Veg Kolhapuri is a vibrant and spicy vegetable curry originating from the Kolhapur region in Maharashtra, India. This flavorful dish combines assorted diced vegetables like cauliflower, carrots, potatoes, and bell peppers cooked in a rich, aromatic masala paste made from a blend of spices, onions, tomatoes, and other flavor-enhancing ingredients. The curry is known for its bold and fiery flavors, owing to the use of aromatic spices like red chilies, coriander, cumin, and more. Veg Kolhapuri offers a delightful medley of textures and tastes, making it a popular choice served with Indian breads like chapati or alongside steamed rice, showcasing the rich culinary heritage of Maharashtra.
Here’s a detailed recipe for making Veg Kolhapuri:
Ingredients:
For the Masala Paste:
- 1 large onion, roughly chopped
- 2 tomatoes, roughly chopped
- 1-inch piece of ginger
- 4-5 garlic cloves
- 2-3 dried Kashmiri red chilies (adjust to taste)
- 1 tablespoon desiccated coconut
- 1 tablespoon poppy seeds (khus khus)
- 1 tablespoon roasted peanuts
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1-inch piece of cinnamon stick
- 2-3 green cardamom pods
- 3-4 cloves
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 tablespoon vegetable oil
For the Curry:
- Assorted vegetables (cauliflower, carrots, potatoes, bell peppers, peas), diced – approximately 3-4 cups
- 1 onion, finely chopped
- 1 capsicum (bell pepper), thinly sliced
- 2 tablespoons vegetable oil
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
Masala Paste:
- Prepare the Masala Paste:
- Heat a tablespoon of oil in a pan. Add chopped onions and sauté until they turn golden brown.
- Add tomatoes, ginger, garlic, desiccated coconut, poppy seeds, roasted peanuts, coriander seeds, cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf.
- Sauté until the tomatoes soften and the raw aroma of spices fades.
- Add turmeric powder and red chili powder. Stir well and cook for another minute.
- Allow the mixture to cool. Then, blend it into a smooth paste using a blender or food processor. Set aside.
Curry:
- Preparation:
- In a pan, heat 2 tablespoons of oil. Add chopped onions and sauté until translucent.
- Add assorted diced vegetables (cauliflower, carrots, potatoes, bell peppers, peas) and sliced capsicum (bell pepper). Stir-fry for a few minutes until slightly tender.
- Cooking the Curry:
- Add the prepared masala paste to the vegetables. Mix well, ensuring the vegetables are coated with the masala.
- Add salt according to taste and stir.
- Cover the pan and cook on low-medium heat until the vegetables are cooked through, stirring occasionally. If needed, add a little water to prevent sticking and to achieve the desired consistency of the curry.
- Finishing Touch:
- Once the vegetables are cooked, adjust seasoning if required.
- Garnish Veg Kolhapuri with chopped coriander leaves.
- Serving:
- Serve hot with chapati, naan, or steamed rice.
Serving Suggestions:
- Veg Kolhapuri is a spicy and aromatic curry that pairs well with Indian breads like chapati, naan, or even rice.
- It’s a flavorful way to enjoy a variety of vegetables in a rich and spicy gravy.
Enjoy your Veg Kolhapuri, a delicious dish packed with bold flavors from the Kolhapur region!
