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veg Kolhapuri recipe | vegetable Kolhapuri restaurant style |

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Tarla Dalal

 11 January, 2020

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Table of Content

About Vegetable Kolhapuri down arrow
Ingredients down arrow
Methods down arrow
Notes of Vegetable Kolhapuri down arrow
Preparing the Basic Vegetable Kolhapuri gravy down arrow
To make Vegetable Kolhapuri subzi down arrow
Nutrient values down arrow

veg Kolhapuri recipe | vegetable Kolhapuri restaurant style | with 30 amazing images.

veg Kolhapuri recipe is a vegetable Kolhapuri restaurant style recipe which is from Kolhapur, Maharashtra. The vegetable Kolhapuri restaurant style is made from mixed vegetables ( french beans, green peas, carrots, onions cauliflower ) with paneer tossed in a Kolhapuri gravy enriched with fresh cream.

We show you how to make the Kolhapuri gravy recipe ( made from tomatoes, onions, spices and cashew nuts) step by step for the veg Kolhapuri recipe.

veg Kolhapuri recipe is a fabulous accompaniment for rotis, naans/kulchas and rice since it has a very appealing flavour that combines the tang of tomatoes, the crunch of onions, the pungency of spice powders and pastes, and the richness of cashews and cream!

Thanks to this melange of flavours and textures, the veg Kolhapuri is a favourite in Indian restaurants all over the world. It is also a common addition to festive menus, especially in wedding spreads.

Learn how to make veg Kolhapuri recipe | vegetable Kolhapuri restaurant style | with step by step photos and video below.

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Preparation Time

15 Mins

Cooking Time

10 Mins

Total Time

25 Mins

Makes

3 servings

Ingredients

Method

For vegetable kolhapuri
 

  1. To make veg kolhapuri, heat the oil in a broad non-stick pan, add the cauliflower, green peas, french beans, capsicum, carrot, paneer, cashewnuts and salt and sauté on a medium flame for 2 minutes.
  2. Add the basic kolhapuri gravy, approx. ¼ cup of water and fresh cream, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Serve veg kolhapuri hot.

veg Kolhapuri recipe | vegetable Kolhapuri restaurant style | Video by Tarla Dalal

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Vegetable Kolhapuri recipe with step by step photos

Notes of Vegetable Kolhapuri

 

    1. Vegetable Kolhapuri is a spicy subzi, but you can adjust the spice leavels as per your taste.
    2. Make a batch of the traditional Maharashtrian Malvani masala and store it in an air-tight container and use as required.
    3. We have used cauliflower, green peas, French beans, capsicum, carrot and paneer.  You can make the subzi with vegetables of your choice.
    4. Addition of fresh cream balances the spiciness and adds a rich creamy flavour. If you wish you can avoid the cream.
Preparing the Basic Vegetable Kolhapuri gravy

 

    1. In a big mixer jar, take chopped tomatoes. Use red and firm tomatoes to get that perfectly bright Kolhapuri gravy.
    2. Add the cashewnuts.
    3. Add dry red Kashmiri chillies.
    4. Add 2 tbsp of water and blend in a mixer to smooth paste. Keep aside.
    5. Heat the oil and butter in a deep non-stick pan. Butter burns very quickly than oil, so when you add both together, it raises the temperature to smoke point. Also, the mix of flavours is richer making the Veg Kolhapuri subzi more delicious.
    6. Add the cumin seeds.
    7. Once the seeds crackle, add the whole spices like bayleaf, cinnamon, cloves and cardamom.
    8. Sauté on a medium flame for a few seconds. They will turn a little brown and release aroma.
    9. Add the garlic paste.
    10. Add the ginger paste.
    11. Add the green chilli paste.
    12. Again sauté on a medium flame for a few seconds.
    13. Add the onion cubes and sauté on a medium flame for 2 minutes.
    14. Add the prepared tomatoes - cashew paste.
    15. Add the chilli powder.
    16. Add turmeric powder.
    17. Add coriander powder.
    18. Add garam masala.
    19. Add Maharashtrian malvani masala. 
    20. Add salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
    21. Once the gravy is cooked well you will see oil leaving the sides of the pan. Switch off the flame and keep aside. This gravy can also be made and stored in an air-tight container in the freezer for 2 weeks.
To make Vegetable Kolhapuri subzi

 

    1. Heat the oil in a broad non-stick pan.
    2. Add the cauliflower. We have chopped them into florets and also blanched them prior to adding.
    3. Add the boiled green peas.
    4. Add the chopped and blanched french beans.
    5. Add the capsicum.
    6. Add chopped and blanched carrots.
    7. Add the paneer cubes. Learn how to make fresh homemade paneer using our recipe.
    8. Add cashewnuts and salt. 
    9. Sauté on a medium flame for 2 minutes.
    10. Add the prepared kolhapuri gravy.
    11. Add ¼ cup of water.
    12. And fresh cream.
    13. Mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
    14. Serve hot with your favourtite Indian bread like paratha, roti or naan.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy313 cal
Protein6.8 g
Carbohydrates11.5 g
Fiber3.4 g
Fat26.7 g
Cholesterol6.7 mg
Sodium43.9 mg

Click here to view Calories for Vegetable Kolhapuri

The Nutrient info is complete

Your Rating*

user
Sairamcattering...H H SAHOO

Aug. 9, 2020, 5:19 p.m.

5 
user
Ankit

April 28, 2020, 3:57 p.m.

Mouth watering..??

5 
user
Tarla Dalal

April 28, 2020, 3:57 p.m.

thank you!!

user
Sairamcattering...H H SAHOO

April 11, 2020, 3:25 p.m.

Very good andhealthy tecipe. I want to try veritys of recipe And i have very intrested about cooking.Thnkyou.

5 
user
Tarla Dalal

April 11, 2020, 3:25 p.m.

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Big Foodie

Jan. 31, 2019, 9:30 a.m.

Nice rich, spicy and tasty vegetable.

5 
user
Janvi sanghavi

Sept. 16, 2016, 3:02 p.m.

The flavours of basic kolhapuri gravy is up to the mark and yummy . The spice level is perfect. It is definitely similar to the one which we get in restaurants.

5 
user
Sosale Mohana

May 19, 2016, 3:21 p.m.

I followed the recipe word to word. The curry was just superb. Thank you Tarla ji for helping me cook a great curry. The only addition was adding half teaspoon of amchur powder to make it a little sour. Obviously, this will affect the authenticity of the Maharashtrian recipe. Our family liked this and I felt it enhanced the taste.

5 
user
Foodie#417761

Aug. 5, 2015, 4:44 p.m.

I followed the same recipe from the popular restaurant gravies book of Tarla dalal and its contradicting. It has coconut in it instead of cashewnuts and not the same recipe. Kindly look through you entire recipe books and do not contradict.

2 
user
Tarla Dalal

Aug. 5, 2015, 4:44 p.m.

Hi, This above recipe we have upgraded it just recently. So now when the book will be printed again it will be replaced. Do try this above recipe we are sure you will love it. Happy Cooking !!

user

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