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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Wash and prepare the vegetables: dice the potato, carrot, and chop the green beans. Separate the cauliflower into small florets.

Step 2

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.

Step 3

Heat 3 tablespoons of oil in a large deep pan over medium heat. Add the cumin seeds and let them crackle.

Step 4

Add the finely chopped onions and sauté until golden brown, about 4-5 minutes.

Step 5

Add the ginger-garlic paste and continue to sauté for another minute until the raw smell disappears.

Step 6

Stir in the finely chopped tomatoes and cook until they become soft and mushy, about 6-8 minutes.

Step 7

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.

Step 8

Add the blanched vegetables to the pan and mix thoroughly to coat the vegetables with the masala.

Step 9

Stir in the grated coconut and mix well. Cook for 2-3 minutes.

Step 10

Pour in 2 cups of water, add salt to taste, and bring the mixture to a boil.

Step 11

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.

Step 12

Garnish with freshly chopped coriander leaves and serve hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	(1848.3g)

Amount per serving	% Daily Value*
Calories	1132.3

Total Fat 66.8g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 244.4mg	0%
Total Carbohydrate 127.3g	0%
Dietary Fiber 36.5g	0%
Total Sugars 42.9g
Protein 22.8g	0%

Vitamin D 0IU	0%
Calcium 377.3mg	0%
Iron 12.9mg	0%
Potassium 3637.0mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 7.6%

Carbs: 42.4%