Veg Kolhapuri
A fiery and aromatic mixed vegetable curry from Maharashtra, packed with a special blend of roasted spices and coconut. This bold dish is perfect for spice lovers and pairs wonderfully with bhakri or roti.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Kolhapuri Masala
- b.In a heavy-bottomed pan on low heat, dry roast the Bedgi and Guntur chilies, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and black cardamom for 2-3 minutes until fragrant.
- c.Add the white sesame seeds and roast for another 30 seconds, stirring continuously.
- d.Add the desiccated coconut and roast for 1-2 minutes until it turns a light golden brown. Be careful not to burn it.
- e.Remove the mixture from the heat and let it cool down completely. Once cool, transfer to a spice grinder and grind into a fine powder. Set this Kolhapuri masala aside.
- 2
Step 2
- a.Prepare the Vegetables and Cashew Paste
- b.Chop the potato, carrot, and green beans into uniform, bite-sized pieces.
- c.In a pot of boiling water, parboil the potato, carrot, cauliflower, and green beans for 5-7 minutes until they are about 80% cooked. Drain and set aside.
- d.Drain the soaked cashews and blend them with 2-3 tablespoons of water to create a smooth, creamy paste. Set aside.
- 3
Step 3
- a.Cook the Gravy Base
- b.Heat oil in a large kadai or pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, until they are deeply golden brown.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
- 4
Step 4
- a.Assemble and Simmer the Curry
- b.Lower the heat and add 3-4 tablespoons of the prepared Kolhapuri masala and the turmeric powder. Sauté for 1 minute until aromatic.
- c.Add the parboiled vegetables and green peas to the pan. Gently stir to coat them evenly with the masala.
- d.Pour in 1.5 cups of hot water and add salt. Mix well and bring the curry to a gentle boil.
- e.Stir in the prepared cashew paste. This will thicken the gravy and add a rich, creamy texture.
- f.Cover the pan and let the curry simmer on low heat for 8-10 minutes, allowing the vegetables to cook through and the flavors to meld.
- g.If using, stir in the jaggery until it dissolves. This helps balance the heat and tanginess.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish the curry with a generous amount of freshly chopped coriander leaves.
- c.Serve Veg Kolhapuri hot with traditional accompaniments like Jowar Bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic flavor, use a mix of Bedgi chilies (for color) and a spicier variety like Guntur or Lavangi (for heat). Adjust the quantity to control the spice level.
- 2Roasting the spices and coconut on low heat is crucial to release their essential oils and prevent them from burning, which would make the masala bitter.
- 3Parboiling the hard vegetables ensures they cook evenly in the gravy without becoming mushy.
- 4The cashew paste not only adds creaminess but also helps in balancing the fiery taste of the masala.
- 5You can make the Kolhapuri masala in a larger batch and store it in an airtight container for up to a month.
- 6For a richer flavor, you can use freshly grated coconut instead of desiccated coconut. Roast it until golden before grinding.
Adapt it for your goals.
Protein Addition
Add 200g of cubed paneer or boiled chickpeas along with the vegetables for a protein-rich version.
Vegetable SwapVegetable Swap
Feel free to use other vegetables like mushrooms, bell peppers (capsicum), or sweet corn.
Creamier GravyCreamier Gravy
For a restaurant-style finish, stir in 2 tablespoons of fresh cream or malai at the end of cooking.
No Onion No GarlicNo Onion No Garlic
To make a Jain version, skip the onions and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the oil at the beginning.
Why this is on our healthy list.
Rich in Fiber
The diverse mix of vegetables like carrots, beans, peas, and cauliflower makes this dish a good source of dietary fiber, which aids digestion and promotes gut health.
Anti-inflammatory Properties
Spices like turmeric, cloves, cinnamon, and ginger contain powerful compounds with anti-inflammatory benefits that can help reduce inflammation in the body.
Metabolism Booster
The capsaicin in the red chilies is known to temporarily boost metabolism and can aid in fat burning, making this a flavorful dish for those watching their weight.
Packed with Vitamins and Minerals
This curry is a powerhouse of essential nutrients, including Vitamin C from tomatoes and cauliflower, Vitamin A from carrots, and various minerals from the assortment of vegetables and spices.
Frequently asked questions
To reduce the heat, decrease the number of Guntur (or other hot) chilies and increase the Bedgi chilies, which are milder and primarily for color. You can also add a little more cashew paste or a tablespoon of cream to mellow the flavors.