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The best, flavorful, restaurant-style veg kolhapuri recipe! Mixed vegetables are steamed and then simmered right in the nutty, spicy, onion-tomato-garlicky gravy. It tastes so good, you’ll be amazed. Make this as spicy as you want!
Kolhapur is a city in the Indian state of Maharashtra. Here the dry kolhapuri masala is added into the gravy/sauce hence the name kolhapuri.
This curry tastes just like the one you get from North Indian restaurants. I really mean that.
It has really great layers of flavor. It has a combination of nutty, aromatic, spicy flavors. And it’s made from scratch just like my any other curry recipes. Yes, my motto is ‘eliminate processed, canned food as much as I can’.
Ingredients for Kolhapuri Masala
A great tasting gravy from scratch will always call for some whole spices. All of them you will find in Indian grocery stores very easily.
These whole spices are dry roasted and then ground with cooked onion-tomatoes. It is called the kolhapuri masala. This adds such a distinct flavor and aroma to the gravy.
Wait, do you know there are two types of kolhapuri masala? One is the dry version. The same we are making today. Second is the wet version and known as kanda-lasun masala.
Veggies!
I normally use a mix of potatoes, green peas, cauliflower, carrot, green beans, and bell pepper. This is my go-to mix for any dish made with mix veggies.
You can add baby corn, sweet corn, sweet potatoes, squash, broccoli, pumpkin, etc.
Check out other recipes using mixed vegetables
– Mixed veg curry (Home-style)
– Veg kadai
– Vegetable makhani
– Veg handi (restaurant-style)
– Vegetable korma
– Veg kofta curry
How to make Veg Kolhapuri?
1) Take all the masala spices in the pan. Turn the heat to medium-low and dry roast with stirring constantly.
2) Roast till coconut gets light brown color and you will get the roasted aroma of spices especially coriander seeds. Remove it to a plate and let it cool down.
3) In the same pan, add 1 tablespoon of oil. Once hot add ginger, garlic, and onion. Sprinkle a little salt to speed up the process.
4) Cook till onions become soft and light pink in color.
5) Now add chopped tomatoes.
6) Cook till tomatoes are soft and almost mushy. Turn off the stove and let it cool down slightly.
7) Then grind along with dry roasted spices into a smooth paste. Add a few tablespoons of water for easy grinding.
8) Meantime on another stove, steam the veggies till soft and tender. I steam the veggies (minus bell pepper) for 12 minutes then add bell pepper and again steam for 3 minutes.
9) Wipe down the pan with a paper towel. Add the remaining 1 tablespoons of oil in the same pan. Once hot add turmeric powder and immediately add the prepared paste and salt.
10) cook till it becomes thick paste. Stir in between.
11) Now add water to make gravy consistency and let it simmer for 5-7 minutes on medium-low heat.
12) Now add steamed veggies and simmer for 2-3 minutes. It is ready to serve.
Serving suggestion: Serve this veg kolhapuri with paratha or naan. It can be served with plain rice.
Veg Kolhapuri Recipe
4.75 from 4 votes
This veg kolhapuri is packed with bold, serious flavors and is loaded with vegetables! I liked to use a mix of different veggies. But you can choose two or three or just one. Adjust the red chilies quantity to control the spice level.
Kanan
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Serving Size 3
US measuring cups are used (1 cup = 240 ml)
Ingredients
Freshly ground masala
- 1 teaspoon Sesame seeds
- 1 teaspoon Khas khas (White poppy seeds)
- 2 tablespoons Desiccated coconut
- ½ teaspoon Cumin seeds
- 1 Rock flower, (Dagad Phool), optional
- 3 Kashmiri dried red chilies
- ¼ teaspoon Mustard seeds
- 1 teaspoon Coriander seeds (sabut dhaniya)
- 6-7 Fenugreek seeds (methi dana)
- 1 strand Mace (Javitri)
- 3-4 Black peppercorns
- ½ inch Cinnamon stick
- 2 Cloves
- 1 Bay leaf
Curry
- 2 tablespoons Oil
- ¼ inch Ginger, chopped
- 3 cloves Garlic, chopped
- ½ cup Red onion, chopped
- ½ cup Tomato, chopped
- ¼ teaspoon Turmeric powder
- Salt, to taste
- 2 cups Mixed vegetables, Cut into 1 inch long strips. (I used ⅓ cup each potato, green peas, green beans, cauliflower, carrot, bell pepper)
- 1 ½ -2 cups Water
Instructions
Take all the masala spices in the pan. Turn the heat to medium-low and dry roast with stirring constantly.
Roast till coconut gets light brown color and you will get the roasted aroma of spices especially coriander seeds. Remove it to a plate and let it cool down.
In the same pan, add 1 tablespoon of oil. Once hot add ginger, garlic, and onion. Sprinkle a little salt to speed up the process.
Cook till onions become soft and light pink in color.
Now add chopped tomatoes.
Cook till tomatoes are soft and almost mushy. Turn off the stove and let it cool down slightly.
Then grind along with dry roasted spices into a smooth paste. Add a few tablespoons of water for easy grinding.
Meantime on another stove, steam the veggies till soft and tender. I steam the veggies (minus bell pepper) for 12 minutes then add bell pepper and again steam for 3 minutes.
Wipe down the pan with a paper towel. Add the remaining 1 tablespoons of oil in the same pan. Once hot add turmeric powder and immediately add the prepared paste and salt.
cook till it becomes thick paste. Stir in between.
Now add water to make gravy consistency and let it simmer for 5-7 minutes on medium-low heat.
Now add steamed veggies and simmer for 2-3 minutes. It is ready to serve.
Notes
- The spice level of this gravy is moderate which most Indians can easily tolerate. You can adjust it by reducing the whole chilies.
- The vegetables can be substituted with any vegetables of your choice. Measure by cup volume rather than weight. It is 2 cups in total.
Nutrition
Calories: 244kcal (12%) | Carbohydrates: 28g (9%) | Protein: 7g (14%) | Fat: 14g (22%) | Saturated Fat: 3g (15%) | Sodium: 842mg (35%) | Potassium: 545mg (16%) | Fiber: 8g (32%) | Sugar: 5g (6%) | Vitamin A: 6797IU (136%) | Vitamin C: 84mg (102%) | Calcium: 77mg (8%) | Iron: 3mg (17%)
