Veg Kolhapuri is a vegetarian dish from Kolhapur, Maharashtra in India. It can be described as a mixed vegetable dry gravy dish. It is frequently eaten as a main course. It is accompanied by a Roti, Naan, Paratha or Kulcha. One of the authentic Kolhapuri masala is Lavangi Chilies. These are small and very hot. But I couldn’t find them. So I have used Mexican dried chilies, which give a deep color and are low in heat. Below, end of the recipe, I have shared photo of Mexican chili which i have used. You can also add Kashmiri red chilies. Depending on the type of red chili added, you can adjust the spiciness. You can use any vegetable of your choice. I have deep fried all the vegetables but you can parboil them.
Serves 3 to 4 people
For Onion gravy
Oil – 1 tbsp
Sliced onion – 1 cup
Cashew Nuts – 8
Dried Mexican Chilies or Dry Kolhapuri chilies – 3
For tomato gravy
Tomatoes – 3
Ginger – 1 inch
Big Garlic cloves – 6
Hot Green chilies – 1
Vegetbles for Sabzi
Cauliflower Florets – 1 cup
Chopped Green beans / Fansi lengthwise – 1 cup
Chopped Carrots lengthwise – 1 cup
Chopped Capsicum / Bell pepper into cubes – 1 cup
Chopped Onion into cubes – 1 cup
Chopped Potatoes into cubes – 1 cup
Frozen Green peas / Mutter – 1/4 cup
Butter – 1 tbsp
Oil for frying
Oil – 1 tbsp
Cumin seeds – 1 tsp
Bay leaf / Tej patta – 2
Salt to taste
Chili powder – 1 tsp (If needed)
Garam masala – 1 tsp
Cumin and coriander powder / Dhana-jeera powder – 1 tsp
Kasuri methi – 1/2 tsp
Water as needed
For onion gravy
1. Soak red dried chilies for 30 minutes.
2. Heat oil in a pan. Add onion and saute them for 10 minutes or until onion gets brown in color over medium heat.
3. Add cashew nuts and saute it for 2 more minutes.
4. Let it cool. Take sauted onion and soaked dry chilies into a blender and make a smooth paste using 1/4 cup of water. Keep it aside
For Tomato gravy
1. Boil water in a pan. Make a cross slit on back of the tomatoes. Add tomatoes to the boiling water. Boil them for 2 minutes. Peel the skin of tomatoes.
2. In a blender, take blanched tomatoes, ginger, garlic and green chilies. Grind them into a very smooth paste using little water. Keep it aside.
Vegetables for sabzi
1. Heat oil in a pan for frying the vegetables. Fry carrots, green beans, potatoes and cauliflower florets one by one for 2 minutes or until vegetables gets tender. Keep them aside.
2. In another pan, heat 1 tbsp oil. Toss the capsicum / bell pepper and onion for 2 minutes. It should be crunchy, not fully cooked.
Lets Combine all the preparation and make a yummy Veg Kolhapuri.
1. Heat butter in a pan. Add bay leaf and cumin seeds. Let the cumin seeds splutter.
2. Add tomato gravy. Stir it and cover it. Let it cook for 10 minutes over medium heat. Stir occasionally.
3. Add Onion paste. Mix well and cook it for 5 more minutes. Add 1/2 cup water if needed. Stir occasionally.
4. Add salt, chili powder(Check the spice level first and then add), Cumin and coriander powder, garam masala and kasuri methi. Mix them very well. Cook it for 3 to 4 minutes. Add water if needed.
5. Add green peas, fried vegetables and tossed capsicum and onion into the gravy. Mix them and cook it for another 3 to 4 minutes over medium heat. You can add heavy cream if you like.
Note :- Below is the chili image, which I have used in this sabzi. It is easily available in any grocery store in US. You can use Dry Kashmiri Red chilies.