Jain Kolhapuri is a unique and flavorful variation of the traditional Kolhapuri curry that caters specifically to Jain dietary preferences. This spicy and aromatic dish is prepared without onion and garlic, yet retains the rich and bold flavours that Kolhapuri cuisine is known for.
Origin
Jain Kolhapuri is a delicious and spicy curry inspired by the bold flavors of Kolhapuri cuisine, originating from the city of Kolhapur in Maharashtra. Known for its fiery and aromatic dishes, Kolhapuri cuisine traditionally features robust spice blends and rich gravies. However, this Jain-friendly version is crafted without onion and garlic, making it ideal for those following Jain dietary practices or seeking a Satvik meal.
Key Ingredients in Jain Kolhapuri
- Paneer, Baby Corn, and Capsicum: These vegetables add texture and enhance the taste.
- Kolhapuri Masala: A blend of roasted spices such as red chilies, coriander seeds, cumin, and coconut gives this curry its signature spice kick.
- Tomato-Based Gravy: Fresh tomatoes form the base, adding richness without the need for onions.
- Cashew Paste or Poppy Seeds: These provide a creamy texture and balance the heat of the spices.
What Makes Jain Kolhapuri Special?
- No Onion, No Garlic: Perfect for those following Jain dietary customs or anyone seeking a Satvik meal.
- Spicy Yet Balanced: Despite being spicy, the addition of cashews or coconut ensures a well-rounded flavour.
- Versatile Pairing: Enjoy Jain Kolhapuri with phulkas, jeera rice, or plain parathas for a wholesome meal.
Jain Kohlapuri
Equipment
- 1 Mixie
- 1 Pan
Ingredients
Kohlapuri masala
- 4 tbsp Dry coconut Kopparai
- 2 tbsp Cashew
- 2 tsp Poppy seeds
- 1.5 tsp Cumin seeds
- 1 tsp Fennel seeds
- 2 inch Cinnamon
- 3 no Cardamom
- 5 no Cloves
- 2 no Guntur chilli
- 5 no Bedigi chilli
Vegetables
- 1 no Capsicum Bell pepper
- 6 no Babycorn
- 1 no Jalepeno optional
- 100 gm Paneer
Other ingredient
- 1/4 cup Curd smoothened
- 4 no Tomato
- 2 tsp Butter
- 1 tsp Oil
Spice powder
- 4 tbsp Kohlapuri masala
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1/2 tsp Red chilli powder
- As req Salt
Instructions
Making Kohlapuri Masala
- In a pan, dry roast poppy seeds, cumin seeds, fennel seeds, and red chilies for a few minutes until aromatic.
- Next, add cloves, cardamom, cinnamon, and dry coconut. Sauté until you get a fragrant aroma and the colour deepens.
- Allow the mixture to cool completely, then grind it into a fine powder.
- Kohlapuri masala is ready.
Making the Curry
- Grind tomatoes into a smooth puree.
- Chop baby corn and half of the capsicum lengthwise. Cut the paneer and the remaining half of the capsicum into cubes.
- Heat butter and oil in a pan.
- Add both the cubed and sliced capsicum and sauté well.
- Add the sliced Babycorn and saute it along with the Capsicum.
- Stir in coriander powder, cumin powder, turmeric powder, and salt. Sauté for a few minutes to enhance the flavours.
- Pour in the tomato puree, mix well, and cook until the raw smell disappears.
- Once the gravy thickens, add beaten curd and stir well.
- Finally, toss in the paneer cubes and mix gently.
- Enjoy your delicious Jain Paneer Kolhapuri with hot rotis, phulkas, or chapathi.
Notes
INSTRUCTIONS
Making Kolhapuri Masala
-
In a pan, dry roast poppy seeds, cumin seeds, fennel seeds, and red chilies for a few minutes until aromatic.
-
Next, add cloves, cardamom, cinnamon, and dry coconut. Sauté until you get a fragrant aroma and the colour deepens.
-
Allow the mixture to cool completely, then grind it into a fine powder.
- Kolhapuri masala is ready.
Making the Jain Kolhapuri Curry
- Grind tomatoes into a smooth puree.
- Chop baby corn and half of the capsicum lengthwise. Cut the paneer and the remaining half of the capsicum into cubes.
-
Heat butter and oil in a pan.
-
Add both the cubed and sliced capsicum and sauté well.
- Add the sliced Babycorn and saute it along with the Capsicum.
-
Stir in coriander powder, cumin powder, turmeric powder, and salt. Sauté for a few minutes to enhance the flavours.
-
Pour in the tomato puree, mix well, and cook until the raw smell disappears.
-
Once the gravy thickens, add beaten curd and stir well.
-
Finally, toss in the paneer cubes and mix gently.
-
Enjoy your delicious Jain Paneer Kolhapuri with hot rotis, phulkas, or chapathi.
Notes
- Adjust the spiciness according to your taste.
- Add the required quantity of Kolhapuri masala and store the balance in an air tight container.
