Name: Veg Kolhapuri Recipe | How to make veg kolhapuri | Vegetable Kolhapuri
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Maharashtrian
Ingredients: Ingredients for Kolhapuri Dry Masala 1/4 cup grated dry coconut; 4 dry red chillies (Lal Mirch); 2 teaspoon poppy seeds (khus khus); 2 teaspoon coriander seeds (dhania seeds); 1 teaspoon cumin seeds (jeera); 4-5 cloves (laung); 7-10 black pepper (kali Mirch); 1-inch cinnamon stick (dalchini); Vegetables for veg Kolhapuri 1 ½ cup Cauliflower florets (gobi); ½ cup roughly chopped beans; ½ cup roughly chopped capsicum (Shimla Mirch); 2 tablespoon carrot, cut into small strips; Other Ingredients ¼ cup paneer pieces (optional); 1 big sized finely chopped onion; 2 medium-sized finely chopped tomato; 1 teaspoon ginger garlic paste; ¼ teaspoon turmeric powder(Haldi); 1 teaspoon red chilli powder(Lal Mirch powder); ¼ teaspoon Kasuri methi( optional); 3 tablespoon oil; Salt to taste. Water as needed

Veg Kolhapuri Recipe | How to make veg kolhapuri | Vegetable Kolhapuri with detailed photos. This spicy and thick gravy recipe is prepared by using mixed vegetables and homemade spicy Kolhapuri masala. Veg Kolhapuri is originated from the city of Kolhapur in Maharashtra.

In this veg Kolhapuri recipe, I am using fresh homemade kolhapuri masala prepared by dry roasting and grinding of some spices and dry coconut, which makes this recipe very aromatic and flavourful. Here I had made dry veg Kolhapuri, but you can also make gravy for this recipe.

For more rich flavour, you can add fresh cream in this recipe. The cream reduces the spiciness of the dish so use it sparingly. You can also add 3-4 cashew nuts.

This spicy Veg Kolhapuri serves as the main course with Roti, Aloo Puri, Garlic Naan, or with Rumali Roti

Also try out our other dry vegetable recipes – Garlic Mushroom, Jeera Aloo, Paneer Bhurji, Beetroot Sabji.

Ingredients

Ingredients for Kolhapuri Dry Masala

1/4 cup grated dry coconut, 4 dry red chillies (Lal Mirch), 2 teaspoon poppy seeds (khus khus), 2 teaspoon coriander seeds (dhania seeds), 1 teaspoon cumin seeds (jeera), 4-5 cloves (laung), 7-10 black pepper (kali Mirch), 1-inch cinnamon stick (dalchini)

Vegetables for veg Kolhapuri

1 ½ cup Cauliflower florets (gobi), ½ cup roughly chopped beans, ½ cup roughly chopped capsicum (Shimla Mirch), 2 tablespoon carrot, cut into small strips

Other Ingredients

¼ cup paneer pieces (optional), 1 big sized finely chopped onion, 2 medium-sized finely chopped tomato, 1 teaspoon ginger garlic paste, ¼ teaspoon turmeric powder(Haldi), 1 teaspoon red chilli powder(Lal Mirch powder), ¼ teaspoon Kasuri methi( optional), 3 tablespoon oil, Salt to taste, Water as needed

How to make Veg Kolhapuri Dry Masala

1. Firstly, heat the pan and add 4 dry red chillies, 2 teaspoon poppy seeds, 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, 5 cloves, and 7-10 black pepper and 1-inch cinnamon stick. Dry roast them on medium flame until they look golden in color.

2. Add ¼ cup grated dry coconut and stir very well.

3. Dry roast for 2-3 minutes until brown.

4. Cool all the spices and transfer it in a grinding jar.

5. Grind the roasted spices and make a fine powder. Do not add water. Veg Kolhapuri dry masala is ready.

How to cook veggies for Veg Kolhapuri

1. Heat the pan with 1 tablespoon of oil and add 1 ½ cup cauliflower florets, ½ cup beans, and carrot and sauté for a couple of minutes. These veggies take time to cook hence cook them first.

2. Now lower the flame and add ½ cup of water.

3. Cover with a lid and cook the veggies for 5 to 7 minutes or until soft but not mushy. Remember the veggies should be a little crunchy.

4. Add ½ cup capsicum and stir well. Cook for another 5 minutes by covering the pan with lid.

5. Remove all veggies from pan and keep aside.

How to make Veg Kolhapuri

1. In the same pan add 2 tablespoons of oil along with 2 bay leaves and 1 big sized finely chopped onion.

2. Stir and saute onion till translucent.

3. Add 1 teaspoon ginger garlic paste and saute till raw aroma goes away.

4. Now add 2 medium-sized finely chopped tomato and stir very well. Cook the tomatoes until they get soften.

5. After that add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, and 3 teaspoon Kolhapuri masala and stir. You can increase or decrease the Kolhapuri masala quantity.

6. Add ½ cup water and stir. Cook this masala on medium-high flame.

7. Cook and stir continuously until oil starts leaving the sides of the masala.

8. Further, add cooked vegetables and paneer.

9. Mix the veggies and paneer with masala very well. Make sure veggies and paneer gets coated with the masala.

10. Add 1 cup water and stir.

11. Add salt to taste.

12. Lastly, add ¼ teaspoon Kasuri methi and mix well.

13. Cover and allow it to cook for 5 minutes.

14. Finally, Veg Kolhapuri is ready to serve.

Suggestion

1. Adding Paneer is optional, you can skip this step

2. You can steam the vegetables in a steamer or pressure cooker, instead of stir-frying

3. You can add vegetables of your choice

4. Veg Kolhapuri is a spicy dish but if you prefer less spicy food, then add only 1 or 2 teaspoons of Kolhapuri dry masala.

5. You can store Kolhapuri masala in an airtight container for 10 -15 days.

Recipe Card for Veg Kolhapuri

Yield: 4 servings