Ingredients:For the vegetable mix:
1 cup mixed vegetables (carrots, cauliflower, green beans, peas, etc.), chopped
1 potato, peeled and diced
Optionally, you can add 1/2 cup diced paneer (Indian cottage cheese) to enhance the taste and texture of the Veg Kolhapuri.
Salt to taste
2 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
2-3 dry red chilies
A pinch of asafoetida (hing)
For garnishing:
Fresh coriander leaves, chopped the Kolhapuri Masala:
2 tablespoons oil
1 onion, finely chopped
2 tomatoes, finely chopped
2 tablespoons grated coconut (fresh or desiccated)
2 teaspoons ginger-garlic paste
2 teaspoons Kolhapuri masala powder (readily available in stores)
1 teaspoon red chili powder (adjust according to your spice preference)
1/2 teaspoon turmeric powder
Include 1 teaspoon of cumin seeds and 1 teaspoon of coriander powder to add their aromatic flavors to the Veg Kolhapuri. salt to taste
For the tempering:
2 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
2-3 dry red chilies
A pinch of asafoetida (hing)
For garnishing
Fresh coriander leaves, chopped
Instructions:
Boil the mixed vegetables, potato, and paneer (if using) in salted water until they are partially cooked. Drain the water from the vegetables and set them aside for later use.
In a pan, heat 2 tablespoons of oil for the Kolhapuri masala.
Add the chopped onion to the pan and sauté it until it caramelizes and turns a rich golden brown color.
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes to the pan and cook them until they soften and break down into a mushy consistency.
Now, add the grated coconut, Kolhapuri masala powder, red chili powder, turmeric powder, cumin seeds, coriander powder, and salt. Mix well and cook for a couple of minutes until the spices are well roasted.
Allow the mixture to cool and then grind it into a smooth paste using a blender or food processor. Add a little water if needed.
In a large pan or kadai, heat 2 tablespoons of oil for the tempering. Add the cumin seeds, bay leaf, dry red chilies, and asafoetida
.
Allow them to sizzle for a few seconds, releasing their aroma and flavors. Add the ground Kolhapuri masala paste to the pan and cook for a couple of minutes to let the flavors meld.
Add the partially cooked vegetables, potato, and paneer (if using) to the pan. Mix well, ensuring the masala coats all the vegetables.
Cover the pan and simmer the dish for about 10-15 minutes, or until the vegetables are fully cooked and tender. Stir occasionally to prevent sticking and burning. Add water if needed to adjust the consistency of the gravy.
Once the vegetables are cooked, remove the pan from the heat.
Garnish the Veg Kolhapuri with freshly chopped coriander leaves.
Serve hot with naan, roti, or rice. Veg Kolhapuri pairs well with plain yogurt or raita on the side. Enjoy the spicy and flavorful dish!
.jpeg)
