Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy

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Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy |

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Tarla Dalal

24 December, 2024

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बेसिक कोल्हापुरी ग्रेवी - हिन्दी में पढ़ें (Basic Kolhapuri Gravy in Hindi)

Table of Content

About Basic Kolhapuri Gravy

Ingredients

Methods

Other basic gravy recipes :

How to make Kolhapuri gravy

Nutrient values

Ingredients

For Basic Kolhapuri Gravy

2 cups tomato cubes

10 cashew nuts (kaju)

4 whole dry Kashmiri red chilli , broken into pieces

1 tbsp oil

1 tbsp butter

1 tsp cumin seeds (jeera)

1 bay leaf (tejpatta)

4 clove (laung / lavang)

1 small stick cinnamon (dalchini)

2 cardamom (elaichi)

2 tsp garlic (lehsun) paste

1 tsp ginger (adrak) paste

1 tsp green chilli paste

1/2 cup onion cubes

1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1 tsp coriander (dhania) powder

1 tsp garam masala

1 tsp malvani masala

salt to taste

Method

Basic Kolhapuri Gravy recipe with step by step photos

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. Like Kolhapuri gravy recipe | Maharashtrian Kolhapuri 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 prepare Kolhapuri gravy recipe | Maharashtrian Kolhapuri 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 aromatic at home and add to make delicious Kolhapuri gravy.
24. Add salt and mix well.
25. Cook Kolhapuri gravy | Maharashtrian Kolhapuri 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 like Vegetable 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.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per cup

Energy	250 cal
Protein	3.5 g
Carbohydrates	13.5 g
Fiber	3.1 g
Fat	20.1 g
Cholesterol	20 mg
Sodium	89.8 mg

Click here to view Calories for Basic Kolhapuri Gravy

The Nutrient info is complete

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Archana Jain

March 13, 2025, midnight

Hi mam ....what is malvani masala....... How to made this gravy without Onion n garlic.........

Tarla Dalal

March 13, 2025, midnight

Archana here is the details. https://www.tarladalal.com/glossary-malvani-masala-2479i

Sri

March 13, 2025, midnight

What is Malvani masala. What is d ingredients

Tarla Dalal

March 13, 2025, midnight

Hi Sri, Malvani masala comes from Malvan a town in the Sindhudurg district on the west coast of Maharashtra but being on coastal area in konkon malvani cuisine is infused from Konkani, Maharastrian and Goan cuisines and that''s the reason most of the Malvani cuisine used coconut, coconut milk, tamarind, mango, kokam etc. Malvani masala is like garam masala made in Malvan region. Ingredients like whole garam masala cloves, cardamom, dry red chillies,nutmeg, staranise etc. the list is too big. Happy Cooking!!!

Archana

March 13, 2025, midnight

Basic Kholapuri gravy.. really nice recipe.. i have made one more batch of this gravy and stored it in the deep freezer.. for my next use.. Thank you for this prefect recipe..

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Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy |