Veg Kolhapuri

What Goes With It

• Bhakri or chapati
• Steamed rice
• Plain yoghurt

Sides from the same cuisine on this site: Garlic Butter Naan, Chapati (Roti), Gluten-Free Naan.

Making Veg Kolhapuri, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toast the coriander seeds, cumin, chillies, cloves, cinnamon and peppercorns in a dry pan for 2 minutes.

   Mark done Start 2 min timer

2. Add the sesame seeds and toast 45 seconds more.

   Mark done

3. Tip those out, then toast the desiccated coconut alone for 90 seconds, until deep brown but not black.

   Mark done Start 90 sec timer

4. Grind everything together while still warm, adding 3 tbsp water, to a dark paste.

   Mark done

5. Heat 2 tbsp of the oil and fry one sliced onion for 8 minutes, until browned. Blend it into the masala paste.

   Mark done Start 8 min timer

6. Heat the remaining oil and fry the second onion for 6 minutes.

   Mark done Start 6 min timer

7. Add the ginger and garlic paste and cook 2 minutes, then the tomatoes, turmeric and salt for 6 minutes.

   Mark done Start 6 min timer

8. Stir in the ground masala and fry 4 minutes, until the oil separates.

   Mark done

9. Add the vegetables and the water, cover, and simmer 18 minutes.

   Mark done

10. Add the peas, simmer 3 minutes uncovered, and scatter the coriander over.

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

A Few Notes

Roast the coconut separately and last.

Grind the masala warm, with a little water.

It is meant to be dark and very hot.

If You're Missing Something

• Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Keeps 3 days refrigerated and improves overnight.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.