Veg Kolhapuri is a rich and delicious Maharashtrian style mixed vegetable gravy served as a side dish with roti, naan, paratha or rice dishes.
Made using a coconut gravy and mixed vegetables, this dish is found in all restaurants across Central and North India.
The recipe comes in two flavours - a gravy version and a dry version, depending on how one prefers it.
Whichever version you make, both are tasty and yummy. You can also add any vegetable that you prefer and is not restricted to what is mentioned in this mixed vegetable kolhapuri recipe.
Veg Kolhapuri Recipe
A popular Maharashtrian side dish recipe.
Course: Main Course, Side Dish
Cuisine: Indian, Maharashtrian, North Indian
Ingredients for Veg Kolhapuri
To Grind:
How to make Veg Kolhapuri
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Add the carrots, potatoes, beans, peas and cauliflower to a pressure cooker.
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Pour enough water and pressure cook until 2 to 3 whistles or until cooked.
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Heat 2 tblsp of oil in a pan.
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Add the ingredients for grinding and fry for a minute.
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Remove, cool and grind to a smooth paste.
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Grind the ginger and garlic to a coarse paste.
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Heat oil in a large pan over medium flame.
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Add the ginger garlic paste and stir-fry for a minute.
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Add the onions, red chilli powder, turmeric powder and saute until onions turn golden, about 3 to 5 minutes.
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Stir well and cook until the oil starts to separate.
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Add the ground paste and 3/4 to 1 cup of water.
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Stir well and cook for 4 to 5 minutes.
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Add the cooked vegetables and simmer for another 4 to 5 minutes.
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Keep stirring from time to time.
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Garnish with coriander leaves.
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Serve as a side dish with rice, roti, paratha or naan.
Tip: If you want a dry gravy, adjust the quantity of water or simmer for longer time.
Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.
