recipe

Veg Kolhapuri Recipe

Preparation Time:  20 minutes

Cooking Time: 20 minutes

Serves: 3 servings

Ingredients for Masala:

1/3 cup Dry Coconut, grated or thinly sliced

1 teaspoon Dry Coriander Seeds

2 Dry Kashmiri Red Chilli* (or less)

1 teaspoon Poppy Seeds (or watermelon seeds or 3 cashew nuts)

1½ teaspoons Sesame Seeds (til)

1/2 inch piece of Cinnamon

2 Cloves

3 Black peppercorns, optional

Seeds of 1/2 Black Cardamom (or 1 green cardamom)

Ingredients for Sabji:

1/3 cup Potato, cut lengthwise

1/3 cup French Beans, cut into long pieces

1/3 cup Green Peas (fresh or frozen)

1/3 cup Carrot, cut lengthwise

1/3 cup Capsicum, cut lengthwise

1/4 teaspoon Fennel Seeds (saunf)

1 large Onion, sliced (approx. 1/2 cup)

1 teaspoon Ginger Garlic Paste

1 medium Tomato, finely chopped (approx. 1/3 cup)

1/4 teaspoon Turmeric Powder

Salt to taste

1/3 cup Milk, optional (or 1/3 cup water)

1/3 cup Water

2 tablespoons Oil

2 tablespoons finely chopped Coriander Leaves, for garnishing Note: This curry tastes very spicy. If you don’t want it to be spicy then add only 1/2 dry Red Kashmiri chilli instead of 2 chilies or just skip adding it or add red chilli powder. Add red chilli powder as per your taste along with turmeric powder in step-7. Directions: Dry roast all ingredients listed in masala section above (coconut, dry coriander seeds, dry kashmiri red chilli, poppy seeds, sesame seeds, cinnamon, cloves, black peppercorns and black cardamom seeds) in a pan until masala releases nice aroma; it will take around 1-2 minutes. Transfer them to a plate and let them cool at room temperature. Add roasted spices in a small jar of a mixer grinder and grind until smooth powder. Cut all the vegetables lengthwise. Boil potato, french beans, carrot and green peas in salted water until 90% cooked. They should be crunchy and not mushy after cooking. It will take around 7-8 minutes. (You can also steam cook them instead of boiling them in water) Heat 2 tablespoons oil in a pan over medium flame. Add fennel seeds and sauté for 15 seconds. Add sliced onion and sauté until it turns translucent. Add ginger-garlic paste. Sauté for a minute. Add sliced capsicum, chopped tomato and salt. Sauté until tomatoes turn soft. It will take around 3-4 minutes. Add masala powder (prepared in step-3) and turmeric powder. Mix well and cook for a minute. Add steamed/boiled vegetables (don’t add water). If you have not added salt while steaming/boiling veggies, add salt to taste. We have already added salt once in step-5, so add salt according to it. Stir and cook for 2-minutes. Add 1/3 cup milk and 1/3 cup water (or use the water drained from boiled vegetables). Mix well. Cook until you get the desired consistency of gravy or for around 4-5 minutes. Turn off the flame and garnish Veg Kolhapuri Sabzi with fresh coriander leaves.