Vegetable Kolhapuri

Vegetable Kolhapuri

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A colourful bunch of veggies in a medium-spicy and tangy gravy, the Vegetable Kolhapuri is sure to steal your heart. It is a fabulous accompaniment for rotis as well as puris , since it has a very appealing flavour that combines the tang of tomatoes, the crunch of onions, the pungency of spice powders and pastes, and the richness of cashews and cream!


Thanks to this melange of flavours and textures, the Vegetable Kolhapuri is a favourite in Indian restaurants all over the world. It is also a common addition to festive menus, especially in wedding spreads.

Vegetable Kolhapuri recipe - How to make Vegetable Kolhapuri

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients
Method
    Method
  1. Heat the oil in a broad non-stick pan, add the, cauliflower, green peas, french beans, capsicum, carrot, paneer, cashewnuts and salt and sauté on a medium flame for 2 minutes.
  2. Add the kolhapuri gravy, ¼ cup of water and fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Serve hot.
Nutrient values (Abbrv) per serving
Energy313 cal
Protein6.8 g
Carbohydrates11.5 g
Fiber3.4 g
Fat26.7 g
Cholesterol6.7 mg
Sodium43.9 mg
Vegetable Kolhapuri Video by Tarla Dalal
Vegetable Kolhapuri recipe with step by step photos

Notes of Vegetable Kolhapuri

  1. Vegetable Kolhapuri is a spicy subzi, but you can adjust the spice leavels as per your taste.
  2. Make a batch of the traditional Maharashtrian Malvani masala and store it in an air-tight container and use as required.
  3. We have used cauliflower, green peas, French beans, capsicum, carrot and paneer.  You can make the subzi with vegetables of your choice.
  4. Addition of fresh cream balances the spiciness and adds a rich creamy flavour. If you wish you can avoid the cream.

Preparing the Basic Vegetable Kolhapuri gravy

  1. In a big mixer jar, take chopped tomatoes. Use red and firm tomatoes to get that perfectly bright Kolhapuri gravy.
  2. Add the cashewnuts.
  3. Add dry red Kashmiri chillies.
  4. Add 2 tbsp of water and blend in a mixer to smooth paste. Keep aside.
  5. Heat the oil and butter in a deep non-stick pan. Butter burns very quickly than oil, so when you add both together, it raises the temperature to smoke point. Also, the mix of flavours is richer making the Veg Kolhapuri subzi more delicious.
  6. Add the cumin seeds.
  7. Once the seeds crackle, add the whole spices like bayleaf, cinnamon, cloves and cardamom.
  8. Sauté on a medium flame for a few seconds. They will turn a little brown and release aroma.
  9. Add the garlic paste.
  10. Add the ginger paste.
  11. Add the green chilli paste.
  12. Again sauté on a medium flame for a few seconds.
  13. Add the onion cubes and sauté on a medium flame for 2 minutes.
  14. Add the prepared tomatoes - cashew paste.
  15. Add the chilli powder.
  16. Add turmeric powder.
  17. Add coriander powder.
  18. Add garam masala.
  19. Add Maharashtrian malvani masala. 
  20. Add salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
  21. Once the gravy is cooked well you will see oil leaving the sides of the pan. Switch off the flame and keep aside. This gravy can also be made and stored in an air-tight container in the freezer for 2 weeks.

To make Vegetable Kolhapuri subzi

  1. Heat the oil in a broad non-stick pan.
  2. Add the cauliflower. We have chopped them into florets and also blanched them prior to adding.
  3. Add the boiled green peas.
  4. Add the chopped and blanched french beans.
  5. Add the capsicum.
  6. Add chopped and blanched carrots.
  7. Add the paneer cubes. Learn how to make fresh homemade paneer using our recipe.
  8. Add cashewnuts and salt. 
  9. Sauté on a medium flame for 2 minutes.
  10. Add the prepared kolhapuri gravy.
  11. Add ¼ cup of water.
  12. And fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
  13. Serve hot with your favourtite Indian bread like paratha, roti or naan.

Reviews

Vegetable Kolhapuri
 on 09 Sep 19 12:58 PM
5

Mouth watering..??
Tarla Dalal
09 Sep 19 03:01 PM
   thank you!!
Vegetable Kolhapuri
 on 05 Jun 16 03:51 PM
2

I followed the same recipe from the popular restaurant gravies book of Tarla dalal and its contradicting. It has coconut in it instead of cashewnuts and not the same recipe. Kindly look through you entire recipe books and do not contradict.
Tarla Dalal
07 Jun 16 03:06 PM
   Hi, This above recipe we have upgraded it just recently. So now when the book will be printed again it will be replaced. Do try this above recipe we are sure you will love it. Happy Cooking !!
Vegetable Kolhapuri ( Popular Restaurant Gravies)
 on 29 Mar 13 11:48 AM
5

Nice rich, spicy and tasty vegetable.