Kolhapuri Vegetables Mixed Vegetables
Experience the bold and vibrant flavors of traditional Indian cuisine with this Kolhapuri Vegetables Mixed Vegetables recipe. Featuring a medley of fresh produce like cauliflower, carrots, potatoes, and green beans, this dish is elevated with the fiery and aromatic Kolhapuri masala, a signature spice blend from Maharashtra. The addition of fresh coconut and a symphony of spices like turmeric, chili powder, and coriander creates a rich, luscious curry that’s perfect for pairing with roti, naan, or fluffy steamed rice. Easy to prepare and simmered to perfection, this hearty vegetarian dish is ideal for family dinners or festive occasions, bringing authentic regional flair straight to your table.
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Carrot, diced
- 1 cup Green beans, chopped
- 0.5 cup Green peas
- 1 cup Potato, diced
- 2 medium Onion, finely chopped
- 3 medium Tomatoes, finely chopped
- 1 tablespoon Ginger-garlic paste
- 0.25 cup Grated fresh coconut
- 2 tablespoons Kolhapuri masala (spice mix)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 3 tablespoons Oil
- 2 cups Water
- to taste Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Wash and prepare the vegetables: dice the potato, carrot, and chop the green beans. Separate the cauliflower into small florets.
In a large pot, blanch the cauliflower, carrot, green beans, green peas, and potato in boiling water for around 5-7 minutes. Drain and set aside.
Heat 3 tablespoons of oil in a large deep pan over medium heat. Add the cumin seeds and let them crackle.
Add the finely chopped onions and sauté until golden brown, about 4-5 minutes.
Add the ginger-garlic paste and continue to sauté for another minute until the raw smell disappears.
Stir in the finely chopped tomatoes and cook until they become soft and mushy, about 6-8 minutes.
Add the turmeric powder, red chili powder, coriander powder, and 2 tablespoons of Kolhapuri masala. Mix well and cook for 2 minutes to allow the spices to release their aroma.
Add the blanched vegetables to the pan and mix thoroughly to coat the vegetables with the masala.
Stir in the grated coconut and mix well. Cook for 2-3 minutes.
Pour in 2 cups of water, add salt to taste, and bring the mixture to a boil.
Reduce the heat to low, cover the pan with a lid, and let the vegetables simmer for 10-12 minutes or until they are cooked and the flavors are well combined.
Garnish with freshly chopped coriander leaves and serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 42.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3637 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
