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Home » Indian Vegetarian Recipes » Curry Recipe » Veg Kolhapuri

Veg Kolhapuri

Published: January 30, 2023. Modified: January 30, 2023 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Spicy Mix vegetable curry that is made to mimic the flavors from Kolhapur, this Veg Kolhapuri sabji is the best, most flavorful, and restaurant-style recipe!

Mixed vegetables are cooked and then simmered in spicy, onion-tomato-garlicky gravy and served with Tandoori roti or garlic Naan!

Make this for any party or gathering; your guests will have a hard time believing this wasn’t ordered from a restaurant!

Veg Kolhapuri in a bowl, garlic naan and onion on the side
Jump to:
  • Why do I love this recipe?
  • Ingredients required
  • Step-by-step process
  • Notes, pro tips, and quick FAQs
  • Some More Curry recipes –
  • Veg Kolhapuri
  • Video

Today I am here with the famous and most-ordered recipe in an Indian restaurant; Veg Kolhapuri.

Kolhapur is a city in the Indian state of Maharashtra.

And before Kolhapuri readers mention in the comment section that there is no such recipe made in Kolhapur, You are right!

This dish is neither prepared nor served in hotels in Kolhapur nor any household kitchen. How come this name then came into existence?

This veg kolhapuri is a restaurant-style recipe that has evolved in restaurant kitchens.

They mix and match Punjabi and Maharastrian-style gravies in restaurants by cooking this Veg Kolhapuri recipe.

This recipe is a result of evolution. And to our surprise, it’s ordered a lot in restaurants in India, and people love it too.

While Veg Kolhapuri is more of a restaurant dish that’s evolved than an authentic dish from Kolhapur, the dry kolhapuri masala is added to the gravy hence the name kolhapuri.

You can also call it a mixed veg curry.

This curry tastes just like the one you get from North Indian restaurants.

I have prepared freshly ground masala powder with roasted spices, which imparts an aroma and makes the dish full of flavors.

In this spice powder, I have used poppy seeds, coconut, and red dried chilies, giving the dish its Kolhapuri touch.

This dish is a little time-consuming but still an easy and great way to impress a crowd.

Why do I love this recipe?

  • This recipe packs in a lot of veggies
  • It has sumptuous layers of flavor.
  • It has a combination of nutty, aromatic, and spicy flavors.
  • It is pantry friendly and uses common ingredients.
  • This is a restaurant-style recipe, so it’s awe-inspiring and perfect for dinner parties.

Ingredients required

(Ingredients and measurements are given in recipe card)

  • Kolhapuri Masala: We make this masala from scratch in this recipe, using various whole spices such as cardamom, peppercorns, cumin, coriander seeds, cumin seeds, poppy seeds, cloves, cardamom, cinnamon, and coconut. Make sure you use fresh coconut.
  • Red Chillies – Kashmiri Red Chili, kolhapuri chilies, and chili Powder: This recipe calls for three different chilies – this is what gives the spice and color to the dish.
  • Cashews: These balance the spices and add richness to the gravy.
  • Mixed Vegetables: We use diced capsicum (bell pepper), beans, carrots, onions, cauliflower, potato, and green peas in this recipe, but you can add any other vegetables or cubed paneer.
  • Oil – For cooking the gravy and frying the vegetables.
  • For the gravy – You will need tomato, onion, ginger, and garlic.
  • Spices – On top of red chili powder, you will also need salt, turmeric powder, garam masala, and kasuri methi.
pre-measured ingredients for Veg Kolhapuri

Step-by-step process

For Kolhapuri paste

  • Set a pan on low heat, add oil, the whole spices, and dry roast them on low flame for 1-2 minutes.
  • Add the coconut and, stir & cook for 3-4 minutes on low flame or until the coconut has turned light brown. Remove them to a plate & cool down to room temperature.
  • Transfer them to a grinding jar, add water and grind them into a fine paste. Keep it aside to be used later.
collage of making kolhapuri masala

For onion-tomato gravy

  • Heat 2 tablespoon oil in a pan. Add ginger, garlic, and green chilies. Saute for a few seconds.
  • Now add onion and saute them for 1 to 2 minutes or until onion gets translucent, over medium heat.
  • Add tomatoes, cashew nuts, red-dried Kashmiri chilies, kolhapuri chilies, and 1 cup of water. Stir well, cover the pan and let it cook for 10 minutes over medium heat.
  • Now switch off the flame and let the mixture cool down. Finally, take it into a blender jar and make a smooth puree. Keep it aside.
step by step process of making gravy for curry.

Vegetables for sabzi

  • Heat oil in a pan to fry the vegetables. Fry green beans and potatoes for 2 minutes or until both are tender. Then take them out on a paper napkin-lined plate. Now fry cauliflower florets and carrots the same way. Take them out, and in the same way, fry bell pepper and onions. Keep them aside.
  • Tip – If you don’t want to fry the vegetables, you can steam, air-fry them or roast them in the oven and use them.
collage of frying vegetables like green beans, cauliflower, carrots, potato, bell pepper and onion.

