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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
Soak red dried chilies for 30 minutes.
Heat oil in a pan. Add onion and saute them for 10 minutes or until onion gets brown in color over medium heat.
Add cashew nuts and saute it for 2 more minutes.
Let it cool. Take sauteed 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
Boil water in a pan. Make a cross slit on the back of the tomatoes. Add tomatoes to the boiling water. Boil them for 2 minutes. Peel the skin of tomatoes.
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
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 get tender. Keep them aside.
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.
Heat butter in a pan. Add bay leaf and cumin seeds. Let the cumin seeds splutter.
Add tomato gravy. Stir it and cover it. Let it cook for 10 minutes over medium heat. Stir occasionally.
Add Onion paste. Mix well and cook it for 5 more minutes. Add 1/2 cup water if needed. Stir occasionally.
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.
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.
Yummy and spicy Veg Kolhapuri is ready. Garnish it with coriander and red dry chilies. Serve Veg Kolhapuri with Roti, Naan, Paratha or Kulcha.