Vegetable Kolhapuri, Maharashtrain Vegetable Kolhapuri
by Tarla Dalal
veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style |
Maharashtrian vegetable Kolhapuri is a famous sabzi which features on most restaurant menus. Learn how to make Maharashtrian vegetable Kolhapuri.
The paste of vegetable kolhapuri gives the veggies a very strong flavour, thanks to sesame and garlic, and a richness that is characteristic of coconut and poppy seeds.
Put together tangy tomatoes, crunchy onions and a basketful of colourful veggies with this masala and you get a tongue-tickling veg kolhapuri restaurant style that is hard to resist.
To make veg kolhapuri, make the masala paste with coconut, red chillies, sesame seeds, garlic and khus-khus. Heat the oil and saute the onions for 3 minutes. Add the prepared ground paste, tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes. Add the vegetables, salt, garam masala and ½ cup of water, mix gently and cook on a medium flame for 2 minutes. Add coriander and it gets the title of Kolhapuri!
Serve this authentic Maharashtrian vegetable kolhapuri with traditional Maharashtrian breads like Chawal Bhakri and Jowar Bhakri, to make a hearty meal.
Tips for veg kolhapuri. 1. Make the paste of the kolhapuri sabzi with exact proportions as mentioned. 2. Make use of Kashmiri chillies only so as to get the bright red colour, which is authentic of this sabzi. 3. You can add little Malwani masala to the sabzi for traditional taste. In that case, reduce the amount of garam masala used.
Enjoy veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style | Maharashtrian vegetable Kolhapuri | with step by step photos below.
Vegetable Kolhapuri, Maharashtrain Vegetable Kolhapuri recipe - How to make Vegetable Kolhapuri, Maharashtrain Vegetable Kolhapuri
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Vegetable Kolhapuri
2 cups chopped and boiled mixed vegetables
2 tbsp oil
1 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 1/2 tsp garam masala
salt to taste
2 tbsp chopped coriander (dhania)
To Be Ground Into A Smooth Paste
1/4 cup grated dry coconut (kopra)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
1 tbsp poppy seeds (khus-khus)
1 tbsp sesame seeds (til)
1/2 cup water
- Method
- Heat the oil in a deep non-stick pan, add the onions and saute on a medium flame for 3 minutes.
- Add the prepared ground paste, tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirirng occasionally.
- Add the vegetables, salt, garam masala and ½ cup of water, mix gently and cook on a medium flame for 2 minutes, while stirirng occasionally.
- Add the coriander and mix well.
- Serve hot.
like veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style |
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like veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style | then see our collection of Maharashtrain veg bhaji recipes and some recipes we love.
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what is veg Kolhapuri made off?
- what is veg Kolhapuri made off?
mixed boiled vegetables for veg Kolhapuri
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Take 2 cups mixed vegetables. We have used french beans, cauliflower, green peas and carrots.
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Boil water in a non stick pan.
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Add a pinch of salt.
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Add the mixed vegetables.
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Cover and cook on medium flame for 5 to 6 minutes until the vegetables are cooked. If not cooked then cook it for a little more time.
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This is the cooked mixed vegetables.
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Drain.
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Keep aside in a bowl. We are ready to use mixed boiled vegetables for the veg Kolhapuri recipe.
paste for veg Kolhapuri
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In a mixer put 1/4 cup grated dry coconut (kopra).
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Add 3 whole dry kashmiri red chillies , broken into pieces.
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Add 1 tbsp roughly chopped garlic (lehsun).
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Add 1 tbsp poppy seeds (khus-khus).
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Add 1 tbsp sesame seeds (til).
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Add 1/2 cup water.
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Grind to a smooth paste.
making vegetable Kolhapuri
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Heat 2 tbls oil in a deep non-stick pan.
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Add 1 cup finely chopped onions.
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Saute on a medium flame for 3 minutes till light brown.
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Add the prepared ground paste.
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Add 1/2 cup finely chopped tomatoes.
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Add ¼ cup of water.
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Mix well.
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Cook on a medium flame for 4 minutes, while stirirng occasionally.
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Add the 2 cups chopped and boiled mixed vegetables.
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Add salt to taste. We used 1/2 tsp salt.
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Add 1 1/2 tsp garam masala.
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Add 1/2 cup water.
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Mix gently and cook on a medium flame for 2 minutes, while stirirng occasionally.
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Add 2 tbsp chopped coriander (dhania) and mix well.
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Serve hot.
tips for vegetable Kolhapuri
- Make the paste of the kolhapuri sabzi with exact proportions as mentioned.
- Make use of Kashmiri chillies only so as to get the bright red colour, which is authentic of this sabzi.
-
You can add little Malwani masala to the sabzi for traditional taste. In that case, reduce the amount of garam masala used.
-
Serve vegetable Kolhapuri with roti.
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Maharashtrians serve vegetable Kolhapuri with bhakri.
| Energy | 205 cal |
| Protein | 4.4 g |
| Carbohydrates | 14.9 g |
| Fiber | 5.5 g |
| Fat | 14.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 747 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 32.8 mg |
| Folic Acid | 23.8 mcg |
| Calcium | 136.7 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 26.5 mg |
| Potassium | 186.6 mg |
| Zinc | 0.8 mg |
Not so great.
Not good in taste
this is verry good recepey
I ve triedthis from swadhisht subzian, truly authentic, since it is easy to prepare and awesome in taste i rate 5 stars for this