Recipes

Vegetable Kolhapuri Recipe- the perfect blend

Name: Vegetable Kolhapuri
Ingredients: For the masala; 1 inch piece of ginger; 4 cloves of garlic; 1/2 tsp fennel seeds; 1/2 tsp coriander seeds; 2 tbsp heapedsesame seeds; 1/4 cup grated dry coconut; 5 small whole dry red chilies; For the curry; 3 medium onions (cut fine); 3 medium tomatoes (cut fine); 1 inch green bell pepper (de-seeded and cut into 1/4pieces); 3 inch large carrots (cut lengthwise into 1pieces); 1/2 head of cauliflower (broken into florets); 3 inch medium sized potatoes (peeled and cut into 1/2pieces); 1 1/2 cups heapedbeans (snipped and cut into 1 inch pieces); 2 tbsp oil; salt to taste; 1/2 tsp red chili powder; 3/4 tsp garam masala

1 year ago

January 31, 2023

Deepika

Vegetable Kolhapuri

A wicked combination of hand picked vegetables, served on a steaming hot bed of rice.

Servings

MetricUS Imperial

Ingredients

For the masala
1 inch piece of ginger
4 cloves of garlic
1/2 tsp fennel seeds
1/2 tsp coriander seeds
2 tbsp heapedsesame seeds
1/4 cup grated dry coconut
5 small whole dry red chilies
For the curry
3 medium onions cut fine
3 medium tomatoes cut fine
1 inch green bell pepper de-seeded and cut into 1/4pieces
3 inch large carrots cut lengthwise into 1pieces
1/2 head of cauliflower broken into florets
3 inch medium sized potatoes peeled and cut into 1/2pieces
1 1/2 cups heapedbeans snipped and cut into 1 inch pieces
2 tbsp Oil
salt to taste
1/2 tsp red chili powder
3/4 tsp garam masala

Servings

MetricUS Imperial

Ingredients

For the masala
1 inch piece of ginger
4 cloves of garlic
1/2 tsp fennel seeds
1/2 tsp coriander seeds
2 tbsp heapedsesame seeds
1/4 cup grated dry coconut
5 small whole dry red chilies
For the curry
3 medium onions cut fine
3 medium tomatoes cut fine
1 inch green bell pepper de-seeded and cut into 1/4pieces
3 inch large carrots cut lengthwise into 1pieces
1/2 head of cauliflower broken into florets
3 inch medium sized potatoes peeled and cut into 1/2pieces
1 1/2 cups heapedbeans snipped and cut into 1 inch pieces
2 tbsp Oil
salt to taste
1/2 tsp red chili powder
3/4 tsp garam masala

Instructions

Grind all the ingredients mentioned under masala to a smooth paste in a blender using as little water and keep the paste aside.
Heat oil in a heavy bottomed pan, add onions and saute until onions turn translucent.
Add the masala paste and stir on medium low heat until all the moisture from the paste evaporates and the paste dries, add tomatoes and stir until the tomatoes turn soft and mushy.
Add all the vegetables, chili powder, salt to taste and water as required and allow to simmer until the vegetables are cooked, yet not mushy.
Adjust water as required to achieve required consistency, adjust salt and chili powder to taste and add garam masala and allow the curry to simmer until the flavors mingle.
Remove from heat and serve hot on a bed of plain steamed rice.