Veg Kolhapuri Recipe
User Reviews
4.9
42 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
155 kcal
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Course
Main Course
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Cuisine
Indian
Veg Kolhapuri Recipe
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Veg Kolhapuri is a delicious spicy mixed vegetable curry which has its origin in Kolhapur, a historical city in south-west Maharashtra. Kolhapuri food takes pride in being a robust cuisine and is particularly known for its hot and pungent flavors.
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Ingredients
For Kolhapuri Masala
- 1 teaspoon white sesame seeds (safed til)
- ½ teaspoon poppy seeds (khus khus)
- 2 tablespoon desiccated coconut
- 4 to 5 black peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 2 cloves
- 2 single strands of mace (javitri)
- 4 to 5 fenugreek seeds (methi dana)
- 1 pinch grated nutmeg (jaiphal)
- 1 small stone flower (patthar phool or dagad phool) - optional
- 1 cobra saffron (nagkesar) - optional
- 1 green cardamom
- 1 black cardamom - seeds kept and husks discarded
- 3 dried red chilies byadgi/bedgi or Kashmiri red chilies, seeds removed
- 1 tej patta
Vegetables (To be cooked separately in a pan, steamer or pressure cooker)
- ½ cup potato - chopped in sticks or batons or 1 medium size potato
- ¼ cup french beans - chopped in batons, or 8 to 10 French beans
- ⅓ cup cauliflower - chopped, optional
- ⅓ cup carrot - chopped in sticks or batons, about 2 small carrots or 1 medium carrot
- ⅓ cup green peas - fresh or frozen
- 2 cups water - for steaming vegetables in a stovetop pressure cooker or a pan/pot.
More Ingredients
- 2 to 2.5 tablespoons oil - peanut or sunflower oil
- ½ cup onion finely chopped or 1 medium-sized
- 1 tablespoon Ginger-Garlic Paste or 5 to 6 small to medium garlic cloves + 1 inch ginger crushed to paste in a mortar
- 1 tablespoon Coriander leaves (cilantro), chopped
- ⅓ to ½ cup tomato - finely chopped or 1 medium-sized
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 pinch asafoetida (hing)
- ⅓ cup bell pepper - sliced, about 1 medium green or red or yellow bell pepper, optional
- 1 to 1.25 cups water or add as required
- salt as required
- 1 to 2 tablespoon Coriander leaves - for garnish
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Instructions
Preparation
- First, rinse, peel and cut the vegetables into thick strips or batons. Place them in a steamer pan.
- Then steam the vegetables in an electric cooker, steamer or stovetop pressure cooker, adding water as needed for steaming.
- For steaming veggies in a stovetop pressure cooker, use a 3 litre cooker. Place a trivet in the cooker.
- Add 2 cups of water. Place a pan containing the chopped veggies on the trivet in the cooker.
- Pressure cook for 2 to 3 whistles until the vegetables are steamed well and fork tender. Let the pressure drop naturally and then only open the lid. Drain any water from the pan and set the steamed veggies aside.
- The vegetables have to be completely cooked and yet retain their shape.
- While the vegetables are steaming, gather all the ingredients required for making Kolhapuri masala.
Making kolhapuri masala
- Heat a pan on low heat and dry roast the spices on low heat - cinnamon, cloves, black pepper, coriander seeds, cumin seeds, fenugreek seeds, stone flower, mace strands, pinch of nutmeg powder, bay leaf, cobra saffron, red chilies, green cardamoms and black cardamom seeds.
- Skip stone flower, cobra saffron and poppy seeds, if you don't have these.
- Once the spices become fragrant and lightly roasted, add poppy seeds, sesame seeds and desiccated coconut.
- Stir continuously and dry roast till the desiccated coconut turns golden. Take care not to burn any of the ingredients.
- Turn off the heat and set aside the pan.
- Stir the spice mixture a few times, after you set aside the pan, so that the residue heat does not brown the coconut too much. Or you can transfer the roasted spice mix onto a plate.
- Once the spice mixture cools, take them in a dry grinder or coffee grinder.
- Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds and coconut will release oil while grinding.
- Make sure to keep scraping the sides of the grinder jar and grind further. If you are finding it difficult to grind, add some water to make a fine paste.
Making veg kolhapuri
- Heat oil in a pan and add chopped onions.
- Sauté the onions stirring often until they turn light golden or golden.
- Add ginger-garlic paste.
- Stir and then add chopped coriander leaves. Stir and sauté for some seconds, till the raw aroma of the ginger-garlic goes away.
- Next, add chopped tomatoes.
- Sauté till the tomatoes soften and you see oil leaving the sides of the pan.
- Add turmeric powder, red chili powder and asafoetida.
- Stir and then add chopped bell pepper/capsicum. You can also skip capsicum if you prefer.
- Stir and sauté till the bell pepper is half cooked and yet have a slight crunch. About 5 to 6 minutes on a low heat.
- Add the ground Kolhapuri masala.
- Stir and sauté for a few seconds.
- Then add water. Season with salt as per taste.
- Bring the curry to a simmer.
- When you see some oil floating on top of the curry or gravy, add the steamed vegetables.
- Stir and simmer the gravy for about 2 minutes.
- Lastly, add chopped coriander leaves and give a final stir. You can also garnish with the coriander leaves.
- Serve Veg Kolhapuri hot with soft chapati, phulka or paratha. You can also serve this spicy vegetable curry with bread and steamed rice.
Notes
- If you have readymade Kolhapuri kanda-lasun masala or the Kolhapuri masala, then add about 2 to 2½ tablespoons of it.
- The elements of heat and pungency in this Veg Kolhapuri can be increased or decreased depending on the type of red chili you add.
- Any vegetables of your choice can be added to this spicy curry. The vegetables should be cooked completely, yet retain their shape.
- The veggies can be steamed in a pan or pot or in a stovetop pressure cooker. You can also choose to steam vegetables in an Instant Pot or an electric pressure cooker if you have one. Add water as needed, depending on the size of your pan or equipment used.
- In case you don’t have stone flower, cobra saffron or poppy seeds, you can skip using them.
- Desiccated coconut can be swapped with dry coconut or copra. If out of desiccated coconut or dry coconut, you can opt to use frozen or fresh coconut.
- The curry consistency can be adjusted by adding less or more water.
- You can also add some paneer cubes to the curry if you prefer.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
323mg
(13%)
Potassium
371mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
2614IU
(52%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.2mg
Vitamin C
35mg
(39%)
Vitamin E
3mg
Vitamin K
13µg
Calcium
57mg
(6%)
Vitamin B9 (Folate)
35µg
Iron
2mg
(11%)
Magnesium
36mg
Phosphorus
73mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 323mg | 13% |
| Potassium | 371mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2614IU | 52% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 35mg | 39% |
| Vitamin E | 3mg | |
| Vitamin K | 13µg | |
| Calcium | 57mg | 6% |
| Vitamin B9 (Folate) | 35µg | |
| Iron | 2mg | 11% |
| Magnesium | 36mg | 9% |
| Phosphorus | 73mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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