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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
Prepare the Kolhapuri Masala
Prepare the Vegetables and Cashew Paste
Cook the Gravy Base
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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.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 338.01 calories per serving with 8.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble and Simmer the Curry
Garnish and Serve
Add 200g of cubed paneer or boiled chickpeas along with the vegetables for a protein-rich version.
Feel free to use other vegetables like mushrooms, bell peppers (capsicum), or sweet corn.
For a restaurant-style finish, stir in 2 tablespoons of fresh cream or malai at the end of cooking.
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.
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.
Spices like turmeric, cloves, cinnamon, and ginger contain powerful compounds with anti-inflammatory benefits that can help reduce inflammation in the body.
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.
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.
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.
Yes, Veg Kolhapuri can be quite healthy. It is packed with a variety of vegetables, providing fiber, vitamins, and minerals. The spices used have anti-inflammatory and digestive benefits. To make it healthier, you can reduce the amount of oil used.
One serving (approximately 1 cup or 255g) of Veg Kolhapuri contains around 280-320 calories. The exact count can vary based on the amount of oil, coconut, and cashews used.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.
Traditionally, it is served with Jowar Bhakri (sorghum flatbread) or Chapati. It also pairs wonderfully with Naan, Paratha, or plain steamed Basmati rice to soak up the delicious gravy.