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Vegetable Kolhapuri recipe | Spicy Maharashtrian Veg Curry

Vegetable Kolhapuri i

5 from 1 vote
Vegetable Kolhapuri is a spicy, aromatic Maharashtrian dry curry featuring a medley of vegetables simmered in a rich, fiery gravy made from a unique blend of roasted spices and coconut. Known for its bold flavors and vibrant red color, it is a popular main course dish often served with Indian breads like butter naan or lacchha paratha.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Carrots: 1 medium diced and boiled
  • Potatoes: 1 medium peeled, diced, and boiled
  • Cauliflower florets: 6–8 boiled
  • French beans: 6–8 cut into half-inch pieces and boiled
  • Green peas: 1/4 cup boiled
  • Ginger: 1 inch piece
  • Garlic: 5–6 cloves
  • Oil: 4 tablespoons
  • Dry coconut khopra: 1/2 cup, grated
  • Cloves: 8
  • Black peppercorns: 8
  • Poppy seeds khuskhus/posto: 1 teaspoon
  • Coriander seeds: 1 teaspoon
  • Whole dry red chillies: 6
  • Onions: 2 large chopped
  • Tomatoes: 2 large chopped
  • Red chilli powder: 1 1/2 teaspoons
  • Turmeric powder: 1 teaspoon
  • Salt: To taste
  • Fresh coriander leaves: 2 tablespoons chopped
  • Kolhapuri garam masala: 1/2 teaspoon fennel seed saunf powder, 1 inch cinnamon stick, 1 stone flower (dagad phool), 1/2 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 7–8 black peppercorns

Equipment

  • Large pot or steamer for boiling vegetables
  • Heavy-bottomed kadai or pan
  • Mixer grinder or food processor
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

  1. Boil carrots, potatoes, cauliflower, French beans, and green peas separately in salted water until tender. Drain and set aside.
  2. Grind ginger and garlic to a fine paste.
  3. In a kadai, heat 2 tablespoons of oil over medium heat. Add dry coconut, cloves, peppercorns, poppy seeds, coriander seeds, and dry red chillies. Lightly fry until aromatic.
  4. Add two-thirds of the chopped onions and cook until slightly browned. Cool, then grind into a smooth paste using water. Set aside.
  5. Heat the remaining oil in another kadai. Add the remaining onions and sauté until golden brown.
  6. Add the ginger-garlic paste and sauté until lightly browned.
  7. Add chopped tomatoes, red chilli powder, turmeric powder, and the prepared masala paste. Cook for 2 minutes.
  8. Add the boiled vegetables, adjust salt, and simmer for 4–5 minutes.
  9. Sprinkle Kolhapuri garam masala powder and mix well.
  10. Garnish with chopped coriander leaves and serve hot.

Notes

Substitutions: Use desiccated coconut if fresh is unavailable. Replace fresh tomatoes with tomato puree. Substitute garam masala with a blend of ground cumin, coriander, and fennel seeds if needed.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.
Pro Tips: For a richer flavor, add a dollop of butter before serving. The dish is best enjoyed warm with butter naan or lacchha paratha.
Roast the spices and coconut slowly to enhance aroma without burning