Name: Restaurant-style Kolhapuri Mixed Vegetable curry! recipe by Mallika Chaudhary at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3
Ingredients: For the dry Kolhapuri spice powder-; 4-5 dry red chillies; 1/4 cup grated coconut; 1 tbsn coriander seeds; 1 tbsn white sesame seeds; 1 bay-leaf; 4-5 peppercorns; 3-4 cloves; 1 black cardamom; 1/3 cup cashews; 2-3 cloves garlic; 1 large piece of ginger; 2 large onions; For the curry–; 1/4 cup french beans; 1 Capsicum, sliced; 1/4 cup cauliflower florets; 2-3 baby potatoes, sliced; 1 large carrot, sliced; 1/2 cup fresh Paneer cubes (cottage cheese); 3 large ripe tomatoes, grated; 1 tbsn tomato paste; 2 tbsn fresh cream; 1 tsp+ 2 tsp+ 3 tbsn vegetable oil; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tbsn kashmiri red chilly powder; 1 tbsn Coriander powder; A pinch of garam masala; 1/2 tsp crushed Kasuri methi (dried Fenugreek leaves)

ABOUT Restaurant-style Kolhapuri Mixed Vegetable curry! RECIPE

Maharashtrian cuisine from Western India has given many incredible dishes to the Indian food scene and my favorite of the lot is spicy and flavorful Kolhapuri Mixed Veg curry. A thick curry with loads of vegetables, coconut-based gravy and a variety of spices, this is a popular Maharastrian dish originating from a city in Maharashtra called Kolhapur. This city is famous for the farming of fiery red hot chillies. Thus, it comes as no surprise that this dish named after the city involves dry roasting of red chillies with coconut and some whole spices before going ahead with making the main gravy base of this dish. It is spicy, flavorful and extremely tasty. I live in Ireland now and am a hard-core carnivore but whenever I visit my home-town in India and we go out to a restaurant to eat, the first thing I order is ALWAYS Kolhapuri Mixed vegetables curry with Dal tadka and butter naan. This dish prepared in Indian restaurants is insanely delicious! The vegetables are crunchy yet perfectly cooked, the gravy is silky, flavorful with just the right hint of sweetness to it and together the flavors just seem to sing in your mouth. This restaurant-style dish is a winner recipe to make at a dinner party for all your Indian food loving friends.

Ingredients Serving: 3

For the dry Kolhapuri spice powder-
4-5 dry red chillies
1/4 cup grated coconut
1 tbsn coriander seeds
1 tbsn white sesame seeds
1 bay-leaf
4-5 peppercorns
3-4 cloves
1 black cardamom
1/3 cup cashews
2-3 cloves garlic
1 large piece of ginger
2 large onions
For the curry–
1/4 cup french beans
1 Capsicum, sliced
1/4 cup cauliflower florets
2-3 baby potatoes, sliced
1 large carrot, sliced
1/2 cup fresh Paneer cubes (cottage cheese)
3 large ripe tomatoes, grated
1 tbsn tomato paste
2 tbsn fresh cream
1 tsp+ 2 tsp+ 3 tbsn vegetable oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsn kashmiri red chilly powder
1 tbsn Coriander powder
A pinch of garam masala
1/2 tsp crushed Kasuri methi (dried Fenugreek leaves)
1 small onion cut in cubes

Instructions

Start by making your home-made Kolhapuri spice powder. In a sauce-pan, dry roast the red chillies, grated coconut, sesame seeds, coriander seeds and all the whole spices on low flame, till crisp and aromatic. Transfer to a plate.
In the same sauce-pan, heat 1 tsp oil. Add the onions, cashews, garlic cloves and ginger. Cook on medium-low flame until the onions turn pink and translucent and switch off the gas. Cool completely.
In a blender, combine the roasted spices and the onion-ginger-garlic tempering. Blend to a fine powder. Transfer to a bowl to cool. Your Kolhapuri spice powder is ready!
Now, heat 2 tsp of oil in a pan. Keep the flame on high.
Add the beans, potatoes and carrots. Saute on medium-high heat till half-cooked (7-8 mins) and transfer to a plate. You can add a little water if the veggies start sticking to the pan.
In the same oil, pan-fry your paneer pieces till evenly browned. Add to the fried vegetables on the plate to cool. Instead of pan-frying, you can also choose to deep-fry or steam your vegetables until almost cooked.
Now, to make your yummy curry. In the same pan, heat 3 tbsn of oil.
Add the cumin seeds and fry for a few seconds.
Add the grated fresh tomatoes and also throw in your turmeric and salt. Mix well and cook covered for around 5-6 minutes or until you see the oil leaving the sides of the tomatoes.
Add your Kolhapuri powder and tomato paste to the tempering. Stir and cook for a couple of minutes more.
Add around 1/4 cup of water and all the dry spices. Mix well.
Add the cubed onion pieces and capsicum slices. Cover and cook for a few minutes till they sweat nicely.
Now throw in all the crunchy veggies and your paneer pieces. If the gravy seems thick, add more water to get the desired consistency.
Finally, add the cream. Mix well and simmer covered for around 7-8 mins on low heat.
Switch off the gas and add lots of chopped Coriander. Your delicious Kolhapuri mixed veg is ready! Serve hot with chapattis or rice! Enjoy!

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