Vegetable Kolhapuri
Braise vegetables in fragrant spice paste
- Time
- 40 min
- Serves
- 3
- Calories
- 280 kcal
- Protein
- 8 g
About this recipe
Vegetable Kolhapuri is a Rajasthani counterpart to the meaty Kolhapuri curries of Maharashtra—equally bold, built on a paste of dried Kashmiri chillies that yields a deep wine-red color and gentle, fruity heat rather than harsh bite. The dish honors the Kolhapuri tradition of grinding whole spices into a paste that coats and clings to the vegetables, creating layers of flavor as the paste fries briefly and then braises into the dish. The trick is not to fear the spice paste: frying it in hot oil for those crucial 2–3 minutes transforms its raw edges into mellow, rounded flavors. If you skip this step, the paste tastes thin and chalky on the vegetables. Sesame oil is worth seeking out here—its toasty warmth complements the Kashmiri chillies better than coconut or peanut oil. A soft potato, crisp-tender green beans, and cauliflower that's just cooked through create a symphony of textures. The lemon at the end cuts the richness and brightens the earthy spices. Make this a day ahead; the spice paste continues to mellow and deepen overnight in the fridge, making for an even better leftover. Serve with soft bhakri or warm roti, and nothing else—this curry is assertive enough to stand alone. If Kashmiri chillies aren't available, use guajillo or ancho chillies for a milder, fruitier paste.
Ingredients
Method
- 1 Soak dried Kashmiri chillies in warm water for 5 minutes. Drain and roughly chop.
- 2 In a small skillet, toast coriander, cumin, and fenugreek seeds over medium heat for 1 minute. Set aside.
- 3 In a blender, combine soaked chillies, onion, garlic, ginger, and toasted seeds with 2 tbsp water. Grind to a smooth paste.
- 4 Heat sesame oil in a large pan over medium heat. Carefully add the spice paste and fry for 2–3 minutes, stirring constantly, until oil separates.
- 5 Add potato and cauliflower. Toss well to coat with spice paste. Cook for 2–3 minutes.
- 6 Add green beans, salt, and 0.75 cup water. Cover and simmer for 20–25 minutes, stirring occasionally, until all vegetables are tender.
- 7 Finish with lemon juice and serve hot.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.