Mirch-Cauliflower Kolhapuri | How to make Mirch-Cauliflower Kolhapuri

By Krithika Chandrasekaran  |  29th Mar 2016  |  
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  • Mirch-Cauliflower Kolhapuri, How to make Mirch-Cauliflower Kolhapuri
Mirch-Cauliflower Kolhapuriby Krithika Chandrasekaran
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

113

0

About Mirch-Cauliflower Kolhapuri Recipe

A spicy Maharashtrian preparation, Veg Kolhapuri, here I have kept it simple with Cauliflower and Chilies. The masala is also a cut-down version, but it certainly does not cut down on the flavour or taste!

Mirch-Cauliflower Kolhapuri

Ingredients to make Mirch-Cauliflower Kolhapuri

  • Kolhapuri masala :
  • cinnamon 1"stick
  • cumin seeds 1/2 tsp
  • fennel seed (saunf) powder 1/2 tsp
  • star anise (Chakri phool) 1
  • bay leaves 2
  • Black cardamoms 2
  • Black peppercorns 7-8
  • Other Ingredients :
  • ginger-garlic paste- 1 tsp
  • Mixed boiled vegetables - 1 and 1/2 cups
  • oil 4 and 1/2 tbsp
  • Dry coconut (khopra) grated
  • cloves 8
  • Black peppercorns 8
  • poppy seeds (khuskhus/posto) 1 tsp
  • coriander seeds 1 tsp
  • Whole dry red chillies 6
  • onions chopped 2 large sized
  • tomatoes chopped 2 large sized
  • red chilli powder 1 and 1/2 tsp
  • turmeric powder 1 tsp
  • salt to taste
  • Fresh coriander leaves, chopped

How to make Mirch-Cauliflower Kolhapuri

  1. Grind all the ingredients of the Kolhapuri garam masala to an almost fine powder and keep it aside.
  2. Heat 2 tbsp of oil in a kadai. Add the grated kopra, cloves, peppercorns, khus-khus, coriander seeds, red chillies and lightly fry them.
  3. Keep aside 1/4th of the chopped onions and add the remaining to the pan. Cook till it turns slightly brown in colour. Cool and grind these ingredients to a paste with little water.
  4. Heat remaining 2 tbsp oil in another pan. Add the remaining chopped onions and saute till it's brown. Add the ginger-garlic paste and continue to saute.
  5. Now add the chopped tomatoes, haldi, red chilli powder, ground masala paste, 1/2 cup water and cook it for 2 minutes.
  6. Add the boiled vegetables and simmer for 4-5 minutes. Then add the Kolhapuri masala powder, check for salt and mix it well.
  7. Garnish with coriander leaves and serve it hot.

My Tip:

You can also prepare the Kolhapuri dry masala ahead of time and store it in a clean and dry container. This versatile masala can be used for many dishes.

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