Vegetable Kolhapuri | Lunch Recipe| वेज कोल्हापुरी | Chef Harpal Singh

Vegetable Kolhapuri is special and traditional mix veg sabzi of Maharashtra from the Kohlapur region and is prepared using special spice blend traditional to the region of Kohlapur. This is recipe is a restaurant style recipe as done in Shetty/South Indian restaurants in Mumbai

Ingredient Quantity
For Masala:
Black cardamom 1 no.
Cloves 3-4 no.
Cinnamon stick 1 no.
Black peppercorn 1 tsp
Dry red chilli 5-6 no.
Coriander seeds 1 tbsp
White sesame 1 tsp
Fresh Coconut grated ½ cup
Water ½ cup
Oil for cooking
For Gravy:
Cumin seeds 1 tsp
Onion chopped 1 no. (Big)
Ginger-garlic paste 1 tsp
Tomato chopped 2 no.
Salt to taste
Coriander powder 1 tsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Potato cut into cube size (Boiled) 1 no. (Big)
Carrot cut into cube size (Boiled) 1 no. (Small)
Cauliflower florets (Boiled) ½ no. (Small)
French beans cut into cube size (Boiled) 6-8 no.
Green peas (Boiled) ½ cup
Paneer cut into cube size 100 gm.
Water ½ cup
Dry red chilli 1 no.
Grated coconut for garnish
Coriander chopped for garnish

Method:
1. Heat 1 tbsp of oil in a pan; add black cardamom, cloves, cinnamon stick, black peppercorn, dry red chilli, coriander seeds and white sesame, mix well and sauté till spices become fragrant.
2. Add coconut, mix well and sauté for 1 min. or till coconut gets golden in color.
3. Remove this mixture in mixer jar, add water and grind to a smooth paste. Keep it aside.
4. Heat 1 tbsp of oil in same pan; add cumin seeds and sauté till its splutter.
5. Add onion, mix well and sauté for 2 min.
6. Add ginger-garlic paste, mix well and sauté for 1min.
7. Add tomato and mix well.
8. Add salt, coriander powder, turmeric powder, red chilli powder and garam masala powder, mix well and sauté for 3-4 min.
9. Add prepared paste, mix well and sauté for 2-3 min.
10. Add potato, carrot, cauliflower, beans and green peas, mix well and sauté for 1 min.
11. Add water and mix well.
12. Add Paneer, mix well and sauté for another 1 min.
13. Remove in serving bowl, garnish with dry red chilli, grated coconut and coriander leaves and serve hot.
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