Kol-Pu Veg is a fantastic blend of Kolhapuri and Punjabi cuisine. Punjab is a state in northern part of India known for its rich and creamy dishes. While Kolhapur is a city on the south-western part of Maharashtra that is known for its spicy and flavorful curries.
Being a Kolhapuri myself, I was raised with Kolhapuri cuisine as a central part of our daily menu. But I am also a great fan of Punjabi food. So I wanted to bring together the richness of Punjabi dishes with flavors of Kolhapuri spices. Kol-Pu Veg is one such combination that has a rich and creamy gravy of a Punjabi dish with spicy flavors from Kolhapur.
About Kol-Pu Veg
Kol-Pu Veg is an easy recipe. Basically, there are 3 main steps to this recipe –
- Prepare the gravy paste for the dish by grinding the spices with onions and tomatoes in a wet grinder
- Next chop all the vegetables you want for the dish. I always recommend using fresh vegetables for an amazing result instead of using frozen pre-cut veggies.
- The third step is the one where all the ingredients come together and become a masterpiece when cooked on a medium flame.
While I have used cabbage, cauliflower, capsicum, carrots and peas for this round of Kol-Pu veg, you can add any combination of mixed vegetables like potatoes and french beans. This dish has a slightly thick gravy that can be adjusted to your liking. Also, you can adjust the spice level as per your preference. The instructions reflect a medium spicy level for the Kol-Pu veg.
Kol-Pu veg is a versatile dish. You can serve this dish with Naan, Chapatis or Pooris. You can also serve this dish with jeera rice as I have done here.
So try out this recipe and let me know if this was your tummy to heart moment…
160g onion, sliced
125g Tomato, sliced
80g khawa / mawa (unsweetened evaporated milk)
1 tbsp Kolhapuri masala powder (10g)
1 ½ tsp Kasuri methi (dried fenugreek leaves)
6g green chillies
½ tsp cardamom (1g)
¼ cup water for grinding masala
1 tsp salt
1 tbsp oil
1/8 tsp asafoetida
½ tsp turmeric
¼ tsp red chilli powder
2 tbsp whole cream
1 cup water for cooking
½ cup coriander, chopped
140g Capsicum, chopped
60g Green peas
60g carrot, chopped
150g cabbage, chopped
120g cauliflower florets
- In a mixer grinder add Kolhapuri masala powder, onion, tomato, green chilli, cashews, cardamom, ginger, garlic and ¼ cup water and grind everything to a fine paste.
- In a saucepan add oil, heat it. Next add butter and heat it as well.
- Once butter has melted and properly heated add Asafetida. Sauté for few seconds till asafetida changes color slightly.
- Add the fine masala paste, stir it for a minute.
- Next add turmeric powder and red chilli powder. Blend it with rest of the masala. Sauté everything till the masala starts to release oil at the edges.
- Add mawa/khawa and blend it properly with the sautéed masala.
- Next add 1 cup of water and stir it.
- Once water has reached the boiling point add chopped cabbage, capsicum, cauliflower, carrot and green peas and salt. Mix everything. The vegetables should be covered with the masala completely. Turn the flame to low level and cover the pan with a lid and cook for 10 minutes.
Note: Don’t boil the vegetables separately before adding to the masala. Let them cook in the masala itself so that the raw natural juices of all ingredients released will blend and give an amazing flavor.
- 10 minutes later remove the lid from the saucepan and add chopped cilantro
- Next, add hand crushed kasuri methi / dried fenugreek leaves. Blend it and again cover the saucepan with the lid. Let it cook for 2 minutes. let the aroma infuse with the veg.
- Next uncover the saucepan and add cream and combine it. Your Kol-Pu Veg is ready to be served. Serve it with chapati, paratha, plain rice. You can also serve it with jeera rice as I have done in the picture shown above.