An extra spicy curry, based on coconuts and vegetables named kolhapuri is an overwhelming dish. It is made by adding a dry masala that is prepared by mixing special spices. To make a perfect Marathi dish, you must take care of all the spices and seasonings.
The recipe may look a little complicated but the dish that comes out is extremely flavorful and delicious. The curry is not that much creamy because we do not add cream or butter but we can mix the crushed cashew nuts in the masala to make it taste even better. I know you will instantly fall in love with its divine taste.
INGREDIENTS
Vegetables to boil
- 1/2 medium-sized potato (chopped in thin pieces)
- 1 small carrot
- 5 beans (chopped)
- 1 cup chopped cauliflower
- 2 cups water
- 1/2 tbsp salt
For Masala
- 1 tsp sesame seeds/ til
- 1 tsp poppy seeds
- 1/2 tsp cumin seeds/ jeera
- 1 tsp coriander seeds/ dhania seeds
- inch cinnamon stick/ dalchini
- 2 garlic cloves
- 1 cardamom Pod/ elaichi
- 4 black pepper
- 3 dried Kashmiri red chili
- 2 tbsp coconut (fresh or dry)
Other INGREDIENTS
- 3 tbsp oil
- Medium-sized onion (finely chopped)
- 1 tsp ginger garlic paste
- 2 medium-sized tomatoes (finely chopped)
- 1/2 capsicum chopped
- 1/2 tsp turmeric
- Salt to taste
- 1 cup water
- 3 tbsp coriander leaves (finely chopped)
Process of making Veg Kolhapuri in restaurant style
- Firstly, pour water into a skillet and boil all the mentioned vegetables in it by adding salt to the water.
- Secondly, Dry roast all kinds of seeds including sesame seeds, cumin seeds, coriander seeds, cinnamon sticks, cardamom pod, and coconut in a pan.
- Roast the mixture and dry blend it to make powder without adding water. Otherwise, it will become a paste but e want the dry powder.
- Thirdly, In a larger pan after heating the oil add the ginger garlic paste. Saute the paste and then add the chopped tomatoes to it. Moreover, add capsicum and let the mixture sizzle.
- After that, add salt and the prepared powder masala to the mixture.
- And Finally, add all the boiled veggies to this hot mixture. Saute until the oil emerges and then pour some water and throw coriander leaves.
- Cover with the lid and cook for 15 minutes at least.
- Your veg Kolhapuri is ready to serve along with Nan or tandoori roti.
FAQs?
Is it necessary to boil the veggies before cooking?
Yes, boiling the vegetables makes them more tender and they get easily merged when fried and a perfect curry of Kolhapuri is made. Otherwise, it will take a very long time to cook all the vegetables.
Recipe of Veg kolhapuri Restaurant Style
Ingredients
Vegetables to boil
- 1/2 medium-sized potato chopped in thin pieces
- 1 small carrot
- 5 beans chopped
- 1 cup chopped cauliflower
- 2 cups water
- 1/2 tbsp salt
For Masala
- 1 tsp sesame seeds/ til
- 1 tsp poppy seeds
- 1/2 tsp cumin seeds/ jeera
- 1 tsp coriander seeds/ dhania seeds
- inch cinnamon stick/ dalchini
- 2 garlic cloves
- 1 cardamom Pod/ elaichi
- 4 black pepper
- 3 dried Kashmiri red chili
- 2 tbsp coconut fresh or dry
Other INGREDIENTS
- 3 tbsp oil
- Medium-sized onion finely chopped
- 1 tsp ginger garlic paste
- 2 medium-sized tomatoes finely chopped
- 1/2 capsicum chopped
- 1/2 tsp turmeric
- Salt to taste
- 1 cup water
- 3 tbsp coriander leaves finely chopped
Instructions
- Firstly, pour water into a skillet and boil all the mentioned vegetables in it by adding salt to the water.
- Secondly, Dry roast all kinds of seeds including sesame seeds, cumin seeds, coriander seeds, cinnamon sticks, cardamom pod, and coconut in a pan.
- Roast the mixture and dry blend it to make powder without adding water. Otherwise, it will become a paste but e want the dry powder.
- Thirdly, In a larger pan after heating the oil add the ginger garlic paste. Saute the paste and then add the chopped tomatoes to it. Moreover, add capsicum and let the mixture sizzle.
- After that, add salt and the prepared powder masala to the mixture.
- And Finally, add all the boiled veggies to this hot mixture. Saute until the oil emerges and then pour some water and throw coriander leaves.
- Cover with the lid and cook for 15 minutes at least.
- Your veg Kolhapuri is ready to serve along with Nan or tandoori roti.
