Kolhapuri curry
Fried vegetables and paneer in a rich, spiced mawa gravy
IndianA festive mixed vegetable curry from Kolhapur: fried potatoes, beans, carrots and paneer with peas, corn and three colours of capsicum, in a thick gravy of tomato, onion, mawa, cashew and yogurt spiced with coriander seed, cardamom and dried pomegranate. Topped with fresh cream, it's rich enough for a party. Serve hot with naan or choppadia.
- Total time
- 75 min
- Difficulty
- hard
- Serves
- 8
Ingredients
- 5 ½ oz potatoes1 cup, cut into 3.5 cm pieces
- 3 ⅞ oz French beans1 cup, sliced
- 4 ½ oz carrots1 cup, cut into 2.5 cm pieces
- 5 ½ oz paneer1 cup, cut into 2.5 cm cubes
- 5 ½ oz shelled peas1 cup, boiled
- 5 ½ oz sweetcorn kernels1 cup, boiled
- 1 green capsicum (bell pepper)large, cut into 2.5 cm strips
- 1 red capsicum (bell pepper)large, cut into 2.5 cm strips
- 1 yellow capsicum (bell pepper)large, cut into 2.5 cm strips
- 4 tbsp oil
- 2 tsp saltor to taste
- 2 tbsp Punjabi garam masalasee the Punjabi garam masala recipe
For the paste
- 14 oz tomatoes4 medium
- 3 ½ oz onions1 cup
- 2 ⅞ oz mawa (khoya)¾ cup, grated
- 2 ⅛ oz cashew nut powder½ cup
- 9 oz plain yogurt1 cup
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp red chilli paste
- 3 tbsp coriander seeds
- ½ tsp cardamom seeds
For topping
- 2 tbsp fresh cream
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Method
0/7 doneStep 1: Heat oil for deep frying and deep fry 5 ½ oz potatoes, 3 ⅞ oz French beans, 4 ½ oz carrots and 5 ½ oz paneer one batch at a time until golden. Drain on kitchen paper.
12 minStep 2: Blend 14 oz tomatoes, 3 ½ oz onions, 2 ⅞ oz mawa (khoya), 2 ⅛ oz cashew nut powder, 9 oz plain yogurt, 2 tsp ginger paste, 2 tsp garlic paste, 1 tsp red chilli paste, 3 tbsp coriander seeds, ½ tsp cardamom seeds and 1 tsp dried pomegranate powder (anardana) to a smooth paste.
Step 3: Heat 4 tbsp oil in a large pan, add the paste and cook for 4 minutes, stirring.
4 minStep 4: Add 1 green capsicum (bell pepper), 1 red capsicum (bell pepper) and 1 yellow capsicum (bell pepper) and cook for 5 minutes.
5 minStep 5: Add the fried vegetables and paneer, 5 ½ oz shelled peas, 5 ½ oz sweetcorn kernels and 2 tsp salt and cook for 10 minutes, until the gravy is thick.
10 minStep 6: Stir in 2 tbsp Punjabi garam masala and cook for 2 minutes.
2 minStep 7: Spoon the curry into a serving bowl and top with 2 tbsp fresh cream. Serve hot with naan or choppadia.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 25 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kolhapuri curry take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
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