Kolhapuri Vegetable Recipe

Name: Kolhapuri Vegetable Recipe
Yield: 1
Cuisine: Indian

Recipe By Slurrp

A spice Maharashtrian curry straight from the city of Kolhapur, Fresh vegetables are cooked in yogurt, ginger-garlic paste, hot spices and lemon juice.

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Ingredients For Kolhapuri Vegetable Recipe

3 tablespoon Oil
2 Raw Potato medium size
0.5 cup Cauliflower
0.5 cup French beans
0.5 cup Capsicum
0.5 cup Carrots
0.5 cup Green Peas
3 Onions medium size
1 inch Ginger
4 No.s Cashew nuts
1 tablespoon Magaz
4 Tomato medium size
As required Salt
4 No.s Kashmiri red chillies
4 Garlic Cloves
1 teaspoon Oil
1 tablespoon Butter
1 teaspoon Cumin seeds
1 stick Cinnamon inch
1 No.s Bay leaf
1 Star anise no
2 No.s Green cardamom
1 teaspoon Black peppercorns
4 No.s Cloves
4 No.s Dry red chilly
1 tablespoon Red chilly powder
1 tablespoon Coriander powder
0.25 teaspoon Turmeric powder th
250 gram Paneer
2 tablespoon dry roasted coconut powder
1 teaspoon kasuri methi
1 teaspoon garam masala
1 tablespoon fresh coriander
1 teaspoon Lemon juice

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Directions : Kolhapuri Vegetable Recipe

STEP 1.Heat oil in a pan, add potatoes and cauliflowers, shallow fry on high heat until golden brown.

STEP 2.Add the remaining veggies and sauté on high flame for 2-3 minutes. Keep the veggies aside.

STEP 3.Heat oil in a wok, add onions and cook until it starts to turn brown.

STEP 4.Add ginger, cashew nuts, magaz, tomatoes and salt to taste, cook until tomatoes are mushy.

STEP 5.Cool down the mixture completely, grind the mixture to form a well puree.

STEP 6.Soak the kashmiri chillies in boiling water for 10 minutes.

STEP 7.Grind the soaked chillies and garlic into a fine paste, adjust the consistency by adding water.

STEP 8.Heat oil and butter in a wok, add the whole spices and sauté them for a minute, add the red chilly garlic paste, and cook until oil is released.

STEP 9.Add the red chilly powder, coriander powder and turmeric powder and mix well, add the freshly prepared pureed gravy, cook for 5-6 minutes.

STEP 10.Add the fried veggies and paneer, dry roasted coconut powder, salt to taste, kasuri methi and garam masala, stir and cook well for 5-6 minutes, add hot water as required to adjust the consistency of the gravy, cook further for 3-5 minutes.

STEP 11.Finish it with some freshly chopped coriander leaves and lemon juice, mix well and serve hot with roti or paratha.

Nutrition
value

2501

calories per serving

107 g Fat90 g Protein317 g Carbs134 g FiberOther

Current Totals

107 g Fat
90 g Protein
317 g Carbs
134 g Fiber

MacroNutrients

Carbs
317 g
Protein
90 g
Fiber
134 g

Fats

Fat
107 g

Vitamins & Minerals

Calcium
3145 mg
Iron
33 mg
Vitamin A
26189 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
12 mg
Vitamin B6
3 mg
Vitamin B9
788 mcg
Vitamin B12
0 mcg
Vitamin C
486 mg
Vitamin E
14 mg
Copper
3 mcg
Magnesium
724 mg
Manganese
56 mg
Phosphorus
1658 mg
Selenium
75 mcg
Zinc
15 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.