Veg Kolhapuri | How to make Veg Kolhapuri

By Survath Baseela  |  26th Sep 2016  |  
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  • Veg Kolhapuri, How to make Veg Kolhapuri
Veg Kolhapuriby Survath Baseela
  • Prep Time

    40

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

217

0

About Veg Kolhapuri Recipe

Mixed veg dish from kolhapur. Kolhapur cuisine is full of hot and spicy flavors.

Veg Kolhapuri is an authentic dish which is perfect to serve on all occasions. The Veg Kolhapuri is delicious and has an amazing aroma. Veg Kolhapuri by Survath Baseela will help you to prepare the perfect Veg Kolhapuri in your kitchen at home. Veg Kolhapuri needs 40 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Veg Kolhapuri. This makes it easy to learn how to make the delicious Veg Kolhapuri. In case you have any questions on how to make the Veg Kolhapuri you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Survath Baseela. Veg Kolhapuri will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Veg Kolhapuri

Ingredients to make Veg Kolhapuri

  • 1/2 tsp black pepper
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 3 red chillies
  • 4-5 fenugreek seeds
  • 1 inch cinnamon
  • 2 cloves
  • 1 green cardamom
  • 1-2 mace strands
  • 1 small back cardamom
  • Pinch of grated nutmeg
  • 1 small stone flower
  • 1 tsp sesame seeds
  • 1/2 tsp poppy seeds
  • 2 tbsp desiccated coconut
  • 1 1/2 cups of mixed vegetables (Potato, Carrot, French beans, cauliflower and Green peas)
  • 1/3 cup chopped bell pepper
  • 1 tomato
  • 1 big onion
  • 3/4 tbsp of ginger garlic paste
  • 1 tbsp coriander leaves
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • A pinch of asafoetida
  • 1 1/2 cup water
  • 2 tbsp oil
  • salt as required
  • A pinch of saffron

How to make Veg Kolhapuri

  1. Steam the chopped vegetables until completely cooked.
  2. Dry roast all the spices. Once the spices become fragrant, add in poppy seeds and desiccated coconut.
  3. Roast until desiccated coconut gets golden and once the spice mixture cools down, grind it to a fine powder.
  4. Heat oil in a pan and add chopped onions. Saute till golden.
  5. Add ginger garlic paste and chopped coriander leaves. Saute till the raw smell of ginger garlic paste goes away.
  6. Add in the chopped tomatoes. Saute until soft and oil leaves the sides.
  7. Add red chilli powder, turmeric powder and asafoetida. Stir and add bell pepper.
  8. Once bell pepper is half cooked add in the ground kolhapuri masala. Stir for a minute and add water, salt. Allow it to boil on a low flame.
  9. Once the oil floats, add in the steamed vegetables. Stir and add saffron strands. Stir and simmer for 4-5 minutes.
  10. Garnish with coriander leaves and serve hot.

My Tip:

You can add asafoetida at the time of adding vegetables. It will give more flavor of asafoetida to the dish.

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