कोल्हापूरी सब्जी Vegetable Kolhapuri is an origin of Maharashtra, India. Its is mostly prepared by Marathi’s but now by all the Indians. Veg Kolhapuri Curry recipe is the fusion of coconut and cashew nut gravy with all most all the vegetables. It taste very delicious and I love to have Vegetable Kolhapuri curry with rice and it also goes well with Naan and Puri.Veg Kolhapuri Curry Recipe

Ingredients to make Veg Kolhapuri Curry Recipe

  • 1 cup vegetables(Carrot, Capsicum, Beans, Cauli flower, Potatoes, Green peas)
  • 2 large Onion
  • 1 large Tomato
  • 1 tbsp Ginger & garlic paste
  • Salt to taste
  • 1 tbsp Turmeric powder
  • 1 tsp Red chills powder
  • 1 tsp Dhaniya powder
  • 1 tbsp kitchen king masala
  • 1 tbsp oil & 1 tbsp ghee
  • 1 tbsp Butter
  • Coriander to garnish

Ingredients to make the gravy

  • 5 black pepper
  • 5 cloves
  • 2 cinnamon
  • 1 tbsp sesame seeds
  • 4 cashew nut
  • 5 coconut slice of 1 inch (brown skin to be removed)
  • few drop Oil to roast

Method to prepare Veg Kolhapuri Curry Recipe

  • Firstly heat a pan and add few drops of oil to it.
  • Roast all the above gravy ingredients and roast at a low flame, they should not be burned.
  • Let the ingredients cool at a room temperature.
  • Now make a fine paste of these ingredients add little water if necessary.
  • Keep it aside for late use.
  • Now wash and clean all the vegetables very well.
  • Chop all the vegetables into medium sized cubes/dices.
  • Boil all the vegetables and strain the water and keep aside for further use.
  • Heat a heavy bottom based pan and add 1 tbsp oil and 1 tbsp ghee in it.
  • Now add finely chopped onions and stir fry still they are slightly brown.
  • Now add finely chopped tomatoes to the onions and cook till they are soft.
  • Then add ginger and garlic paste to the onion and tomato mixture.
  • Cook these mixture well, for few second.
  • Now its time to add the gravy to the mixture and stir continuously, if not it will stick to the pan.
  • Then start the seasoning by add 1 tbsp turmeric powder, 1 tsp red chills powder, 1 tsp dhaniya powder, 1 tbsp kitchen king masala and salt to taste.
  • Stir slowly and continuously.
  • Now add 1 cup vegetables cooked and strained water to the gravy and stir well and cook.
  • Then add boiled vegetables to the gravy and mix well.
  • Close the pan with a lid and let it cook at low flame for few seconds.
  • Now add butter at last and again close the lid.
  • Garnish with coriander leaves and serve it with rice, chapati, curd and so on.Veg Kolhapuri with Rice and curd
Veg Kolhapuri Curry Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Persons
 
कोल्हापूरी सब्जी Vegetable Kolhapuri is an origin of Maharashtra, India. Its is mostly prepared by Marathi's but now by all the Indians. Veg Kolhapuri Curry recipe is the fusion of coconut and cashew nut gravy with all most all the vegetables. It taste very delicious and I love to have Vegetable Kolhapuri curry with rice and it also goes well with Naan and Puri.
Ingredients
  • 1 cup vegetables(Carrot, Capsicum, Beans, Cauli flower, Potatoes, Green peas)
  • 2 large Onion
  • 1 large Tomato
  • 1 tbsp Ginger & garlic paste
  • Salt to taste
  • 1 tbsp Turmeric powder
  • 1 tsp Red chills powder
  • 1 tsp Dhaniya powder
  • 1 tbsp kitchen king masala
  • 1 tbsp oil & 1 tbsp ghee
  • 1 tbsp Butter
  • Coriander to garnish
  • Ingredients to make the gravy
  • 5 black pepper
  • 5 cloves
  • 2 cinnamon
  • 1 tbsp sesame seeds
  • 4 cashew nut
  • 5 coconut slice of 1"(brown skin to be removed)
  • few drop Oil to roast
Instructions
  1. Firstly heat a pan and add few drops of oil to it.
  2. Roast all the above gravy ingredients and roast at a low flame, they should not be burned.
  3. Let the ingredients cool at a room temperature.
  4. Now make a fine paste of these ingredients add little water if necessary.
  5. Keep it aside for late use.
  6. Now wash and clean all the vegetables very well.
  7. Chop all the vegetables into medium sized cubes/dices.
  8. Boil all the vegetables and strain the water and keep aside for further use.
  9. Heat a heavy bottom based pan and add 1 tbsp oil and 1 tbsp ghee in it.
  10. Now add finely chopped onions and stir fry still they are slightly brown.
  11. Now add finely chopped tomatoes to the onions and cook till they are soft.
  12. Then add ginger and garlic paste to the onion and tomato mixture.
  13. Cook these mixture well, for few second.
  14. Now its time to add the gravy to the mixture and stir continuously, if not it will stick to the pan.
  15. Then start the seasoning by add 1 tbsp turmeric powder, 1 tsp red chills powder, 1 tsp dhaniya powder, 1 tbsp kitchen king masala and salt to taste.
  16. Stir slowly and continuously.
  17. Now add 1 cup vegetables cooked and strained water to the gravy and stir well and cook.
  18. Then add boiled vegetables to the gravy and mix well.
  19. Close the pan with a lid and let it cook at low flame for few seconds.
  20. Now add butter at last and again close the lid.
  21. Garnish with coriander leaves and serve it with rice, chapati, curd and so on.
Nutrition Information
Serving size: 4 Persons Calories: 132 kcal
हमारी कोल्हापुरी सब्जी अब तैयार है।