Скачать или смотреть SPICY VEG KOLHAPURI RECIPE | Dhaba Style Spicy Veg Curry

Veg Kolhapuri – a fiery, flavorful curry straight from the streets of Maharashtra! 🌶️🥘 This spicy and rich curry is made with a freshly ground masala, perfectly cooked veggies, and paneer for that dhaba-style magic. Serve it with naan, roti, or rice and experience restaurant-style taste at home.

👉 Perfect for lunch, dinner, or weekend special meals – this recipe will surely win hearts 💖.
If you love spicy food, this one’s for you! 🌶️🔥

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Prep time: 20 minutes
Cooking time: 20–25 minutes
Serves: 2–3 people

🔸 Kolhapuri Base Gravy

Ingredients:

Oil – 1 tbsp

Cinnamon – ½ inch

Cloves – 2–3 nos.

Peppercorn – 2–3 nos.

Black cardamom – ½ no. (or 1 small)

Green cardamom – 1 no.

Cumin seeds – ½ tsp

Coriander seeds – ½ tbsp

Very spicy chilli – 1–2 nos.

Kashmiri red chilli – 3–4 nos.

Poppy seeds – ½ tsp

Fresh coconut – 1½ tbsp

Water – 30–40 ml

Method:

Heat oil in a pan on low flame, add all whole spices and dry roast for 1–2 minutes.

Add coconut and roast till light golden brown.

Cool, transfer to a grinder, add water and make a fine paste. Keep aside.

🔸 Tomato-Cashew Puree

Tomatoes – 3–4 medium

Boiled cashews – 4–5 nos.

Grind into a smooth puree and keep aside.

🔸 Saute / Half-Fried Veggies

Oil – ½ tbsp

Cauliflower – ¼ cup (blanched)

Carrots – ¼ cup (diced)

Green peas – ¼ cup

French beans – ¼ cup

Onion petals – ¼ cup

Capsicum – ¼ cup

Method:

Stir-fry all veggies one by one on high heat for 1–2 mins each. Keep aside.

🔸 Main Gravy

Ingredients:

Oil – 1 tbsp

Cumin (Jeera) – ½ tsp

Bay leaf – 1 small

Dry red chillies – 1–2 nos.

Onions – 1 large (finely chopped)

Ginger garlic paste – ½ tbsp

Green chillies – 1–2 nos. (chopped)

Turmeric powder – ⅛ tsp (a pinch)

Kashmiri red chilli powder – ½ tbsp

Water – as required

Salt – to taste

Kashmiri red chilli paste – 2–3 tbsp

Paneer – 80–100 g (optional)

Garam masala – ½ tsp

Kasuri methi – ½ tsp

Fresh coriander – 1–2 tbsp (chopped)

Lemon juice – ½ tsp

Method:

Heat oil in a wok, add jeera, bay leaf, and dry red chilli, sauté for a minute.

Add onions and cook till light golden.

Add ginger garlic paste & green chillies, sauté 1–2 mins.

Lower flame, add turmeric + chilli powder, cook briefly.

Add prepared Kolhapuri base gravy + some water, cook for 4–5 mins till oil separates.

Add tomato-cashew puree, salt, and cook for 3–4 mins.

Add Kashmiri red chilli paste, cook 4–5 mins till masala thickens.

Add half-fried veggies, stir gently. Add little hot water if required for gravy consistency.

Add paneer (if using), garam masala, kasuri methi, coriander, and lemon juice. Mix well and cook for 1–2 mins.

🌟 Your rich, spicy Veg Kolhapuri is ready!
Serve hot with naan, roti, paratha, or steamed rice.

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