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by Tarla Dalal
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Vegetable Kolhapuri Video
वेजिटेबल कोल्हापुरी रेसिपी | वेज कोल्हापुरी | रेस्टोरेंट स्टाइल वेजिटेबल कोल्हापुरी - हिन्दी में पढ़ें (Vegetable Kolhapuri in Hindi)
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Table Of Contents
about veg Kolhapuri▼ |
veg Kolhapuri step by step recipe▼ |
preparing the basic vegetable kolhapuri gravy▼ |
to make vegetable kolhapuri subzi▼ |
notes of vegetable kolhapuri▼ |
calories of veg Kolhapuri▼ |
video of veg Kolhapuri▼ |
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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Vegetable Kolhapuri recipe - How to make Vegetable Kolhapuri
Tags
Maharashtrian BhajiSabzis with GraviesTraditional Indian SabzisSauteIndian PartyKadai VegDinner Sabzi
Preparation Time:   Cooking Time:   Total Time:   Makes 3 servings
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For Vegetable Kolhapuri
1 recipe basic kolhapuri gravy
2 tbsp oil
1/2 cup blanched cauliflower florets
1/4 cup boiled green peas
1/4 cup chopped and blanched french beans
1/2 cup capsicum cubes
1/4 cup chopped and blanched carrot
1/2 cup paneer (cottage cheese) cubes
1 tbsp broken cashew nut (kaju)
salt to taste
2 tbsp fresh cream
Method
For vegetable kolhapuri
Vegetable Kolhapuri Video by Tarla Dalal
Vegetable Kolhapuri recipe with step by step photos
Notes of Vegetable Kolhapuri
- Vegetable Kolhapuri is a spicy subzi, but you can adjust the spice leavels as per your taste.
- Make a batch of the traditional Maharashtrian Malvani masala and store it in an air-tight container and use as required.
- We have used cauliflower, green peas, French beans, capsicum, carrot and paneer. You can make the subzi with vegetables of your choice.
- 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
- In a big mixer jar, take chopped tomatoes. Use red and firm tomatoes to get that perfectly bright Kolhapuri gravy.
- Add the cashewnuts.
- Add dry red Kashmiri chillies.
- Add 2 tbsp of water and blend in a mixer to smooth paste. Keep aside.
- 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.
- Add the cumin seeds.
- Once the seeds crackle, add the whole spices like bayleaf, cinnamon, cloves and cardamom.
- Sauté on a medium flame for a few seconds. They will turn a little brown and release aroma.
- Add the garlic paste.
- Add the ginger paste.
- Add the green chilli paste.
- Again sauté on a medium flame for a few seconds.
- Add the onion cubes and sauté on a medium flame for 2 minutes.
- Add the prepared tomatoes - cashew paste.
- Add the chilli powder.
- Add turmeric powder.
- Add coriander powder.
- Add garam masala.
- Add Maharashtrian malvani masala.
- Add salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- 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
- Heat the oil in a broad non-stick pan.
- Add the cauliflower. We have chopped them into florets and also blanched them prior to adding.
- Add the boiled green peas.
- Add the chopped and blanched french beans.
- Add the capsicum.
- Add chopped and blanched carrots.
- Add the paneer cubes. Learn how to make fresh homemade paneer using our recipe.
- Add cashewnuts and salt.
- Sauté on a medium flame for 2 minutes.
- Add the prepared kolhapuri gravy.
- Add ¼ cup of water.
- And fresh cream.
- Mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot with your favourtite Indian bread like paratha, roti or naan.
Accompaniments
Basmati Rice Without Pressure Cooker, Perfect Steamed Basmati Rice
Chawal ki Roti
Jowar Pyaz Ki Roti ( Healthy Breakfast)
Khasta Roti
Nutrient values (Abbrv)per servingEnergy 313 cal Protein 6.8 g Carbohydrates 11.5 g Fiber 3.4 g Fat 26.7 g Cholesterol 6.7 mg Sodium 43.9 mg
Click here to view calories for Vegetable Kolhapuri
RECIPE SOURCE : Popular Restaurant Gravies