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    Home » Curries & Gravies » Veg Kolhapuri Recipe | Mixed Veg Curry

    Published: Jan 20, 2022 · Modified: Jan 25, 2022 by Priya * This post may contain affiliate links.

    Veg Kolhapuri Recipe | Mixed Veg Curry

    Recipe Print
    a hand holding a spoon and digging into a bowl of Veg Kolhapuri Recipe | Mixed Veg Curry and text at the top
    Veg Kolhapuri Recipe | Mixed Veg Curry served with chapati on the side and text at the top
    3 image collage of Veg Kolhapuri Recipe | Mixed Veg Curry with text at the top

    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.

    a hand with a spoon in hand digging into a bowl of veg Kolhapuri
    Mixed veggies never tasted better!

    Table of Contents

    • A restaurant created dish
    • Trending now
    • Kolhapuri cuisine
    • Why make this
    • Ingredients needed
    • Here's how to make it
    • Serving suggestions
    • Tips, recommendations, and suggestions
    • More Maharashtrian recipes
    • Veg Kolhapuri Recipe | Mixed Veg Curry

    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. 

    Trending now

    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. But no matter how you make it, it's delicious!

    You can find this dish 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!

    Veg Kolhapuri Recipe | Mixed Veg Curry served with chapati on the side
    A restaurant favorite!

    Kolhapuri 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 boasts of 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

    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.

    • 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

    all the vegetables needed to make mixed veg curry placed on a table with labels on them
    Eat your veggies

    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.

    all the ingredients needed to make veg Kolhapuri tomato sauce placed on a table with labels on them
    For the tomato sauce

    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 or store-bought is 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.

    a plate filled with different spices needed to make Veg Kolhapuri with labels on them
    Spices make all the difference

    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.

    all the spices needed to make mixed veg curry placed in a plate with labels on them
    Spices everywhere

    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 - will need an onion, lemon juice, and cilantro.

    Here's how to make it

    3 image collage showing how to prep the veggies to make mixed veg curry
    Prep the veggies!

    To prep the veggies

    • Peel and cut potatoes in 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 over cook them. They still need to be crispy. Transfer to a plate.
    • Parboil the other veggies (carrots, green peas, green beans, and cauliflower) and keep it aside. They need to be 80% cooked and still hold their shape.
      • To save time, use frozen and thawed mixed vegetables.
    2 image collage showing how to make tomato sauce
    It's all about the tomatoes!

    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.
    3 image collage showing how to make the coconut masala for veg Kolhapuri
    Freshly ground masala!

    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.
    6 image collage showing how to make the mixed veg curry
    So easy to make!

    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.
    Veg Kolhapuri Recipe | Mixed Veg Curry served in a round bowl with chapati on the side
    Hot and spicy curry!

    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.

    Tips, recommendations, and suggestions

    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. Use cashews or almonds instead of coconut if need be.

    In place of tahini, you can add soaked cashews. 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 or store-bought is fine

    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.

    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.

    You can also use store-bought Kolhapuri masala instead of making the coconut paste at home.

    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 recipes

    • Masale Bhath
    • Koshimbir
    • Besan Pitla
    • Kokum Amti Dal
    • Cauliflower Tomato Rassa (vegan curry recipe)
    • Sabudana Khichdi
    • Bharli Vangi (vegan curry recipe)
    • Kobichi Vadi
    • Thecha Butter
    • Dill Jowar Bhakhri
    • Bajra Jowar Bhakhri
    • Matki Usal (vegan curry recipe)
    • Tendli Masala Bhath
    Veg Kolhapuri served in two bowl
    Luscious vegan curry

    Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to. 

    a hand with a spoon in hand digging into a bowl of veg Kolhapuri

    Veg Kolhapuri Recipe | Mixed Veg Curry

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Indian, Maharashtrian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 8 people
    Calories: 240.25kcal
    Author: Priya Lakshminarayan

    Equipment

    pan

    Ingredients 

    To prep the veggies

    • 3 tbsp 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 tbsp tahini or cashews
    • 1 cup tomato puree
    • 2 tsp Kashmiri chilly powder

    To make the ground masala

    • 1 tsp oil
    • 1 cinnamon stick
    • 4 cloves
    • 2 cardamom
    • 1 cup fresh coconut
    • 5 dried red chillies
    • 1 tbsp coriander seeds
    • 1/2 tbsp cumin seeds
    • 1 tsp poppy seeds
    • 5 peppercorns

    To prepare the curry

    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 1 cup chopped onions
    • 1 tbsp garlic paste
    • 1 tbsp ginger paste
    • 1 tsp turmeric powder
    • Salt
    • 2 tsp garam masala
    • 1 tbsp kasoori methi
    • 3 tbsp Cilantro
    • 1 tbsp 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.

    Notes

    Do not over cook 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. Use cashews or almonds instead of coconut if need be.
    In place of tahini, you can add soaked cashews. If not adding tahini, add white sesame seeds when making the coconut paste.
    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.
    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.
    You can also use store-bought Kolhapuri masala instead of making the coconut paste at home.
    This mixed vegetable gravy stays well in the fridge for 5-6 days. That's why its a great recipe to be made ahead of time and stored. It also freezes well.
    It will thicken up as it cools. Reheat it and add some warm water to get the desired consistency.

    Nutrition

    Calories: 240.25kcal | Carbohydrates: 23.12g | Protein: 5.37g | Fat: 15.85g | Saturated Fat: 4.12g | Polyunsaturated Fat: 3.95g | Monounsaturated Fat: 7.01g | Trans Fat: 0.04g | Sodium: 61.86mg | Potassium: 536.31mg | Fiber: 7.22g | Sugar: 4.95g | Vitamin A: 4825.5IU | Vitamin C: 37.2mg | Calcium: 70.5mg | Iron: 2.82mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Did you make this recipe? Be sure to leave a star rating below!

    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

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    Comments

    1. Christabel Heaton says

      March 11, 2022 at 12:53 am

      Can you use this same recipe for non veg

      Reply
      • Priya says

        March 12, 2022 at 9:18 am

        Yes you can.

        Reply
    2. Ayesha says

      January 25, 2022 at 5:33 am

      Recipe says tomato purée but the link is for tomato paste. Can you clarify which one you used? Does home made purée work?

      Reply
      • Priya says

        January 25, 2022 at 9:50 am

        Hi, I have mentioned in the post that you can use either puree or paste. Yes, the homemade puree will work. Hope this helps.

        Reply
    3. Alycia says

      February 01, 2016 at 3:22 pm

      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

      Reply
      • Chef@Cookilicious says

        February 01, 2016 at 5:12 pm

        haha..sorry about that then..Thanks 🙂

        Reply
    4. Jessica D. says

      February 01, 2016 at 2:24 pm

      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.

      Reply
      • Chef@Cookilicious says

        February 01, 2016 at 5:12 pm

        Oh great..then you must check out some other recipes here..you may like it. 🙂

        Reply
    5. Uma Srinivas says

      February 01, 2016 at 12:39 pm

      love the recipe and name 🙂

      Reply
      • Chef@Cookilicious says

        February 01, 2016 at 1:02 pm

        thank you so much 🙂

        Reply
    6. Renee says

      January 17, 2016 at 12:38 pm

      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!

      Reply
      • Chef@Cookilicious says

        January 17, 2016 at 8:13 pm

        That is great..you must try out some of these recipes..I am sure you would love them.. 🙂 Thank you so much

        Reply

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