Veg Kolhapuri Gravy is an authentic Indian/Maharashtrian gravy made with mixed veggies. Its aromatic & fiery to taste, so its not for the faint hearted!
Maharashtrian Veg Kolhapuri was part of my grand menu which I had prepared for a bunch of friends for dinner the other day. The menu also consisted of Saffron Rice and Baked Parmesan Garlic Potato Fingers along with Minty Cucumber raita. It was a decent spread. Since they were fond of spicy food I had chosen to make this hot gravy. I love cooking for my friends and family. It’s like therapy for me. I have this thing – I never repeat a dish so I always land up trying a new recipe for my guests. That gives me my kick!
If you love Indian curries and gravies you must check out my Paneer Kofta Curry, Garlicky Potatoes or Black Eyed Peas and Dill Curry. The specialty of any Indian gravy is its aromatic spices and the curry paste in which its cooked. This particular recipe is part of the Kolhapur cuisine which is a city on Maharashtra, India. This cuisine is known for its high spice level foods amongst other dishes. Being a spice lover myself, this cuisine is one of my favorite. As a child I have been once to Kolhapur and it is a beautiful historical city. It has a very famous temple of the goddess Mahalakshmi. The architecture of which is really worth seeing. If you ever get a chance then you must visit this city. Don’t worry about the spicy food there, you can always order for a mild version instead!
Veg Kolhapuri is made with lots of veggies cooked in a paste of tomatoes, sesame seeds, chilly powder, onion, Garam Masala, garlic, ginger, Dhania Jeera Powder, Turmeric Powder and fresh coconut. Chop the veggies using the Vidalia Chop Wizard. It just makes life easy. In a pan, heat the oil, temper the cumin seeds, then fry the potatoes with little salt. Add the bell peppers and saute till they are cooked. Now add the Turmeric Powder and the red curry paste. Fry it for another 2 minutes till the oil starts to leave the sides. Lastly add the bowl of par-boiled veggies like green peas, carrots, beans and cauliflower. Mix well and cook till the veggies are done. Sprinkle cilantro and serve them hot with an Indian bread/Rice. This fiery, hot gravy is should at least be tried once in you kitchen. The spices hit you in the right spot. The curry paste blends well with the veggies giving it its pungent and tangy taste.Instagram, Facebook and Twitter!
Maharashtrian Spicy Veg Kolhapuri Gravy
- For the Red curry paste
- 1 cup fresh coconut
- 6 tbsp red chilly powder
- 2 tbsp garam masala
- 1 tbsp dhania jeera powder
- 2 onions
- 5-6 cloves of garlic
- 1 inch ginger
- To make the gravy
- 2 cups of par boiled mixed veggies
- 1 tsp cumin seeds
- 1 tbsp oil
- 2 potatoes - chopped
- 2 bell peppers - chopped
- 1 tsp turmeric powder
- Cilantro for garnish
- Make a paste of chilly powder, onion, Garam Masala, garlic, ginger, Dhania Jeera Powder and fresh coconut.
- In a pan, heat the oil, temper the cumin seeds, then fry the potatoes with little salt. Add the bell peppers and saute till they are cooked. Now add the Turmeric Powder and the red curry paste. Fry it for another 2 minutes till the oil starts to leave the sides.
- Lastly add the bowl of par-boiled veggies like green peas, carrots, beans and cauliflower. Mix well and cook till the veggies are done. Sprinkle cilantro and serve them hot with an Indian bread/Rice.
Add any veggies you like.
You can also use any frozen mix veg packet
You can also use whole garam masala instead of the powder
There are many ways you can put that frozen bag of mixed veg to good use! Here’s how – Vegan Vegetable Pulao in an Instant Pot, Restaurant Style Vegetable Jalfrezi, Vegetable Stir Fry, Indian Style Veggies Stir Fry | Varuval, Vegetable Frankie and Mint & Pistachio Vegetable Rice. Kolhapuri Green Masala Egg Curry is just another dish from the famous Kolhapuri cuisine that you can try if you eat eggs.