Veg Kolhapuri is a spicy, vibrant mixed vegetable curry mostly served in restaurants.
Veg Kolhapuri is a preferred restaurant style mixed vegetable curry. Though the name is Veg Kolhapuri, it surprisingly doesn’t have its origin in Kolhapur. This dish was popularised by restaurants and is considered one of the commonly ordered veg dishes at restaurants. It is probably going that the dish was named as Veg Kolhapuri due to its daring and spicy flavours which is often related to Kolhapuri cuisine.
About Veg Kolhapuri
Veg Kolhapuri is a mixed vegetable curry known for its spicy and robust flavours. The curry is made using a freshly prepared masala paste. Aside from the masala paste , the ingredients for the gravy includes onion, tomato, cashews, turmeric, chilly powder and garam masala. Veg Kolhapuri pairs well with various Indian breads like roti, naan, chapati or rice.
Veg Kolhpauri is an incredible option when you’re entertaining guests at home. Though the recipe is a bit time consuming, it is straightforward to arrange. While you make this restaurant style dish at home, you may adjust the spice levels of the dish as per your preference.
List of ingredients
For the Kolhpauri Masala Paste
Oil, Cinnamon, Black peppercorns, cloves, black cardamom, green cardamoms, cumin seeds, poppy seeds, corianderseeds, spicy dry red chillies, Kashmiri dry red chillies and dry coconut
Veggies
Cauliflower, green peas, carrots, French beans, onions, tomatoes
Other ingredients
Oil, cashew nuts, paneer, turmeric powder, red chilli powder, garam masala, cumin-coriander powder, bay leaf, cumin seeds, ginger-garlic paste, salt and sugar.
Step-wise recipe with pictures
To arrange the Kolhapuri masala paste, heat 1 tsp oil in a pan. Add cinnamon, black peppercorns, cloves, black cardamom and green cardamoms. Roast for few seconds.
Next, add cumin seeds, poppy seeds and coriander seeds. Roast for few seconds.
To the identical pan, add spicy dry red chillies and Kashmiri dry red chillies and roast for few seconds.
Now, add grated dry coconut and roast till the coconut turns golden brown.
Keep the roasted ingredients aside to chill down. Once cooled, mix the roasted ingredients with little water to a smooth paste. Keep aside.
Soak cashew nuts in water for 20 minutes. Mix tomatoes and soaked cashew nuts to a advantageous paste. Keep aside.
Par boil the veggies (cauliflower, green peas, carrot and French beans). Heat 1 tsp oil in a pan. Add the par boiled veggies. Saute for few seconds on high heat. Keep aside.
Add one other teaspoon oil to the pan. Add onion cubes and capsicum cubes. Saute on high heat for a minute. Remove and keep aside.
Heat 1 tsp oil in the identical pan. Add cumin seeds, bay leaf, dry red chilly and saute for few seconds.
Add finely chopped onions and saute till they turn soft and golden brown.
Add ginger garlic paste and blend well. Cook on low heat.
Add turmeric powder, red chilly powder, cumin-coriander powder and blend well.
Next, add tomato puree and cook on low heat till the tomato puree is cooked well and the raw smell vanishes.
Add the kolhapuri masala paste and blend well. Cook on low heat. Add salt, sugar and garam masala.
Add the cooked veggies and blend well.
Add onion, capsicum cubes and blend.
Add chopped paneer and blend well. Add little water if required to regulate the consistency of the gravy. Cook on low heat for a minute or so.
Garnish with chopped coriander. Serve hot with rotis, chapatis , naan or rice.
Recipe Card
Veg Kolhapuri | Restaurant style Veg Kolhapuri
a mixed vegetable curry known for its spicy and robust flavours.
For the Kolhapuri Masala Paste
- 1 tsp oil
- 1 inch cinnamon
- 4 to five black peppercorns
- 4 to five cloves
- 1 black cardamom
- 2 green cardamoms
- 1 tsp cumin seeds
- 1 tsp poppy seed
- 1 tbsp coriander seeds
- 3 spicy dry red chillies (Pandi chillies)
- 5 Kashmiri dry red chillies
- 3 tbsp grated dry coconut
For Tomato Puree
- 4 tomatoes, chopped
- 9 to 10 cashew nuts, soaked in water for 20 to 30 mins
Veggies & Paneer
- 1/3 cup green peas
- ½ cup chopped cauliflower
- ½ cup chopped carrot
- ½ cup chopped French beans
- 1 small onion, cut into cubes
- 1 small capsicum cut into cubes
- 100 grams paneer, cut into cubes
- 2 tsp oil to saute the veggies
For the Gravy
- 1 tsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 dry red chilly
- 2 onions, finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp cumin coriander powder
- a pinch of sugar
- salt to taste
- 1 tsp garam masala
For garnishing
- 2 tbsp chopped coriander leaves
For Kolhapuri Masala
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To arrange the Kolhapuri masala paste, heat 1 tsp oil in apan.
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Add cinnamon, black peppercorns, cloves, black cardamom and green cardamoms. Roast for few seconds.
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Next, add cumin seeds, poppy seeds and coriander seeds. Roast for few seconds.
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To the identical pan, add spicy dry red chillies and Kashmiri dry red chillies . Roast for few seconds.
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Now, add grated dry coconut and roast till the coconut turns golden brown. Keep the roasted ingredients aside to chill down.
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Once cooled, mix the roasted ingredients with little water to a smooth paste. Keep aside.
Cooking veggies
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Par boil the veggies (cauliflower, green peas, carrot and Frenchbeans).
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Heat 1 tsp oil in a pan.
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Add the par boiled veggies. Saute for few seconds on high heat. Keep aside.
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Add one other teaspoon oil to the pan.
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Add onion cubes and capsicum cubes. Saute on high heat for a minute. Remove and keep aside.
For the gravy
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Heat 1 tsp oil in the identical pan.
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Add cumin seeds, bay leaf,dry red chilly and saute for few seconds.
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Add finely chopped onions and saute till they turn soft and golden brown.
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Add ginger garlic paste and blend well. Cook on low heat.
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Add turmeric powder, red chilly powder, cumin-corianderpowder and blend well.
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Next, add tomato puree and cook on low heat till the tomato puree is cooked well and the raw smell vanishes.
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Add the kolhapuri masala paste and blend well. Cook on low heat.
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Add salt, sugar and garam masala.
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Add the cooked veggies and blend well.
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Add onion, capsicum cubes and blend.
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Add chopped paneer and blend well.
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Add little water if required to regulate the consistency of the gravy. Cook on low heat for a minute or so.
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Garnish with chopped coriander.
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Serve hot with rotis, chapatis , naan or rice.
Recipe Video
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