Kolhapuri Veg Pandhra Rassa (White)

A mild, creamy, and aromatic Kolhapuri white curry, made with coconut, cashews, and whole spices. This vegetarian version uses mixed vegetables instead of meat.

Preparation Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes Servings: 4 servings

Ingredients

• 2 cups Mixed Vegetables (potato, carrot, beans, cauliflower)
• 1/2 cup Fresh Coconut (grated)
• 2 tbsp Cashew Nuts
• 2 tbsp Poppy Seeds (khus khus)
• 1 Onion (sliced)
• 1 tsp Ginger-Garlic Paste
• 2–3 Green Chillies
• 1/2 tsp White Pepper Powder
• 2 Cloves
• 1-inch Cinnamon Stick
• 2 Green Cardamoms
• 2 tbsp Oil or Ghee
• 1/2 cup Milk or Coconut Milk
• Salt to taste
• Coriander Leaves for garnish

1. Preparation

   • Chop all vegetables into medium pieces and parboil them.

2. Preparing the White Masala

   • Grind coconut, cashews, poppy seeds, green chillies, and a little water into a smooth paste.

3. Cooking the Base

   • Heat oil or ghee in a pan.
   • Add cloves, cinnamon, and cardamom.
   • Add sliced onion and sauté until soft (do not brown).
   • Add ginger-garlic paste and cook for a minute.

4. Making the Gravy

   • Add the prepared white masala paste.
   • Cook on low flame until it thickens and oil separates slightly.

5. Adding Vegetables

   • Add the boiled vegetables and mix well.
   • Add milk or coconut milk and adjust consistency with water.

6. Simmering

   • Add salt and white pepper powder.
   • Simmer for 5–7 minutes until flavors blend well.

7. Serving

   • Garnish with coriander leaves and serve hot.