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…