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Veg Kolhapuri
A popular Maharashtrian side dish recipe.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian, Maharashtrian, North Indian
Ingredients
2
Carrots
chopped
4
Potatoes
chopped
1/4
cup
Beans
chopped
3
tbsp
Green Peas
1/2
cup
Cauliflower
chopped
1
tsp
Red Chilli Powder
1/2
tsp
Turmeric Powder
3 to 4
Onions
finely chopped
4
Tomatoes
finely chopped
few
Coriander Leaves
chopped
1/2
inch
Ginger
3 to 4
Garlic Cloves
1
tbsp
Oil
as per taste
Salt
To Grind:
1/3
cup
Kopra (Dry Coconut)
2
tsptsp
Coriander Seeds
10
Cloves
4 to 5
Dry Red Chillies
1
tsp
Black Peppercorns
1
tsp
Saunf
2
tsp
Sesame Seeds
2
tsp
Gasa Gasa (Khus Khus)
1
inch
Cinnamon
3 to 4
Bay Leaf
1
tsp
Cumin Seeds
2
Cardamoms
2
tbsp
Oil
Instructions
Add the carrots, potatoes, beans, peas and cauliflower to a pressure cooker.
Pour enough water and pressure cook until 2 to 3 whistles or until cooked.
Heat 2 tblsp of oil in a pan.
Add the ingredients for grinding and fry for a minute.
Remove, cool and grind to a smooth paste.
Grind the ginger and garlic to a coarse paste.
Heat oil in a large pan over medium flame.
Add the ginger garlic paste and stir-fry for a minute.
Add the onions, red chilli powder, turmeric powder and saute until onions turn golden, about 3 to 5 minutes.
Add tomatoes and salt.
Stir well and cook until the oil starts to separate.
Add the ground paste and 3/4 to 1 cup of water.
Stir well and cook for 4 to 5 minutes.
Add the cooked vegetables and simmer for another 4 to 5 minutes.
Keep stirring from time to time.
Garnish with coriander leaves.
Remove from flame.
Serve as a side dish with rice, roti, paratha or naan.
Notes
Tip: If you want a dry gravy, adjust the quantity of water or simmer for longer time.