Veg Kolhapuri

Name: Veg Kolhapuri
Total time: 2100 s
Yield: 4-5 servings
Ingredients: 2 potatoes (chopped); 1 carrot (chopped); 1 bell pepper (seeds removed, chopped); 1 cup cauliflower with stems (chopped); 1 cup frozen green peas; 3-4 tomatoes; 1 -inch piece ginger (chopped); 2 green chilies; 2-3 tablespoons cilantro (finely chopped); 2 whole dried red chilies; 2 tablespoons white sesame seeds; 1 bowl grated coconut; 1 teaspoon Kashmiri chili powder; 1/2 teaspoon turmeric powder; 2 teaspoons coriander powder; 1/2 teaspoon or to taste red chili powder; 1 teaspoon cumin seeds; 1/2 teaspoon garam masala; 1 bowl whipped heavy cream or fruit cream; Salt to taste; as needed Vegetable oil

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

This is a famous dish from Maharashtra, Veg Kolhapuri. It turned out very delicious.

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

This is a famous dish from Maharashtra, Veg Kolhapuri. It turned out very delicious.

Saved

Ingredients

30-35 minutes

4-5 servings

2potatoes (chopped)
1carrot (chopped)
1bell pepper (seeds removed, chopped)
1 cupcauliflower with stems (chopped)
1 cupfrozen green peas
3-4tomatoes
1-inch piece ginger (chopped)
2green chilies
2-3 tablespoonscilantro (finely chopped)
2whole dried red chilies
2 tablespoonswhite sesame seeds
1 bowlgrated coconut
1 teaspoonKashmiri chili powder
1/2 teaspoonturmeric powder
2 teaspoonscoriander powder
1/2 teaspoonor to taste red chili powder
1 teaspooncumin seeds
1/2 teaspoongaram masala
1 bowlwhipped heavy cream or fruit cream
Salt to taste
as neededVegetable oil

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Steps

30-35 minutes

1

Prepare all the ingredients. Heat oil in a pan, then add the potatoes and fry on high heat until crispy.
2

Remove the potatoes to a plate. Fry all the other vegetables in the same way until crispy. In a separate pan, add cumin seeds and sesame seeds and roast on low heat for 1 minute.
3

Add grated coconut and whole dried red chilies, and roast for 2-3 minutes. Let the mixture cool. Make a paste of tomatoes, green chilies, and ginger. Heat 2 tablespoons oil in a pan, add asafoetida and all the spices, and sauté. Add the green peas and sauté for 2-3 minutes. Grind the coconut mixture into a paste.
4

Add the tomato paste and Kashmiri chili powder, and fry the masala until the oil separates. Then add the coconut paste.
5

Add the whipped cream and cook the masala for 3-4 minutes, stirring. Add all the fried vegetables, garam masala, and salt. Mix well, cover, and cook for 3-4 minutes. Add chopped cilantro, mix, transfer to a serving bowl, garnish with cilantro, and serve with paratha, naan, roti, or rice.