Let’s Combine all the preparation and make a yummy Veg Kolhapuri.

  • Heat 2 tablespoon oil in a pan.
  • Add tomato-onion gravy. Stir it and cover it. Let it cook for 15 minutes over medium heat. Stir occasionally.
cooking tomato onion gravy on slow flame.
  • Add kolhapuri paste, salt, red chili powder, and turmeric powder. Add some water if needed. Mix well and cook it for five more minutes. Stir occasionally.
  • Note – this gravy will splutter a lot, so be careful.
  • Add green peas, fried vegetables, and 1 cup of water to the gravy. Mix and cook them for another 3 to 4 minutes over medium heat.
  • Now add garam masala and kasuri methi. Stir well. Switch off the flame.
adding spices, kolhapuri paste, fried vegetables and kasuri methi in tomato onion gravy.
  • Yummy and spicy Veg Kolhapuri is ready. Garnish it with coriander/cilantro. Serve Veg Kolhapuri with Roti, Naan, Paratha, Tandoori roti, or Kulcha.
Veg Kolhapuri served with garlic naan, onions and green chili on a white plate.

Notes, pro tips, and quick FAQs

  • Make sure you cut the vegetables equal in size.
  • You can ton down this curry by reducing the chili powder.
  • I have used Kashmiri red dried chilies with kolhapuri red dried chilies which give a deep color and are low in heat. You can also add badyagi red chilies. So depending on the type of red chili added, you can increase or decrease the heat elements in this dish.
  • Add any veggies of your choice.
  • If you have ready-made Kolhapuri kanda-lasun masala or the Kolhapuri masala, add about three tablespoons instead of making it at home.
  • If you don’t have poppy seeds, you can skip using them.
  • For the best flavors, use fresh coconut. But if you don’t have fresh, use dried, unsweetened desiccated coconut.
Can I purchase Kolhapuri Masala separately?

Yes, absolutely. But still, for the fresh and best depth of flavors, I recommend making it from scratch. It comes together really quickly with ingredients you already have at home! You can prepare it in advance and keep it ready. It stays fresh for up to a week in the fridge.

Can I freeze this and reheat it?

I recommend freezing the gravy before adding the veggies. Then, whenever you want to serve it, add the veggies, simmer it, and finish it with some cilantro. The gravy stays suitable for up to 3 months in the freezer.

Can I use frozen vegetables?

Yes! Frozen vegetables will work for this recipe. Frozen veggies can be added directly and simmered.

How to make this curry without frying the vegetables?

To make this curry restaurant style, I have deep-fried the vegetables. But if you want to make this without frying veggies,
The first option is to steam all the cut veggies in a steamer or Instant pot until tender.
The second option is to roast the veggies in the oven or air-fryer and use them in the curry. The third option is sauté the veggies one by one in oil until tender.

close up shot of Veg Kolhapuri

Some More Curry recipes –

  • Potato curry
  • Paneer Lababdar
  • Reshmi Kaju Paneer
  • Malai Kofta
  • Matar Paneer

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Veg Kolhapuri
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5 from 1 vote

Veg Kolhapuri

Veg Kolhapuri is a vegetarian dish from Kolhapur, Maharashtra in India. It can be described as a mixed vegetable dry gravy dish. It is frequently eaten as a main course.
Course Side Dish
Cuisine Indian
Keyword Veg Kolhapuri
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 279kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

For Kolhapuri Paste

  • 1 tablespoon Oil
  • 1 inch cinnamon
  • 3 cloves
  • 5 peppercorn / black pepper
  • 3 green cardamom
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon poppy seeds
  • ⅓ cup fresh coconut
  • ½ cup Water

Vegetables

  • 1 ½ cup cauliflower florets
  • ¾ cup – carrots diced in bite sized pieces
  • 1 ¼ cup – bell peppers capsicum, cubed 1 inch pieces
  • 1 ¼ cup – green beans chopped into 1 inch pieces
  • 1 cup – potatoes diced into 1 inch cubes
  • ¼ cup – green peas I have used frozen
  • 1 cup – onion diced into in inch petal
  • Oil for frying

For tomato-onion gravy

  • 3 cups – roughly chopped tomatoes
  • 1 cup – roughly chopped onions
  • 2 – spicy green chilies
  • 1 teaspoon – chopped garlic
  • 1 inch ginger
  • 5 Kashmiri whole dried chilies
  • 3 Kolhapuri whole dried chilies
  • 10 Cashew nuts
  • ½ tablespoon salt or to taste
  • 2 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon Kasuri methi
  • 2 tablespoon oil
  • Water as required

Instructions

For Kolhapuri paste

  • Set a pan on low heat, add oil, and whole spices, and roast them on low flame for 1-2 minutes.
  • Add the coconut and, stir & cook for 3-4 minutes on low flame or until the coconut has turned light brown. Remove them to a plate & cool down to room temperature.
  • Transfer them to a grinding jar, add water and grind them into a fine paste. Keep it aside to be used later.

