Veg Kolhapuri Recipe

Veg Kolhapuri is a fiery and aromatic Maharashtrian curry known for its complex spice blend and rich, thick gravy. This dish features a mix of seasonal vegetables simmered in a coconut and onion based sauce, flavored with Kolhapuri masala a signature spice mix including dried red chilies, coriander, coconut, and poppy seeds. Characterized by its deep red color and intense heat, it is a flavorful and hearty dish best paired with bhakri, naan, or steamed rice. A true delight for those who appreciate robust and spicy cuisine

Kolhapuri Base Gravy Ingredients

2 Tablespoon oil

1 Inch cinnamon

4-5 NOS cloves

4-5 Peppercorn

1 NO black cardamom

2-3 NOS green cardamom

1 Tablespoon cumin seeds

1 Tablespoon coriander seeds

3-4 NOS veg spicy chili

7-8 NOS Kashmiri red chili

1 Tablespoon poppy seeds

3 Tablespoon fresh coconut

50 ML water

Step:1

Set a pan on low heat , add oil and the remaining whole spices , dry roast them on low flame for 1-2 minutes . Further add the nariyal and stir and cook for 3-4 minutes on low flame or until the coconut has turned light brown in colour . Remove them on a place and cool down to room temperature

Step:2

Transfer them in a grinding jar , add water and grind into a fine paste , keep it aside to be used later

For Gravy Ingredients For Tomato Cashew Puree

7-8 Medium size tomatoes

9-10 NOS boiled cashew nuts

For Half Fried Veggies

1 Tablespoon oil

1/2 Cup cauliflower

1/2 Cup carrot (diced)

1/2 Cup green peas

1/2 Cup fresh beans

1/2 Cup onion petals

1/2 Cup capsicum

For Gravy

1 Tablespoon oil

1 Tablespoon jeera

1-2 NOS bay leaves

2-3 NOS red chilies

2 Medium size onions (chopped)

1 Tablespoon ginger garlic paste

3-4 NOS green chili (chopped)

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

Water as needed

Salt to taste

5-6 Tablespoon Kashmiri red chili paste

200 Gram paneer (optional)

1 Tablespoon garam masala

1 Tablespoon kasuri methi

Fresh coriander as needed (chopped)

1 Tablespoon lemon juice

Step:1

For tomato puree grind the tomatoes and boiled cashew together into a fine puree , keep it aside to be used later

Step:2

For half fried veggies , set a pan on medium heat , add oil , add cauliflower and stir fry on high flame for 1-2 minutes , remove in a bowl and keep it aside

Step:3

Further , in the same pan add carrot , green peas and french beans , stir and cook on high flame for 1-2 minutes remove in bowl and keep aside . In the same pan , add additional oil if needed , stir capsicum and onions for 1-2 minutes on high flame , remove in a bowl and keep aside

Step:4

Set a wok on medium heat , add oil , jeera , tej patta and sukhi lala mirch , stir cook on medium flame for a minute . Further add onions , and cook until it turns light golden brown in colour . Add ginger garlic paste and green chilies , stir and cook on medium flame for 1-2 minutes

Step:5

Further lower the flame and add turmeric and red chili powder , stir and cook briefly for few seconds on low flame , further add the prepared kolhapuri base gravy and some water , to avoid any wastage , add 150-200 ml water and mix with the remaining paste in the grinding jar and pour it , stir and cook on medium heat for 4-5 minutes or until the ghee separates

Step:6

Add the prepared tomato cashew puree , salt to taste , stir and cook for 4-5 minutes . Add the Kashmiri red chili paste , stir and cook on medium high heat for 5-6 minutes while stirring in regular intervals

Step:7

Now add the stir-fried veggies , and stir well , do not mash the veggies while stirring . Add some hot water if needed to adjust the consistency of the gravy

Step:8

Add paneer , garam masala , kasuri methi , freshly chopped coriander leaves , lemon juice , mix well and cook for 1-2 minutes . Your veg kolhapuri is ready , finish with some more freshly chopped coriander leaves , serve hot with some roti naan or any bread of your choice

Veg Kolhapuri Recipe