Why Make This Recipe
Spicy Veg Kolhapuri is a delightful dish that brings warmth and bold flavors to your table. It is perfect for both special occasions and everyday meals, offering comfort in every bite. This recipe is loaded with spices and a rich, creamy texture that makes it a family favorite. Plus, it’s packed with vibrant vegetables, making it a healthy choice as well.
How to Make Spicy Veg Kolhapuri
Ingredients:
- 1 tablespoon Kolhapuri Masala (Essential for authentic flavor; try to make it from scratch for the best taste.)
- 2 pieces Black Cardamom (Adds a deep, smoky aroma; substitute with green cardamom if needed.)
- 4 pieces Green Cardamom (Offers floral notes that enhance the overall profile.)
- 1 piece Star Anise (Contributes warm, sweet flavors that deepen the spice mix.)
- 4 pieces Cloves (Introduces a warm, slightly bitter flavor to balance spices.)
- 1 piece Cinnamon Stick (Adds sweetness and depth to the masala.)
- 10 pieces Black Peppercorn (Provides an extra kick of heat and flavor.)
- 1 tablespoon Cumin (A base ingredient that grounds the spice blend nicely.)
- 1 tablespoon Coriander Seeds (Infuses citrus undertones, brightening the mix.)
- 3 tablespoons Oil (Used for sautéing spices; choose a neutral oil for the best results.)
- 1 cup Grated Coconut (Enhances creaminess; key for a rich texture.)
- 2 medium Onions (Serves as the savory base; finely chopped for better cooking.)
- 1 tablespoon Ginger Garlic Paste (Introduces a fragrant depth that makes the gravy irresistible.)
- 2 tablespoons Red Chilli Paste (Adjust the heat level; soak and blend dried chillies for a smoother texture.)
- 1 teaspoon Garam Masala (A finishing touch that rounds out the flavors beautifully.)
- 2 medium Tomatoes (Adds acidity and sweetness; puree for a silky gravy.)
- 1/2 cup Cream (Balances the spice; substitute with coconut cream for a dairy-free version.)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (Elevates aroma and flavor, giving that unforgettable finish.)
- 2 cups Mixed Vegetables (Use capsicum, carrots, beans, and peas; fresh or frozen works perfectly.)
Directions:
- Start by heating the oil in a large pan over medium heat.
- Add the finely chopped onions. Sauté them until they turn golden brown.
- Stir in the ginger garlic paste and cook for another 2 minutes until fragrant.
- Add the black cardamom, green cardamom, star anise, cloves, black peppercorns, and the cinnamon stick. Cook for a minute to release the spices’ aromas.
- Mix in the cumin and coriander seeds, stirring well.
- Add the grated coconut and sauté for a few minutes until it’s slightly golden.
- Pour in the pureed tomatoes and cook until the mixture thickens.
- Now, add the red chilli paste and Kolhapuri masala. Mix thoroughly.
- Stir in the mixed vegetables, coating them well with the spice mixture.
- Add salt to taste and pour in some water if needed for desired consistency. Cook until the vegetables are tender.
- Finally, stir in the cream and sprinkle garam masala and kasuri methi on top. Cook for another 2-3 minutes.
How to Serve Spicy Veg Kolhapuri
Serve Spicy Veg Kolhapuri hot with steamed rice or chapati. You can garnish it with fresh coriander leaves for added flavor. It pairs wonderfully with some pickles and yogurt on the side.
How to Store Spicy Veg Kolhapuri
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can reheat it on the stove or microwave before serving.
Tips to Make Spicy Veg Kolhapuri
- For a richer flavor, allow the dish to cook longer on low heat after adding vegetables.
- Adjust the red chilli paste based on your spice preference.
- Freshly ground spices offer a more vibrant flavor than pre-ground ones.
Variation
For a protein boost, you can add paneer or tofu to the recipe. This addition transforms the dish into a more versatile option suitable for various palates.
FAQs
1. Can I make this dish vegan?
Yes, simply replace the cream with coconut cream and ensure that the Kolhapuri masala does not contain any non-vegan ingredients.
2. What vegetables can I use?
Feel free to use any combination of vegetables you like! Common choices include bell peppers, carrots, beans, potatoes, and peas.
3. Is Kolhapuri Masala available in stores?
Yes, you can find Kolhapuri Masala in most Indian grocery stores. However, making it at home will give you the best flavor!
Spicy Veg Kolhapuri
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful dish filled with warmth and bold flavors, perfect for special occasions and everyday meals.
Ingredients
- 1 tablespoon Kolhapuri Masala
- 2 pieces Black Cardamom
- 4 pieces Green Cardamom
- 1 piece Star Anise
- 4 pieces Cloves
- 1 piece Cinnamon Stick
- 10 pieces Black Peppercorn
- 1 tablespoon Cumin
- 1 tablespoon Coriander Seeds
- 3 tablespoons Oil
- 1 cup Grated Coconut
- 2 medium Onions, finely chopped
- 1 tablespoon Ginger Garlic Paste
- 2 tablespoons Red Chilli Paste
- 1 teaspoon Garam Masala
- 2 medium Tomatoes, pureed
- 1/2 cup Cream
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 cups Mixed Vegetables (capsicum, carrots, beans, and peas)
Instructions
- Heat oil in a large pan over medium heat.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger garlic paste and cook for another 2 minutes until fragrant.
- Add black cardamom, green cardamom, star anise, cloves, black peppercorns, and cinnamon stick. Cook for a minute to release the aromas.
- Mix in cumin and coriander seeds.
- Add grated coconut and sauté for a few minutes until slightly golden.
- Pour in pureed tomatoes and cook until thick.
- Add red chilli paste and Kolhapuri masala, mixing thoroughly.
- Stir in mixed vegetables, coating them well.
- Add salt to taste and pour in water if needed for consistency. Cook until vegetables are tender.
- Stir in cream, sprinkle garam masala and kasuri methi, and cook for another 2-3 minutes.
Notes
For a richer flavor, cook longer on low heat, and adjust the red chilli paste to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian