Veg kolhapuri recipe with step by step photos. This spicy thick coconut based mixed veg curry origins from kolhapur, Maharashtra. Kolhapur is a historical city of Maharastra. Kolhapuri cuisine is noted for its spicy fiery hot recipes. Veg kolhapuri, kolhapuri bhel, kolhapuri misal are some very famous dishes from the region.
Authentic veg kholhapuri recipe is a very spicy and pungent. I have also prepared this as traditional veg kholhapuri recipe that is spicy and flavorful. You can however tame down the dish as per your spice tolerance level.
Kolhapur is also spiritual place to visit. The kolhapur Mahalaxmi temple is one of 108 shakthi peethas.
I got this veg kolhapuri recipe from a friend who is from Maharastra. She has savored all these dishes from authentic kolhapuri cuisine firsthand. Right from vada pav, misal pav, kolhapuri bhel and kolhapuri dal. I have tasted veg kolhapuri and paneer kolhapuri many times from my favorite restaurant here. If you love spicy food then this kolhapuri veg curry is the best bet for you 🙂
This recipe of veg kolhapuri uses kashmiri red chilies instead of lavangi mirchi or lavangi chilies. So this veg kolhapuri has a deep red color but low in heat.
For this veg kolhapuri recipe I have used potatoes, carrots, beans and green peas. You can use any 2 or more vegetables. The masala for this kolhapuri curry is freshly made. This is a dry powder that you can store airtight for many uses. I made veg and paneer kolhapuri with the same.
Serve veg kolhapuri with naan, butter naan, kulcha, roti, jeera rice, plain steamed basmati rice.
If you are looking for more veg curry recipes do check easy veg curry recipe, veg korma recipes, veg stew, veg sagu recipes.
How to make veg kolhapuri recipe with step by step photos.
To make kolhapuri masala powder:
Dry roast the spices and coconut until fragrant and golden.Cool and powder. Store in a dry clean container.
To make kolhapuri veg curry:
Peel and cut the vegetables into batons or cubes.
Steam or pressure cook the vegetables. Drain and set aside.
Heat a pan with 1 tablespoon oil.
Add chopped onions and saute for few minutes
Add ginger garlic and saute till the raw smell goes off.
Add the chopped bell pepper and saute for 2 minutes
Add chopped tomatoes, turmeric powder and saute will the tomatoes turn mushy.
Add about 2-3 tablespoons of prepared masala.
Mix very well.
Now add the drained vegetables and mix well.
Add 2 cups water and season with salt.
Simmer till the desired consistency is reached. This curry will be a bit thin as there are no cashews or cream.
Add chopped cilantro leaves and mix well.
Serve veg kolhapuri hot.
Veg kolhapuri recipe card below:
Veg kolhapuri recipe restaurant style | How to make veg kolhapuri recipe
1 CUP = 250 ml
Ingredients
For kolhapuri masala
- 3 tablespoons desiccated coconut or Kopra or fresh grated coconut.
- 1 big bay leaf
- 6-7 kashmiri dried red chilies or 3-4 lavangi chilies
- 1 teaspoon sesame seeds
- 10 black peppercorns
- 1/4 teaspoon methi seeds
- 1/2 teaspoon poppy seeds
- 1/2 inch cinnamon stick
- 3 cloves
- 2-3 strands of mace
- A pinch of grated nutmeg
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 1 small star anise
- 3 green cardamoms
- 1 black cardamom
For veg kolhapuri curry
- 2 cups peeled and cut mixed vegetables potatoes, carrots, beans, peas
- 1/2 cup sliced green bell pepper
- 1 big onion sliced
- 2 to matoes finely chopped
- 3-4 garlic cloves crushed
- 1/2 inch ginger peeled and crushed
- 1/2 teaspoon turmeric powder
- Cilantro leaves for garnishing
- Salt to taste
- 1 tablespoon oil
Instructions
- To make kolhapuri masala powder:
- Dry roast the spices and coconut until fragrant and golden.Cool and powder. Store in a dry clean container.
- To make kolhapuri veg curry:
- Peel and cut the vegetables into batons or cubes.
- Steam or pressure cook the vegetables. Drain and set aside.
- Heat a pan with 1 tablespoon oil.
- Add chopped onions and saute for few minutes
- Add ginger garlic and saute till the raw smell goes off.
- Add the chopped bell pepper and saute for 2 minutes
- Add chopped tomatoes, turmeric powder and saute will the tomatoes turn mushy.
- Now add the drained vegetables and mix well.
- Add about 2-3 tablespoons of prepared masala.
- Mix very well.
- Add 2 cups water and season with salt.
- Simmer till the desired consistency is reached. This curry will be a bit thin as there are no cashews or cream.
- Add chopped cilantro leaves and mix well.
- Serve veg kolhapuri hot.
deepthika says
Very nice recipe. I tasted veg kolhapuri in restaurants and this looks very yumy too.