Veg Kohlapuri – a healthy, spicy and semidry mixed vegetable Maharashtrian delicacy that is served as an accompaniment for Indian flat breads. The highlight of this dish is the freshly prepared kolhapuri masala powder that imparts this dish with an exquisite taste, fragrance and aromatic flavour. A choice of mixed vegetables are steamed, tossed and simmered along with the freshly prepared Kolhapuri masala. This aromatic and flavourful Veg Kolhapuri can be served with chappathi / paratha / steamed rice.
Cooking Time: 30 to 40 minutes
Serving: 3 to 4
This is a recipe I adapted from Dassana’s Veg Recipes. I have recreated Dassana’s recipe for Veg Kolhapuri with few changes according to my preference. The original recipe doesn’t include fresh creme or cashew paste. I found the kolhapuri masala a bit overpowering and hence added the cashew paste made with yoghurt. After adding the cashew paste made with yoghurt, the flavours were very well balanced and the textures were perfect with a restaurant style finish.
The long list of ingredients for preparing the Kolhapuri masala powder might look daunting, but once you gather all the ingredients it takes just 5 to 6 minutes to roast and grind the spices. You can also prepare the kohlapuri masala powder well ahead of time.
(beans, carrot, potato, cauliflower, peas, bell pepper)
|1/4 th cup each|
|Onion||1 medium size|
|Tomato||1 medium size|
|Ginger||1 inch piece|
|Garlic||3 to 4 cloves|
|Turmeric powder||1/2 teaspoon|
|Kashmiri red chilli powder||1/2 teaspoon|
|Fresh Creme or Cashew paste||1 to 1 1/2 tablespoon|
|Oil||1 to 2 tablespoon|
|Butter (optional)||1 tablespoon|
|Hing / Asafotedia||1/4 teaspoon|
|Coriander leaves / Cilantro||to garnish|
For Kolhapuri Masala (Dry roast & grind)
|Coriander seeds||1 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Black pepper (whole)||4 to 5|
|Methi seeds / fenugreek seeds||4 to 5|
|Kashmiri red chilli (or) Byadgi chilli||2 to 3|
|Cinnamon||1 inch piece|
|Cloves||2 to 3|
|Green Cardamom||2 pods|
|Mace / Javitri||2 strands|
|Stone flower / Pathar Phool / kalpasi (optional)||1 small piece|
|Poppy seeds / Khus Khus / Kasakassa||1/2 teaspoon|
|White sesame seeds||1 teaspoon|
|Desiccated coconut (or) fresh coconut||2 tablespoon|
- Wash, peel and chop the veggies into medium size pieces. Place all the vegetables except bell pepper in a pan, add 1 to 1 1/2 cups water and boil it. You can also steam the vegetables in a rice cooker. See that the vegetables are not be overcooked.
- Finely chop the onion and tomato. Finely the chop the ginger and garlic and crush it using mortar and pestle.
- To prepare Kolhapuri masala – Heat a pan and dry roast the ingredients – coriander seeds, cumin seeds, red chillies, black pepper, methi seeds, cinnamon, cloves, green cardamom, mace, nutmeg, stone flower and bayleaf. Dry roast in low flame for a minute or so until the spices leave a nice aroma. Now add the poppy seeds, white sesame seeds and desiccated coconut. Dry roast until the coconut slightly changes colour. Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind the dry roasted spices to a fine powder. The coconut and sesame seeds might leave some oil while grinding and might make the masala powder sticky. If the powder becomes too sticky, then add little bit of water and grind to a thick paste.
- Take a wide mouthed pan, add 2 tablespoon oil or 1 tablespoon oil and 1 tablespoon butter. When the oil is warm enough, add the chopped onion. Sauté the onions until it is soft and transparent. Now add ginger and garlic paste. Sauté until the raw smell of ginger and garlic goes way.
- Now add the chopped tomato. Stir and close the pan with a lid and cook in low flame for 3 to 5 minutes or until the tomatoes are soft and mushy.
- Add the chopped bell peppers and cook for 1 to 2 minutes until the bell peppers are soft. You can skip this step if you do not prefer to add bell peppers.
- Add 1/2 teaspoon turmeric powder, 1/2 teaspoon kashmiri red chilli powder and hing. Stir the contents and sauté for 30 seconds. If you are using regular chilli powder, then adjust the proportion as per your preference for spice level.
- Add the kohlapuri masala prepared earlier and stir well. Add about 1 to 2 tablespoons of water to the pan and mix well. Simmer the curry until you see some oil floating on top.
- Now add the steamed veggies or boiled veggies along with remaining water. Add salt.
- Simmer the curry for 3 to 5 minutes until the veggies and masala are blended well.
- Check for salt and spice level and add more salt and chilli powder if required.
- Now add 1 1/2 tablespoon fresh creme and mix well. Cook for a minute or so and switch off the flame. If you do not have fresh creme available, you can add 1 to 2 tablespoon cashew paste. For cashew paste – Grind around 10 to 12 cashews with water or yoghurt or milk and grind to a paste and add it to the above dish. ( Adding fresh creme or cashew paste is entirely optional. But adding this will give a professional restaurant finish to the dish. Also adding fresh creme or cashew paste balances out the overpowering effect of the masala).
- Garnish with coriander leaves.
- Variation – To the list of the vegetables mentioned above, you can also add baby corn.
- Variation – Add cubed paneer pieces in the end and cook the gravy for 2 to minutes. You can also fry the paneer and add it to the gravy.
- If you do not have stone flower/ pathan pool /kalpasi or nutmeg, it is ok. You can skip adding these spices while making the kohlapuri masala powder.
Check out my other subzi / gravy / curry varieties: