Veg Kolhapuri

Name: Veg Kolhapuri
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 150 g cauliflower (cut into medium florets); 2 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, diced); 100 g green beans (ends trimmed, cut into 1-inch pieces); 0.5 cup green peas (shelled, fresh or frozen); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 3 pcs green chili (slit lengthwise); 0.5 cup dried coconut (grated, fresh preferred); 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tbsp sesame seeds; 4 pcs kashmiri red chili (whole, deseeded for less heat if preferred); 8 pcs black peppercorns; 4 pcs cloves; 1 pcs star anise (petal); 1 pcs bay leaf; 1 pinch turmeric powder; 1 tsp red chili powder; 0.5 tsp salt; 2 tbsp oil; 0.75 cup water (for cooking vegetables); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

8/10

A fiery, aromatic mixed vegetable curry from the Kolhapur region of Maharashtra. Loaded with assorted vegetables and simmered in a freshly roasted coconut-spice masala, this dish delivers bold heat and deep, complex flavors. Perfect with soft chapatis or steamed rice for a satisfying meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

339 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Blanch the vegetables.
1.Boil 3 cups of water in a pot. Add potato cubes and cook for 5 minutes.
2.Add cauliflower, carrots, and beans. Blanch for 2 minutes.
3.Drain the vegetables and set aside.
roast · ~5 min
Dry roast the Kolhapuri masala ingredients.
1.Heat a pan on medium heat. Add dried coconut and stir until golden brown (1-2 min). Remove and set aside.
2.In the same pan, add coriander seeds, cumin seeds, sesame seeds, Kashmiri red chilies, peppercorns, cloves, and star anise.
3.Dry roast for 2-3 minutes, stirring constantly until the spices release their aroma. Take care not to burn the sesame seeds.
4.Transfer all roasted ingredients to a plate and let them cool completely.
TIPRoasting each ingredient separately prevents burning. Coconut burns quickly, so do it first and watch carefully.
mix · ~2 min
Grind the roasted masala into a fine paste.
1.Once cooled, transfer the roasted coconut and spices to a blender jar.
2.Add a splash of water (about 3-4 tbsp) and grind to a smooth, thick paste. Set aside.
saute · ~15 min
Build the onion-tomato base.
1.Heat 2 tbsp oil in a kadai over medium heat. Add bay leaf and let it sizzle.
2.Add chopped onions and sauté until they turn deep golden brown (8-10 min).
3.Add ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
4.Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes turn mushy and oil starts separating from the sides (4-5 min).
TIPProperly browning the onions is the secret to a rich gravy. Don't rush this step.
saute · ~7 min
Cook the masala base.
1.Add the ground Kolhapuri masala paste to the kadai.
2.Stir well and cook for 5-7 minutes on low heat until the raw smell of the masala fades and it starts to leave the sides of the pan.
3.Add the salt and mix well.
TIPCooking the masala thoroughly removes any raw flavor and deepens the color of the final dish.
simmer · ~12 min
Combine vegetables and simmer with the masala.
1.Add the blanched vegetables and green peas to the masala base. Gently mix to coat them well.
2.Pour in 3/4 cup of water and bring to a gentle boil.
3.Reduce heat to low, cover the kadai with a lid, and simmer for 10-12 minutes until the vegetables are tender and flavors meld.
serve · ~2 min
Finish with fresh coriander and serve hot.
1.Check consistency; Veg Kolhapuri is semi-dry. If there is excess water, cook on high heat for 2-3 minutes to evaporate it.
2.Turn off the heat. Garnish generously with chopped coriander leaves.
3.Serve hot with chapatis, bhakri, or steamed rice.
TIPVeg Kolhapuri tastes even better the next day, but if served fresh, pair it with a squeeze of lemon for a citrusy kick.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch vegetables just until tender-crisp to prevent them from turning mushy in the final curry.
2
Dry roast the coconut first and remove it immediately, as it burns faster than the whole spices.
3
Let the roasted spices cool completely before grinding to ensure a smooth, aromatic paste.
4
Cook the onion base until deep golden brown for the richest, most flavorful gravy.
5
Simmer the curry covered on low heat so the vegetables absorb the masala without becoming waterlogged.
6
If the curry is too watery after simmering, boil uncovered for 2-3 minutes to achieve the traditional semi-dry texture.

RECIPE VARIATIONS