Veg Kolhapuri Recipe - Veggies in Sesame Coconut Tomato Sauce (Instant Pot/Saucepan)
Veg Kolhapuri Recipe - Veggies in Sesame Coconut Tomato Kolhapuri Sauce. Use up the leftover veggies in this flavorful sauce. Anything goes. Indian Version of Sloppy Veggie Sandwiches. Add cooked beans for added protein. Vegan Gluten-free Soy-free Nut-free Recipe.. Easily made oil-free
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1 tsp Coriander Seeds
- 2 tsp Sesame seeds
- 1/2 tsp Poppy seeds
- 1/2 tsp Black pepper corns
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Fenugreek seeds
- 1/2 tsp cumin seeds
- 4 dried red chilies cayenne or arbol for hot and california red or 1-2 guajillo for mild
- 2 tbsp shredded coconut
- 1/4 teaspoon Nutmeg powder
- 1/2 tsp or more paprika
- 1/4 tsp cinnamon
- 1/2 medium onion roughly chopped
- 2 tomatoes roughly chopped
- 1 inch ginger
- 5 cloves of garlic
- 1/4 tsp salt
- 2 cups cauliflower
- 1.5 cups sweet potato
- 1.5 to 2 cups other veggies carrots green beans, green peas etc
- 1/2 cup chopped bell pepper
- 1.5 to 2 cups water
- salt cayenne to preference
Heat a skillet over medium heat. Add all ingredients coriander seeds through cumin and roast for 2 to 3 minutes or until they start to change color. Add the chilies and coconut and continue to roast for a minute or until coconut starts to change color. Take off heat and mix in the nutmeg, paprika and cinnamon. Cool slightly and grind to a coarse powder in a spice grinder or small blender.
Add the sauce ingredients to a blender along with the ground spice mixture from above. Add a tbsp or so water and blend until smooth.
Heat 1 tsp oil in the same skillet over medium heat. Add the blended sauce mixture and cook for 6 to 8 minutes or until the garlic doesnt smell raw and the sauce thickens and changes color. Stir occasionally. You can store this sauce to use later at this point(in the fridge for upto 3 days).
Meanwhile, combine the veggies except bell pepper, in a saucepan with 2 cups of water. Add 1/2 tsp salt and cayenne to preference. Cover partially and Cook over medium hot until the veggies are al dente. (15 to 20 minutes). Fold in the bell pepper and peas in the last 5 mins. Add greens or cooked beans at this point if using.
Combine the cooked sauce mixture from Step 3 and cooked veggies and mix well. Simmer for 5 to 10 minutes or until desired consistency. Mash some of the veggies. Taste and adjust slat and heat and mix in. Garnish with cilantro and lemon and serve with crackers, toasted dinner rolls, garlic bread or flatbread.
Make the sauce on saute mode or in a separate skillet (step 1 to 3 above). Once the sauce is cooked, combine the sauce, chopped veggies, 1/2 to 3/4 tsp salt with 1 to 1.5 cups of water and Pressure cook for 14 to 15 minutes (manual) in an Instant pot or electric pressure cooker , Or 6 to 7 mins in a Stove top pressure cooker once the pressure has reached. Let the pressure release naturally, open, taste and adjust salt, garnish with cilantro and lemon. If there is too much liquid, cook on saute for a few mins to reduce.
For added protein, add cooked chickpeas or other beans along with the veggies when combining with the sauce.
For deeper flavor in the masala blend, add a generous pinch of ground cardamom and cloves as well.
Use 2 to 3 tbsp of premade Kolhapuri spice blend.
Make ahead: Make the sauce till step 3 and store refrigerated.
Pre cook the veggies by blanching or roasting until al dente. To serving, toss the veggies into the sauce and simmer for 7 to 8 mins. Add a bit of water if needed.
Or to serve, combine the stored cooked sauce, veggies, 1 cup water in an instant pot and cook for 14 mins on manual.
Nurititonal values based on one serving
Calories: 163kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 311mg | Potassium: 867mg | Fiber: 7g | Sugar: 11g | Vitamin A: 16760IU | Vitamin C: 128.9mg | Calcium: 86mg | Iron: 2.2mg