What’s Cooking India? It’s a vegetable Kolhapuri recipe. It is a mixed veggies curry recipe originating from Kolhapur (Maharashtra).

You can serve it as thick or as a dry curry. It is best served with Roti, Parotta, steamed rice, or Bhakri (Maharashtrian Special Rice Chapati).

It is a coconut-based super spicy recipe which is prepared using vegetables. The vegetables like Cabbage, Beans, Carrots, Green Peas are used.

But, you are not restricted to use only these veggies, you can also add Paneer (Cottage Cheese), Soya Chunks, or even Brocolli.

Instead of desiccated coconut, you can also use fresh coconut, but it will alter its authentic taste.

Also, if you don’t love the spicy taste, you can decrease the number of red chilies used.

It has a unique process of cooking which gives it a unique and authentic taste.

Ingredients for Vegetable Kolhapuri Recipe

Steps to Make Vegetable Kolhapuri Recipe

How to prepare the Kolhapuri Masala?

Step 1: Take all the vegetables in a large bowl and rinse them properly.

Step 2: Cut the veggies in the shape of thick strips.

Step 3: Steam them using a rice cooker or a steamer. You can also steam them in a pressure cooker.

Step 4: Now, take a kadhai, keep the flame on low, add all the dry spices (Cloves, Cinnamon, Black Peppers, Cumin Seeds, Coriander, Jaiphal, Tej Patta, Red Chilies, Cardamom Seeds.

Step 5: Saute them until nice aroma starts to come out from the spices.

Step 6: Now, add Sesame seeds, Poppy seeds, and Desiccated coconut (Khobra).

Step 7: Keep stirring the mixture until the coconut turns slightly golden in color

Step 8: Now, switch off the heat and transfer the whole mixture in a plate to let them cool at room temperature.

Step 9: After the mixture cools down, dry grind them to a semi-fine powder using a Grinder.

You can also try our Paneer Tikka Recipe or Paneer Butter Masala Recipe.

How to make Veg Kolhapuri?

Step 1: Take a deep frying pan.

Step 2: Add 2 Tbsp oil and let it heat on a high flame.

Step 3: After the oil is hot, low the flame and add 1 large chopped onions and saute it until the onion turns little translucent.

Step 4: Now, add ¾ Tsp Ginger Garlic paste.

Step 5: Continuously keep stirring, then add coriander seeds and saute it for 5 minutes.

Step 6: Now, add 1 Medium chopped tomatoes, ¼ Tsp Turmeric powder, 1 pinch asafoetida, and ½ Tsp red Chili powder.

Step 7: Stir them until tomatoes turn soft. Also, add chopped capsicums and keep stirring for 5 to 6 minutes.

Step 8: Now, add the ground masala that was kept aside to cool.

Step 9: Saute the whole mixture for a minute, then lastly add ½ cup of water and keep stirring for another 5 minutes.

Step 10: If you think the water is less, then you can add more.

Step 11: Let the curry simmer for some time. Then, add the steamed vegetables and stir it for 2 minutes.

Step 12: You will see that the vegetables and masala have started to release oil. Then cook it for 5 minutes and of the flame.

Cover it with a lid and let it rest for a half-hour. Serve it with Kerala Porotta or Parathas. While serving, garnish it with chopped coriander leaves and cheese (adding cheese is optional).

Recipe Tips

1. Don’t overcook the vegetables. Keep it a bit raw because it will get cooked while preparing the kolhapuri masala.
2. If you are finding it difficult to grind the dry roast masala, then you can add little water and make a smooth fine paste of it.
3. Instead of making Kolhapuri masala, you can buy from the supermarket and use it.
4. Remember, not to overcook the veggies. It should be 90% cooked and 10% uncooked.
5. You can keep the masala in gravy or dry.

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