Vegetable Kolhapuri (Sabji)

Vegetable Kolhapuri (Sabji)

Preparation time 20 minutes

Cooking time 30 minutes

For 4 Persons



For Kolhapuri Spicing:

Kashmiri Dry Red Chilli 4

Poppy Seeds 1 tbsp

Coriander Granules whole 1 tbsp

Dry Coconut grated 2 tbsp

Sesame Seeds 1 tbsp

Cinnamon 1 small pc

Clove 5 buds

Black Pepper Granules 4

Big Cardamom 1


For Vegetable Mixture:

Oil 2 tbsp

Cumin Seeds ½ ts

Potato 1

Cauliflower 100 g

Green Beans / French Beans 100 g

Capsicum 100 g

Carrot 100 g

Green Peas 50 g

Salt to taste


For Gravy:

Oil 2 tbsp

Cumin Seeds ½ ts

Onion finely chopped 2

Garlic-Ginger Paste 1 tbsp

Tomato 3

Salt to taste

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Turmeric Powder ½ ts

Kitchen King Masala 1 ts


Fresh Coriander Leaves for garnishing



For Kolhapuri Spicing:

Preheat a non-stick pan.


Take all listed ingredients for Spicing in a pre-heated non-stick pan and dry roast very well.


Take care of not burning any ingredients.


When roasted, spread them on a dry cloth or a big plate and leave for few minutes to cool off.


Then, take in a dry grinding jar of mixer and crush to fine powder. Keep it a side.


For Vegetabel Mixture:

Chop all listed vegetables in long shape like strips and keep each vegetable separately.


Heat Oil in a pan.


Add Cumin Seeds.


When crackled, add all chopped vegetables one by one and add Salt. Mix well.


Cover the pan with a lid and cook until all vegetable soften. Add very little water only if required.


When all vegetable soften, remove pan from flame and keep it a side.


For Gravy:

Crush Tomato in mixer and keep it a side.


Heat Oil in a pan.


Add Cumin Seeds, Garlic-Ginger Paste, finely chopped Onion and Salt.


When Onion softens, add crushed Tomato and cook for 1 to 2 minutes on medium flame.


Then, add Red Chilli Powder, Coriander Cumin Powder, Turmeric Powder, Kitchen King Masala and prepared Kolhapuri Spicing and sauté very well on medium flame until Oil starts to get separated around the stuff in pan.


Now, add prepared Vegetable Mixture and water as required (approx. ½ cup). Continue cooking on medium flame while mixing slowly taking care of not crushing vegetable.


When mixed very well, remove pan from flame.


Take in a serving bowl.


Sprinkle Fresh Coriander Leaves to garnish.


Serve Fresh and Hot with Roti, Naan or Paratha of choice.


Vegetable Kolhapuri is a must Sabji on Menu of Indian Restaurants around in towns.


Here it is in your own kitchen.


Share and Enjoy !

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