Sangli Special Veg Korma and Poori

Sangli Special Veg Korma and Poori

Homemade Veg Korma brings restaurant-style luxury right to your dining table with an incredibly simple method. This specific version captures the authentic flavors of Western Maharashtra, particularly the famous styles from Kolhapur and Sangli. The recipe relies on a rich, fresh wet paste made by grinding fresh grated coconut, toasted sesame seeds, green chilies, ginger, and garlic into a smooth consistency. A colorful medley of fresh vegetables, including potatoes, cauliflower florets, carrots, french beans, peas, and rich paneer cubes, creates a beautiful texture.

​The sizzling sound of golden pooris puffing up like little balloons in hot oil instantly brings back fond childhood memories. Festive mornings always felt special with the warm, comforting aroma of spices drifting through the entire house. Families traditionally gather around the kitchen during summers and special occasions like Akshay Tritiya to share these hearty meals together. Serving these traditional dishes keeps cultural heritage alive and turns an ordinary family lunch into a memorable celebration.

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Some Interesting facts about Sangli Special Veg Korma and Poori:-

​The Western Maharashtra version of Veg Korma stands out because it incorporates a special fresh coconut and sesame seed paste instead of the heavy cashew or cream bases common in North Indian variants. Local grocery stores in regions like Kolhapur even sell this wet masala paste pre-made due to its immense daily popularity. Frying the vegetables to about eighty percent completion before adding them to the gravy helps them retain a distinct bite and vibrant color. For the best non-greasy texture, experienced cooks fry each poori by pressing it gently to puff up and flipping it only once.

Sangli Special Veg Korma and Poori

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 1/4 cup grated fresh Coconut
• ​1 tbsp roasted Sesame seeds
• ​2 Green chilies
• ​1 inch Ginger
• ​5~6 Garlic Cloves
• ​1/4 cup Paneer cubes
• ​1/2 cup chopped French beans
• ​1/2 cup Cauliflower florets
• ​1 Medium peeled and chopped Potato​
• 1/4 cup sliced Carrots
• 1/2 cup green Peas
• few Cashew nuts
• 4 tbsp Cooking Oil
• ​1/2 tsp Cumin Seeds
• ​3 medium finely chopped Onions
• ​1 large chopped Tomato
• ​1 tsp Coriander powder
• ​1 tsp Kitchen king masala
• ​2 tsp Kanda-Lasun masala
• ​1 tsp Red chili powder
• ​1/2 tsp Garam masala
• ​Salt to taste
• ​hot Water as needed
• ​finely chopped Coriander leaves

Instructions

Step 1: Blend coconut, sesame seeds, green chilies, ginger, garlic and little water into a very smooth, fine paste in a blender and ola watan is ready.
​Step 2: Heat oil in a kadai and fry the cashews until they are golden and crunchy.
​Step 3: In the same oil, fry the potatoes, cauliflower, and carrots for a few minutes and keep them aside.
​Step 4: In the remaining oil, add cumin seeds.
​Step 5: Once they sizzle, add the chopped onions and a pinch of salt.
​Step 6: Sauté until the onions turn a deep golden brown.
​Step 7: Stir in the chopped tomatoes and cook until they become soft and blend completely with the onions to form a thick, unified base.
​Step 8: Add the prepared coconut-sesame paste to the kadai and sauté for about 2-3 minutes.
​Step 9: Add kanda-lasun masala, red chili powder, coriander powder, kitchen king masala, garam masala, salt, and coriander leaves and mix well.
​Step 10: Pour in hot water and mix well.
​Step 11: Add fried vegetables, peas, paneer, and toasted cashews.
​Step 12: Ensure everything is well-coated in the aromatic gravy.
​Step 13: Cover the kadai and let it cook on a low flame for exactly five minutes. Veg korma is ready.
​Step 14: Serve the Veg Korma piping hot with fresh, puffed-up puris and garnish with fried cashew nuts.

Notes

• Garnish the hot, aromatic korma with a generous handful of freshly chopped coriander leaves.
• Scatter the crispy, golden-fried cashew nuts on top right before serving to maintain their crunch.

Recipe Video

Servings

​Serve this luscious, rich vegetable curry alongside piping hot, fluffy pooris for an authentic traditional experience.