Veg Kolhapuri
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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 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Dhwani


For Onion gravy

  • Oil - 1 tbsp
  • Sliced onion - 1 cup
  • Cashew Nuts - 8
  • Dried Mexican Chilies or Dry Kolhapuri chilies - 3

For tomato gravy

  • Tomatoes - 3
  • Ginger - 1 inch
  • Big Garlic cloves - 6
  • Hot Green chilies - 1

Vegetbles for Sabzi

  • Cauliflower Florets - 1 cup
  • Chopped Green beans / Fansi lengthwise - 1 cup
  • Chopped Carrots lengthwise - 1 cup
  • Chopped Capsicum / Bell pepper into cubes - 1 cup
  • Chopped Onion into cubes - 1 cup
  • Chopped Potatoes into cubes - 1 cup
  • Frozen Green peas / Mutter - 1/4 cup

Other Ingredient

  • Butter - 1 tbsp
  • Oil for frying
  • Oil - 1 tbsp
  • Cumin seeds - 1 tsp
  • Bay leaf / Tej patta - 2
  • Salt to taste
  • Chili powder - 1 tsp If needed
  • Garam masala - 1 tsp
  • Cumin and coriander powder / Dhana-jeera powder - 1 tsp
  • Kasuri methi - 1/2 tsp
  • Water as needed


For onion gravy

  • Soak red dried chilies for 30 minutes.
  • Heat oil in a pan. Add onion and saute them for 10 minutes or until onion gets brown in color over medium heat.
  • Add cashew nuts and saute it for 2 more minutes.
  • Let it cool. Take sauteed onion and soaked dry chilies into a blender and make a smooth paste using 1/4 cup of water. Keep it aside

For Tomato gravy

  • Boil water in a pan. Make a cross slit on the back of the tomatoes. Add tomatoes to the boiling water. Boil them for 2 minutes. Peel the skin of tomatoes.
  • In a blender, take blanched tomatoes, ginger, garlic, and green chilies. Grind them into a very smooth paste using little water. Keep it aside.

Vegetables for sabzi

  • Heat oil in a pan for frying the vegetables. Fry carrots, green beans, potatoes, and cauliflower florets one by one for 2 minutes or until vegetables get tender. Keep them aside.
  • In another pan, heat 1 tbsp oil. Toss the capsicum/bell pepper and onion for 2 minutes. It should be crunchy, not fully cooked.

Lets Combine all the preparation and make a yummy Veg Kolhapuri.

  • Heat butter in a pan. Add bay leaf and cumin seeds. Let the cumin seeds splutter.
  • Add tomato gravy. Stir it and cover it. Let it cook for 10 minutes over medium heat. Stir occasionally.
  • Add Onion paste. Mix well and cook it for 5 more minutes. Add 1/2 cup water if needed. Stir occasionally.
  • Add salt, chili powder(Check the spice level first and then add), Cumin and coriander powder, garam masala, and Kasuri methi. Mix them very well. Cook it for 3 to 4 minutes. Add water if needed.
  • Add green peas, fried vegetables and tossed capsicum and onion into the gravy. Mix them and cook it for another 3 to 4 minutes over medium heat. You can add heavy cream if you like.
  • Yummy and spicy Veg Kolhapuri is ready. Garnish it with coriander and red dry chilies. Serve Veg Kolhapuri with Roti, Naan, Paratha or Kulcha.