Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy (2024)

कोल्हापुरी ग्रेवी रेसिपी | महाराष्ट्रियन कोल्हापुरी ग्रेवी | बेसिक कोल्हापुरी ग्रेवी | वेज कोल्हापुरी ग्रेवी - हिन्दी में पढ़ें (Basic Kolhapuri Gravy in Hindi)

Other basic gravy recipes :

1. From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast-paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. LikeKolhapuri gravy recipe |MaharashtrianKolhapuri gravy |basic Kolhapuri gravy |then here are some popular basic gravy recipes that you might wanna try :

   ● Basic Pasanda Gravy

   ● Basic White Gravy

   ● Basic Spinach Gravy

   ● Basic Dum Aloo Gravy

   ● Basic Nawabi Paste

How to make Kolhapuri gravy

1. To prepareKolhapuri gravy recipe |MaharashtrianKolhapuri gravy |basic Kolhapuri gravy |take tomatoes in a mixer jar. Make use of fresh, red ripe tomatoes to get a naturally bright red coloured gravy. Also, the tomatoes have been washed and chopped before grinding.
   
2. Add cashews. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
   
3. Add Kashmiri red chillies. Kashmiri red chillies give a fiery red colour with spicy hint to the Kolhapuri gravy.
   
4. Add 2 tbsp of water in a mixer.
   
5. Blend till smooth and keep aside.
   
6. To cook the Kolhapuri paste, heat the oil and butter in a deep non-stick pan. The addition of oil along with butter prevents the butter from burning.
   
7. Once hot and melted, add the cumin seeds.
   
8. Add bay leaf.
   
9. Add cloves.
   
10. Add cinnamon.
    
11. Add cardamom and sauté on a medium flame for a few seconds or until aromatic.
    
12. Add the garlic paste.
    
13. Add ginger paste.
    
14. Add green chilli paste.
    
15. Sauté on a medium flame for 2 minutes or until they are soft and translucent.
    
16. Add the onions.
    
17. Sauté on a medium flame for a few seconds. Nothing can beat the aroma and flavour of freshly pounded paste. For the garlic-ginger-green chilli paste, you can crush 3 to 4 garlic cloves, 1” ginger and 1-2 green chillies in a mortar and pestle.
    
18. Add the tomatoes- cashew mixture.
    
19. Add chilli powder. We have used both regular red chilli powder and green chillies for the necessary spice. But, if you don’t prefer spicy food the skip adding one or decrease the quantity.
    
20. Add turmeric powder.
    
21. Add coriander powder.
    
22. Add garam masala. For a flavorful Kolhapuri gravy, use freshly prepared garam masala. I have made one using this detailed recipe of
    
23. Add malvani masala. Similarly, prepare aromaticat home and add to make delicious Kolhapuri gravy.
    
24. Add salt and mix well.
25. CookKolhapuri gravy |MaharashtrianKolhapuri gravy |basic Kolhapuri gravy |on a medium flame for 8 minutes, while stirring occasionally.
    
26. Use Kolhapuri gravy as required or cool completely and store in an air-tight container in the freezer for 2 weeks. Use the Indian Kolhapuri gravy as required to make delightful sabzi recipes likeVegetable Kolhapuri To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe.
    

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