Ingredients
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2 Dried whole Kashmiri chilli
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1 inch cinnamon
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10 black peppercorns
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1 tspn khas khas (poppy seeds)
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1 tspn sesame seeds
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5 cloves
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1 black cardomom
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1/2 cup fresh grated coconut
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6 almonds
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10 Cashews
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1/2 cup green peas
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1 cup (Florets) cauliflower
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1 whole capsicum
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8 - 10 beans
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1 large potato
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2 large onion
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1 large Tomato
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1 tspn ginger - garlic - green chilli paste
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1 tspn kashmiri chilli powder
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1/4 tspn turmeric powder
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salt
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8 tbsp oil(Tastes best when cooked with little extra oil than usual
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1/4 cup water
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1 tspn Kasuri methi
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few finely chopped coriander leaves
Directions
If you’re craving for a very spicy meal full of nutrients and unique Indian flavors, then you should check out all recipes that hail from Kolhapur
Indian Cuisine – Maharashtrian recipe
Searching for an authentic Kolhapuri recipe? Then you are at the right place. being born and brought up in a place where I have always cherished having Maharashtrian food. This is something that can never be replaced with any other dish. The only reason is its unique flavors and combination of spices. I have tried almost all the authentic Maharashtrian delicacies so far. Also, I can assure you that this recipe is something that you would cherish having.
—— STEP 1 ——
Firstly let us prepare a fresh batch of Goda masala or Kolhapuri masala for this recipe. You can also store this mixture for up to 1 month in an airtight container in the refrigerator.
Ingredients for Kolhapuri masala mixture:
Dried Kashmiri chilli, cinnamon stick, black peppercorns, khas khas (poppy seeds), sesame seeds, cloves, black cardamom, fresh grated coconut, almonds, and cashews.
Dry roast all of the ingredients. Cool down completely and make a coarse-to-fine mixture of it in a grinding jar. You can add water to make it a liquid paste or keep it dry. When it’s watery, you have to consume it immediately. When it is ground without water, you can refrigerate it for a longer period. Add 1 tspn coriander powder at last and grind it or you can also use dry roasted whole coriander seeds
——STEP 2——
Sauté the below-mentioned vegetables for around ten minutes on a high flame. Give continuous stirring until their coatings are roasted till golden brown. Mind that we don’t want the vegetables to be fully cooked. The other 30% we will be cooking with the gravy so the flavors are infused into the vegetables.
Green peas, carrot, capsicum, cauliflower, French beans, and potato. These are the must-have veggies for this dish.
—— STEP 3——
We need gravy for this dish in which we will be adding this vegetable and spice mixture. So in a blender jar we take onions, tomatoes, ginger, garlic cloves, and green chilli. Grind it to a fine puree. set aside.
—— STEP 4 ——
Heat oil in a pan. Pour the gravy mentioned in step 3 and cook until the raw smell has completely gone. (Indicating that the gravy and oil are separated around the edges). Now add the spices like turmeric powder, red chilli powder, and kashmiri chilli powder. Add salt as per taste. Add 2 tspn of kolhapuri masala mixture that we prepared from step one and add sautéed vegetables also. Make sure you coat each and every vegetable thoroughly before adding any water. Cover and cook on a medium-high flame. Adjust salt. Add half a tsp honey (optional). Add crushed kasuri methi.
Once we add water, the flavors won’t get infused into the veggies. So remember, only for adjusting the consistency we add water. Crush a spoonful of kasuri methi between your palms and sprinkle it over & mix well. Garnish with finely chopped coriander leaves. Mix well so that the leaves do not turn darker due to the heat. Turn off the flame.
Things to Note:
- Do not overcook because we need crisp veggies for this dish and not soggy ones.
- Do not adjust the consistency to overwatery. Because this dish tastes best only when it is in thick gravy form.
- Do not skip any spices mentioned in step one. Because only those will give you the authentic kolhapuri taste.
- Tastes best with Phulka roti or tandoor roti & even naan.
