easy veg kolhapuri recipe | vegetable kolhapuri recipe restaurant style
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: Indian
Ingredients
vegetables to boil:
- ½ medium sized potato (cut into thick pieces)
- 1 small carrot (cut into thick pieces)
- 5 beans (chopped)
- 1 cup gobi / cauliflower (florets)
- 2 cups water
- ½ tsp salt
for masala:
- 1 tsp sesame seeds / til / ellu
- 1 tsp poppy seeds / khus khus / gasgase
- ½ tsp cumin seeds / jeera
- 1 tsp coriander seeds / daniya seeds
- 1 inch cinnamon stick / dalchini
- 2 cloves / lavang / lavanga
- 1 cardamom pod / elachi / ellaki
- 4 black pepper / kali mirch
- 3 dried kashmiri red chili
- 2 tbsp coconut (fresh / dry / desiccated)
other ingredients:
- 3 tbsp oil
- 1 medium sized onion (finely chopped)
- 1 tsp ginger-garlic paste
- 2 medium sized tomatoes (finely chopped)
- ½ capsicum (cubed (colour of your choice))
- ½ tsp turmeric / haldi
- salt to taste
- 1 cup water
- 3 tbsp coriander leaves (finely chopped)
Method
- firstly boil vegetables along with little salt for 10 minutes.
- in a large kadai dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds.
- also take cinnamon, cardamom, cloves, pepper, red chili and coconut.
- dry roast and blend to smooth powder without adding any water. keep aside.
- heat oil and saute onions add ginger-garlic paste.
- then add tomato and saute well.
- furthermore, add capsicum and saute slightly.
- also add prepared masala and salt to taste.
- saute well till the oil separates from the masala.
- further add boiled vegetables, water add coriander leaves.
- cover and simmer for 15 minutes.
- finally, serve veg kolhapuri with tandoori roti or garlic naan.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.