashew mixture, chilli powder, turmeric powder, coriander powder, garam masala, malvani masala and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
  6. Use basic kolhapuri gravy as required or cool completely and store in an air-tight container in the freezer for 2 weeks.
Nutrient values (Abbrv) per cup
Energy250 cal
Protein3.5 g
Carbohydrates13.5 g
Fiber3.1 g
Fat20.1 g
Cholesterol20 mg
Sodium89.8 mg
Basic Kolhapuri Gravy recipe with step by step photos

Other basic gravy recipes :

  1. From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast-paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Like Kolhapuri gravy recipe |  Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | then here are some popular basic gravy recipes that you might wanna try :

How to make Kolhapuri gravy

  1. To prepare Kolhapuri gravy recipe |  Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | take tomatoes in a mixer jar. Make use of fresh, red ripe tomatoes to get a naturally bright red coloured gravy. Also, the tomatoes have been washed and chopped before grinding.
  2. Add cashews. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
  3. Add Kashmiri red chillies. Kashmiri red chillies give a fiery red colour with spicy hint to the Kolhapuri gravy.
  4. Add 2 tbsp of water in a mixer.
  5. Blend till smooth and keep aside.
  6. To cook the Kolhapuri paste, heat the oil and butter in a deep non-stick pan. The addition of oil along with butter prevents the butter from burning.
  7. Once hot and melted, add the cumin seeds.
  8. Add bay leaf.
  9. Add cloves.
  10. Add cinnamon.
  11. Add cardamom and sauté on a medium flame for a few seconds or until aromatic.
  12. Add the garlic paste.
  13. Add ginger paste.
  14. Add green chilli paste.
  15. Sauté on a medium flame for 2 minutes or until they are soft and translucent.
  16. Add the onions.
  17. Sauté on a medium flame for a few seconds. Nothing can beat the aroma and flavour of freshly pounded paste. For the garlic-ginger-green chilli paste, you can crush 3 to 4 garlic cloves, 1” ginger and 1-2 green chillies in a mortar and pestle.
  18. Add the tomatoes- cashew mixture.
  19. Add chilli powder. We have used both regular red chilli powder and green chillies for the necessary spice. But, if you don’t prefer spicy food the skip adding one or decrease the quantity.
  20. Add turmeric powder.
  21. Add coriander powder.
  22. Add garam masala. For a flavorful Kolhapuri gravy, use freshly prepared garam masala. I have made one using this detailed recipe of
  23. Add malvani masala. Similarly, prepare aromatic at home and add to make delicious Kolhapuri gravy.
  24. Add salt and mix well.
  25. Cook Kolhapuri gravy |  Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | on a medium flame for 8 minutes, while stirring occasionally.
  26. Use Kolhapuri gravy as required or cool completely and store in an air-tight container in the freezer for 2 weeks. Use the Indian Kolhapuri gravy as required to make delightful sabzi recipes like Vegetable Kolhapuri To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe.

Reviews

Basic Kolhapuri Gravy
 on 20 May 17 07:39 PM
5

What is Malvani masala. What is d ingredients
Tarla Dalal
22 May 17 09:32 AM
   Hi Sri, Malvani masala comes from Malvan a town in the Sindhudurg district on the west coast of Maharashtra but being on coastal area in konkon malvani cuisine is infused from Konkani, Maharastrian and Goan cuisines and that''s the reason most of the Malvani cuisine used coconut, coconut milk, tamarind, mango, kokam etc. Malvani masala is like garam masala made in Malvan region. Ingredients like whole garam masala cloves, cardamom, dry red chillies,nutmeg, staranise etc. the list is too big. Happy Cooking!!!
Basic Kolhapuri Gravy
 on 19 May 16 05:26 PM
5

Basic Kholapuri gravy.. really nice recipe.. i have made one more batch of this gravy and stored it in the deep freezer.. for my next use.. Thank you for this prefect recipe..