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Kolhapuri Vegetables

A spicy Indian vegetable curry with yogurt, ginger-garlic paste, and roasted spices.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Kolhapuri Vegetables

Time3-4 minutes

Ingredients

Directions

  1. Heat oil and add the onions; stir-fry until light brown.

  2. Add the ground masala; sauté until well mixed and add the vegetable mixture.

  3. Bring to a boil, lower the heat, simmer 3-4 minutes, and serve.

Nutrition, whole recipe (rough)

535Calories
21 gProtein
42 gFat
24 gCarbs

Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Olive Oil1 tbsp (14g)119
Yogurt170g plain Greek100
Lemonjuice of 1 lemon (48ml)12
Cumin1 tsp ground (2.1g)8
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Coriandernot in our table0
Seednot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  4. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mixed vegetables
Make up the body of the curry and absorb the spiced sauce as they cook.
Yogurt
Adds tang and body to the marinade, and its mild acidity tenderises the vegetables.
Onion
Stir-fried until light brown, it builds sweetness and depth as the base of the sauce.
Dry grated coconut
Roasted and ground, it adds nutty richness and thickens the masala.
Coriander seeds
Toasted and ground, they add citrusy, warm aroma to the spice blend.

The step that matters

Sautéing the ground masala. Cooking the ground spices in hot oil until well mixed releases their fat-soluble aroma compounds. If the masala is added too soon or left too short a time, it tastes raw and dusty rather than rounded.

Swap the onion

How well each one fits the dish's main ingredients (yogurt, ginger, garlic, lemon, coconut, cinnamon, clove):

  1. Sweet potatofits better
  2. Broccolifits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against yogurt, ginger, garlic, lemon, coconut, cinnamon, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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