For onion-tomato gravy

  • Heat 2 tablespoon oil in a pan. Add ginger, garlic, and green chilies. Saute for a few seconds.
  • Now add onion and saute them for 1 to 2 minutes or until onion gets translucent, over medium heat.
  • Add tomatoes, cashew nuts, red-dried Kashmiri chilies, kolhapuri chilies, and 1 cup of water. Stir well, cover the pan and let it cook for 10 minutes over medium heat.
  • Now switch off the flame and let the mixture cool down. Finally, take it into a blender jar and make a smooth puree. Keep it aside.

Vegetables for sabzi

  • Heat oil in a pan to fry the vegetables. Fry green beans and potatoes for 2 minutes or until both are tender. Then take them out on a paper napkin-lined plate. Now fry cauliflower florets and carrots the same way. Take them out, and in the same way, fry bell pepper and onions. Keep them aside.
    Note – Make sure the vegetables are not fully cooked. It should still have some crunch.
  • Tip – If you don’t want to fry the vegetables, you can steam, air-fry them or roast them in the oven and use them.

Let’s Combine all the preparation and make a yummy Veg Kolhapuri.

  • Heat 2 tablespoon oil in a pan.
  • Add tomato-onion gravy. Stir it and cover it. Let it cook for 15 minutes over medium heat. Stir occasionally. After around 15 minutes, you will notice the oil is separating from the gravy, and the gravy is thick.
  • Add kolhapuri paste, salt, red chili powder, and turmeric powder. Add some water if needed. Mix well and cook it for five more minutes. Stir occasionally.
  • Note – this gravy will splutter a lot, so be careful.
  • Add green peas, fried vegetables and 1 cup water to the gravy. Mix and cook them for another 3 to 4 minutes over medium heat.
  • Now add garam masala and kasuri methi. Stir well. Switch off the flame.
  • Yummy and spicy Veg Kolhapuri is ready. Garnish it with coriander/cilantro. Serve Veg Kolhapuri with Roti, Naan, Paratha, Tandoori roti, or Kulcha.

Video

Notes

  • Make sure you cut the vegetables equal in size.
  • You can ton down this curry by reducing the chili powder.
  • I have used Kashmiri red dried chilies with kolhapuri red dried chilies which give a deep color and are low in heat. You can also add badyagi red chilies. So depending on the type of red chili added, you can increase or decrease the heat elements in this dish.
  • Add any veggies of your choice.
  • If you have ready-made Kolhapuri kanda-lasun masala or the Kolhapuri masala, add about three tablespoons instead of making it at home.
  • If you don’t have poppy seeds, you can skip using them.
  • For the best flavors, use fresh coconut. But if you don’t have fresh, use dried, unsweetened desiccated coconut.
  • This recipe is updated with new pics and video, originally published in May 2015.
 

Nutrition

Serving: 1person | Calories: 279kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 678mg | Potassium: 762mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5040IU | Vitamin C: 82mg | Calcium: 78mg | Iron: 2mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

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  • Shahi Paneer Kofta
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    Mix Kathol
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    Khatta Mag
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Reader Interactions

Comments

  1. Sidra Ali says

    May 08, 2015 at 12:29 am

    Looks so much delicious thanks for the wonderful recipe like it so much, gonna try it hope get some taste.

    Reply
    • Dhwani Mehta says

      May 10, 2015 at 7:28 am

      Thank you for visiting us. Let us know your feedback once you try it.

      Reply
  2. Pooja says

    August 19, 2015 at 9:42 am

    Hi there…I have plans to cook this recipe today.
    One thing…if I don’t want to fry the veggie in oil. What is the other option to do.
    Thanks…

    Reply
    • Dhwani Mehta says

      August 19, 2015 at 11:44 am

      Hi Pooja,

      You can either boil, saute or shallow fry vegetables and make curry. Feel free to let me know if any other question.

      Happy Cooking!!

      Regards,
      Dhwani

      Reply
      • Pooja says

        August 19, 2015 at 1:46 pm

        Thanks dear…

        Reply
        • Dhwani Mehta says

          August 20, 2015 at 10:36 am

          You are welcome!!! 🙂

          Reply
  3. Pooja says

    August 20, 2015 at 9:11 pm

    Hi dhwani…I made out the vegetable…it was very tasty…very nice recipe
    Thanks..

    Reply
  4. Humaira khatri says

    November 24, 2015 at 2:37 am

    Hey ..i tried out this recipe..it was amazing..turned out really well…restaurant style!!..
    Thank you..

    Reply
    • Dhwani Mehta says

      January 07, 2016 at 11:44 am

      thanks Humaira Khan for the feedback. 🙂

      Reply

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