Veg Kholapuri Recipe Kit Recipe

Indian cuisine · 220 calories

Veg Kholapuri Recipe Kit recipe

About this recipe

Experience the bold and spicy flavors of Kolhapuri cuisine with our Veg Kolhapuri Recipe Kit! This kit guides you to create a rich and aromatic dish featuring perfectly boiled vegetables, a homemade masala paste, and a luscious tomato-based gravy. Every step is easy to follow, ensuring a restaurant-style result in the comfort of your home. Perfect for a hearty meal, this recipe is a must-try for spice lovers and Indian food enthusiasts. Order your Veg Kolhapuri Recipe Kit now on the AnyFeast website or app and bring the taste of Kolhapur to your kitchen!

Ingredients

  • 1kg 1kg Green Pepper
  • NaN Fresh Coriander Bunch
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Schwartz Coriander Leaf Jar
  • 500 G Fresh Vine Tomato 500g
  • 640G Birds Eye Country Mixed Vegetables
  • 200G East End Desiccated Coconut
  • 100G East End Cumin Whole Seeds
  • NaN Tilda Long Grain Rice
  • 100 G Rajah Garam Masala
  • 100 G Saras Turmeric Haldi Powder
  • 1 L Crisp N Dry Oil
  • 750 G Top-Op Table Salt Drums
  • 75G Greenfields Cayenne Pepper, 75G
  • 190G Natco Garlic & Ginger Paste, 190G
  • 100G Ginger 100G
  • 250 G Veenas Fresh Garlic

Instructions

  1. 1. Soak 1/4 cup of desiccated coconut in 1/2 cup of warm water for 15 minutes. Blend into a smooth paste and set aside.
  2. 2. Heat 2 tbsp of cooking oil in a pan. Add 1 tsp cumin seeds and let them splutter. Add 1 finely chopped onion and sauté until golden brown.
  3. 3. Add 1 tbsp garlic & ginger paste and sauté for 1-2 minutes. Add 1 finely chopped tomato and cook until soft.
  4. 4. Add 1/2 tsp turmeric powder, 1 tsp cayenne pepper, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix well and cook for 2 minutes.
  5. 5. Add 1 cup of mixed vegetables (carrots, beans, peas, cauliflower) and stir to coat with the masala. Cook for 5 minutes.
  6. 6. Pour in 1 cup of water and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender.
  7. 7. Add the coconut paste and mix well. Cook for another 5 minutes, allowing the flavors to blend.
  8. 8. Add 1/4 cup of chopped coriander leaves and 1/2 tsp of sugar. Adjust salt to taste. Simmer for 2 minutes.
  9. 9. Serve hot with rice or roti.