Veg Kolhapuri Recipe | Mixed Veg Curry

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.

Course Main Course, Side Dish

Cuisine Indian, Maharashtrian

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 240.25kcal

Author Priya Lakshminarayan

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.

Notes

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.

Nutrition