Veg Kolhapuri is a spicy mixed veg curry recipe that's a restaurant favorite. This Indian curry recipe is loaded with vegetables and is vegan.
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A restaurant-created dish
You heard that right! Veg Kolhapuri is not a traditional recipe from Kolhapuri cuisine. It's a restaurant creation heavily influenced by the spices used in this cuisine. It's prepared with a variety of veggies that are cooked in a fiery, hot gravy. The specially ground masala blends well with the veggies giving it a pungent and tangy taste.
I feel it's one of the most aromatic and delicious ways to include a variety of vegetables in one curry. It's also one of those Indian vegetable curry recipes that's naturally vegan. Every home has its own way of making this spicy mixed veg curry recipe. The spices used could also vary. The ingredients and the prep work would appear to be a lot but trust me, it's all worth it in the end. Plus, once you have everything ready, making veg Kolhapuri is pretty easy. But no matter how you make it, it's delicious!
You can find Veg Kolhapuri on the menu card of most Indian restaurants. People who order this dish expect a certain level of hotness in the curry. The next time you are at an Indian restaurant, order this dish and see how you like it. Otherwise, you can always make it at home by following my recipe! BTW, Veg Jalfrezi, and Avial are two other popular mixed veg dishes that everyone loves.
Kolhapuri City and its Cuisine
The specialty of any Indian gravy is its aromatic spices and the curry paste in which it's cooked. This recipe is influenced by the Kolhapuri cuisine ( a city in Maharashtra, India). This cuisine is known for many dishes and some of the popular ones are known for being hot and spicy. Being a spice lover myself, these dishes are my favorite.
I had been to Kolhapur once when I was a kid. It is a beautiful historical city. The city also has a beautiful temple of the goddess Mahalakshmi. The ancient temple has some beautiful architecture which is really worth seeing. If you ever get a chance then do visit this city and also try the local food.
Why make this
- It's naturally vegan and gluten-free
- A spicy mixed veg curry recipe
- Packed with flavors
- Made with basic pantry ingredients
- Restaurant-style curry at home
Ingredients needed 🧾
To prep the veggies
This spicy mixed veg curry recipe is very customizable. You can use any veggies of your choice. I have used potatoes, bell peppers, onions, cauliflower, green peas, carrots, and green beans. Some other veggies that you can add to veg Kolhapuri are mushrooms, baby corn, sweetcorn, paneer, tofu, spinach, etc.
To prepare the tomato paste
Juicy ripe tomatoes and tomato puree give this spicy curry a tangy flavor. Instead of tomato puree, you can also add tomato paste. Both homemade and store-bought are fine.
Kashmiri red chilly powder is added just for color. It is not spicy. You can find this in any Indian grocery store or on Amazon.
Tahini - This gives the tomato paste a nutty creamy flavor. Instead of tahini, you can also add soaked cashews or cashew cream.
To prepare the ground masala
Spices - Cumin seeds, peppercorns, cloves, cardamom, cinnamon, poppy seeds (khus khus), coriander seeds, and dried red chillies give this vegan gravy an aromatic earthy flavor.
Coconut - Normally dry (Kopra) or freshly grated coconut is added. But if it's unavailable to you, add frozen or unsweetened shredded or desiccated coconut.
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To prepare the curry
Spices - cumin seeds, bay leaf, ginger paste, garlic paste, turmeric powder, garam masala, and Kasoori methi are the basic ingredients you would need to make this curry.
Vegetables and herbs - you will need onions, lemon juice, and cilantro.
How to make it 🔪
To prep the veggies
- Peel and cut potatoes into wedges. Fry in oil till they turn light golden. Transfer to a plate.
- Similarly, add oil and saute onions and bell pepper for 1-2 minutes. Do not overcook them. They still need to be crispy. Transfer to a plate.
- Parboil the other veggies (carrots, green peas, green beans, and cauliflower) and keep them aside. They need to be 80% cooked and still hold their shape.
- To save time, use frozen and thawed mixed vegetables.
To prepare the tomato paste
- Add chopped tomatoes, Kashmiri chilly powder, tomato puree, and tahini to a blender jar and grind to a smooth paste. There is no need to add water while grinding.
- Set this aside for now.
To prepare the ground masala
- Add oil to a pan. Fry cloves, cinnamon, cardamom, peppercorns, dried red chillies, poppy seeds, coriander seeds, and cumin seeds for a minute. Then add the coconut and saute till it turns light golden. Be careful to not burn it.
- Transfer to a plate. Grind it to a smooth paste after it cools down. Add half a cup of water when grinding. Some like to even make it like a dry masala without adding water.
- Set this aside for now.
To prepare the curry
- Heat oil in a pan. Temper cumin seeds and once they crackle, add the bay leaf, ginger paste, garlic paste, and chopped onions. Saute till onions turn translucent.
- Then add the ground coconut paste. Saute for 5 minutes on medium flame. Keep a cup of water on the side and add it gradually to prevent the masala from sticking to the pan.
- Now add the tomato paste along with a cup of water. Continue to saute for another 3-4 minutes.
- Add the spices like turmeric, chilly powder, and garam masala. Mix and cook for a minute.
- Next, add the parboiled veggies along with stir-fried potatoes, onions, and bell pepper. Add salt and one cup of water. Mix and cook for 5-6 minutes. Keep stirring regularly.
- Garnish with cilantro, Kasoori methi, and lemon juice. Take it off the flame.
