Veg Kolhapuri

Method

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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

Chef’s Tips

• Roast the coconut separately and last.
• Grind the masala warm, with a little water.
• It is meant to be dark and very hot.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Bhakri or chapati
• Steamed rice
• Plain yoghurt

Storage & Reheating

Keeps 3 days refrigerated and improves overnight.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.