Veg Kolhapuri

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4Yield
4Servings
20 mPrep Time
25 mCook Time
45 mReady In

Print Recipe

Cuisine: Indian
Course: Dinner

1 medium carrot diced and parboiled
8-10 florets of cauliflower parboiled
8-10 french beans cut into half inch pieces, parboiled
1/3 cup green peas parboiled
1″ ginger
4-6 cloves of garlic
5 tbsp of oil
1/2 dry coconut (khopra) grated
6-8 cloves
8-10 black peppercorns
1 tsp poppy seeds (khuskhus/posto)
1 1/4 tsp coriander seeds
6-8 whole dry red chillies
3 medium onions finely chopped
3 medium tomatoes finely chopped
2 tsp kashmiri red chilli powder
1 1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves chopped 2 tablespoons

For the Kolhapuri garam masala :

1/2 tsp fennel seed (saunf) powder
1″ cinnamon sick
1 stone flower (dagad phool)
1/2 tsp cumin seeds
2 bay leaves
2 black cardamoms
8-10 black peppercorns

Method

Grind ginger and garlic to a fine paste.
Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.
Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.
Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.
Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.
Add ginger and garlic paste and continue to sauté till lightly browned.
Add tomatoes, red chilly powder, turmeric powder, masala paste and half cup of water and cook for two minutes.
Add the parboiled vegetables, adjust salt and simmer for four to five minutes.
Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.

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