Kolhapuri Vegetable

Kolhapuri Vegetable Recipe

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About Kolhapuri Vegetable Recipe:

A spice Maharashtrian curry straight from the city of Kolhapur, Fresh vegetables are cooked in yogurt, ginger-garlic paste, hot spices and lemon juice.

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  • 34 Ingredients
Ingredients
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Ingredients for Kolhapuri Vegetable Recipe

  • 3 tablespoon Oil
  • 2 Raw Potato medium size
  • 1/2 cup Cauliflower
  • 1/2 cup French beans
  • 1/2 cup Capsicum
  • 1/2 cup Carrots
  • 1/2 cup Green Peas
  • 3-4 Onions medium size
  • 1 inch Ginger
  • 4-5 No.s Cashew nuts
  • 1 tablespoon Magaz
  • 4-5 Tomato medium size
  • As required Salt
  • 4-5 No.s Kashmiri red chillies
  • 4-5 Garlic Cloves
  • 1 teaspoon Oil
  • 1 tablespoon Butter
  • 1 teaspoon Cumin Seeds
  • 1 stick Cinnamon inch
  • 1-2 No.s Bay Leaf
  • 1 Star anise no
  • 2-3 No.s Green cardamom
  • 1 teaspoon Black peppercorns
  • 4-5 No.s Cloves
  • 4-5 No.s Dry red chilly
  • 1 tablespoon Red chilly powder
  • 1 tablespoon Coriander powder
  • 1/4 teaspoon Turmeric powder th
  • 250 gram Paneer
  • 2 tablespoon dry roasted coconut powder
  • 1 teaspoon kasuri methi
  • 1 teaspoon garam masala
  • 1 tablespoon fresh coriander
  • 1 teaspoon lemon juice
Nutrition
  • 107g Fat(16.33%)
  • 90g Protein(13.74%)
  • 317g Carbs(48.50%)
  • 134g Fiber(20.48%)
  • Other(0.95%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Kolhapuri Vegetable Recipe

STEP 01

Heat oil in a pan, add potatoes and cauliflowers, shallow fry on high heat until golden brown.

STEP 02

Add the remaining veggies and sauté on high flame for 2-3 minutes. Keep the veggies aside.

STEP 03

Heat oil in a wok, add onions and cook until it starts to turn brown.

STEP 04

Add ginger, cashew nuts, magaz, tomatoes and salt to taste, cook until tomatoes are mushy.

STEP 05

Cool down the mixture completely, grind the mixture to form a well puree.

STEP 06

Soak the kashmiri chillies in boiling water for 10 minutes.

STEP 07

Grind the soaked chillies and garlic into a fine paste, adjust the consistency by adding water.

STEP 08

Heat oil and butter in a wok, add the whole spices and sauté them for a minute, add the red chilly garlic paste, and cook until oil is released.

STEP 09

Add the red chilly powder, coriander powder and turmeric powder and mix well, add the freshly prepared pureed gravy, cook for 5-6 minutes.

STEP 10

Add the fried veggies and paneer, dry roasted coconut powder, salt to taste, kasuri methi and garam masala, stir and cook well for 5-6 minutes, add hot water as required to adjust the consistency of the gravy, cook further for 3-5 minutes.

STEP 11

Finish it with some freshly chopped coriander leaves and lemon juice, mix well and serve hot with roti or paratha.