Serving suggestions 🍽
You can decide how to serve veg Kolhapuri depending upon the final consistency of the gravy. If it's too thin, it pairs well with plain rice, Jeera rice, other alternate grains, or cauliflower rice. If you make this spicy mixed veg curry recipe thick and creamy, serve it with any Indian bread, bhakri, paratha, or puri. Eat it with raita or buttermilk on the side to help you cool down. You can also pair veg Kolhapuri with a delicious Cherub Tomatoes Crouton Salad or Koshimbir.
Top recipe tips 💭
Do not overcook the veggies. They need to hold their shape and have a bite. If overcooked, this spicy mixed veg curry recipe will resemble a lumpy mess. To save time, you can prepare the ground masala ahead of time. You can even prep the veggies ahead of time. Normally there is no cream added to this Indian vegetable curry, but if you want, you can add milk instead of water while making the gravy. It gives it a certain richness.
Recipe FAQs 📖
In place of tahini, you can add soaked cashews or cashew paste. If not adding tahini, add white sesame seeds when making the coconut paste.
Juicy ripe tomatoes and tomato puree give this spicy curry a tangy flavor. Instead of tomato puree, you can also add tomato paste. Both homemade and store-bought are fine.
You can also use store-bought Kolhapuri masala instead of making the coconut paste at home. Use cashews or almonds instead of coconut if need be.
While it's advisable that you use all the spices mentioned in this Indian vegetable curry recipe to get the exact flavor, skip the ones you don't have.
Tone down the spice levels if you're intolerant to spicy food or if making it for children. For a Satvik meal, skip adding garlic and onions.
This mixed vegetable gravy stays well in the fridge for 5-6 days. That's why it's a great recipe to be made ahead of time and stored. It also freezes well.
This Indian vegetable curry will thicken up as it cools. Reheat it and add some warm water to get the desired consistency.
More Maharashtrian curries
Recipe 📖
Veg Kolhapuri Recipe | Mixed Veg Curry
Equipment
Ingredients
To prep the veggies
- 3 tablespoon oil
- 2 potatoes
- 1 bell pepper
- 1 onion
- 600 gms chopped mixed veggies green peas, beans, carrots, cauliflower
To make the tomato paste
- 2 tomatoes
- 2 tablespoon tahini or cashews
- 1 cup tomato puree
- 2 teaspoon Kashmiri chilly powder
To make the ground masala
- 1 teaspoon oil
- 1 cinnamon stick
- 4 cloves
- 2 cardamom
- 1 cup fresh coconut
- 5 dried red chillies
- 1 tablespoon coriander seeds
- ½ tablespoon cumin seeds
- 1 teaspoon poppy seeds
- 5 peppercorns
To prepare the curry
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cup chopped onions
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon turmeric powder
- Salt
- 2 teaspoon garam masala
- 1 tablespoon kasoori methi
- 3 tablespoon Cilantro
- 1 tablespoon lemon juice
Instructions
To prep the veggies
- Add oil and saute onions and bell pepper for 1-2 minutes. Do not over cook them. They still need to be crispy. Transfer to a plate.
- Similarly, peel and cut potatoes in wedges. Fry in oil till they turn light golden. Transfer to a plate.
- Parboil the other veggies and keep aside. Or use frozen and thawed mixed veg.
To make the tomato paste
- Add chopped tomatoes, Kashmiri chilly powder, tomato puree and tahini to a blender jar and grind to a smooth paste.
- Set this aside for now.
To make the ground masala
- Add oil to a pan. Fry cloves, cinnamon, cardamom, peppercorns, dried red chillies, poppy seeds, coriander seeds, and cumin seeds for a minute.
- Then add the coconut and saute till it turns light golden.
- Transfer to a plate. Grind it to a smooth paste after it cools down. Add half a cup of water when grinding.
- Set this aside for now.
To prepare the curry
- Heat oil in a pan. Temper cumin seeds and once they crackle, add the bay leaf, ginger paste, garlic paste and chopped onions. Saute till onions turn translucent.
- Then add the ground coconut paste. Saute for 5 minutes on medium flame. Keep a cup of water on the side and add it gradually to prevent the masala from sticking to the pan.
- Now add the tomato paste along with a cup of water. Continue to saute for another 3-4 minutes.
- Add the spices like turmeric, chilly powder and garam masala. Mix and cook for a minute.
- Next, add the parboiled veggies along with stir fried potatoes, onions and bell pepper. Add salt and one cup water. Mix and cook for 5-6 minutes. Keep stirring regularly.
- Garnish with cilantro, Kasoori methi and lemon juice. Take it off the flame.
- Serve Veg Kolhapuri with any Indian bread or rice.
Christabel Heaton says
Can you use this same recipe for non veg
Priya says
Yes you can.
Ayesha says
Recipe says tomato purée but the link is for tomato paste. Can you clarify which one you used? Does home made purée work?
Priya says
Hi, I have mentioned in the post that you can use either puree or paste. Yes, the homemade puree will work. Hope this helps.
Alycia says
waiting for my lunch to be delivered as i read this was probably not the best idea..it looks unreal!!!
xx alycia
http://www.atalycia.com
Chef@Cookilicious says
haha..sorry about that then..Thanks 🙂
Jessica D. says
Oh this looks fantastic!!! I just moved next door to an amazing Indian restaurant and I've been dying to learn more about how to cook some of the dishes I have been trying.
Chef@Cookilicious says
Oh great..then you must check out some other recipes here..you may like it. 🙂
Uma Srinivas says
love the recipe and name 🙂
Chef@Cookilicious says
thank you so much 🙂
Renee says
Oh, that looks so good! I visited Tanzania as a teen and we visited several Indian restaurants where I experienced my first Indian food. It was love at first taste for me!
Chef@Cookilicious says
That is great..you must try out some of these recipes..I am sure you would love them.. 🙂 Thank you so much