Veg Kolhapuri is a famous, spicy vegetable curry from Maharashtra, India. It is named after Kolhapur region in Maharashtra, where it is believed to be originated. ‘Kolhapuri‘ dishes are famous for their spicy, aromatic flavors. What makes it special is the way vegetables are cooked. The dish is served with any Indian flat bread or rice.

In a traditional recipe, variety of vegetables are used in this dish such as potato, cauliflower, bell pepper, carrots, beans etc. You can make variations per availability and liking.

Do check out my other Restaurant Style curry recipes below:

Step By Step Recipe of Veg Kolhapuri:

  • Finely chop all the veggies and wash thoroughly.
  • I have not taken picture of all ingredients here. Just showing the veggies and few spices we need for this dish.
  • Heat little oil in a pan. Add cumin seeds and let them splutter. Also add green chili.
  • Add chopped onion and ginger garlic paste. Saute and cook until raw smell of paste goes away.
  • Now add chopped tomatoes and salt. Mix and cook for 2-3 minutes.
  • Once cooked, switch off the flame and let the mixture cool. Blend the mixture into smooth puree.
  • Now heat oil in a kadhai. Once hot, fry all the veggies one by one except peas. Drain on paper towel.
  • Now heat oil in a pan again. Add bay leaf and red chili.
  • Now add ground paste and saute.
  • Add turmeric and dry masala.
  • At this time, add fried veggies and green peas.
  • Make sure to coat veggies well. Cook everything for few minutes.
  • Add water and mix again.
  • Now add in red chili powder.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice or bread.
Print
Veg Kolhapuri
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Veg Kolhapuri is a spicy, aromatic curry made with variety of vegetables and spices.

Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: curry, spicy, veg
Author: PoojaNA
Ingredients
  • 1 tbsp Butter
  • 1 cup Oil
  • 1 Bay leaf
  • 1/2 tsp Cumin Seeds
  • 1 Green chili
  • 1 Red chili
  • 1 Potato
  • 1/2 Green Bell Pepper
  • 8-10 Green Beans
  • 1-2 Carrots
  • 1/4 cup Green Peas
  • 1 Onion finely chopped
  • 2-3 Tomatoes finely chopped
  • 2 tsp Garam Masala
  • 1/8 tsp Turmeric
  • 1 tsp Red chili Powder
  • 2 tbsp Coriander leaves finely chopped
  • 1 cup Water
  • Salt per taste
How-To

  1. Heat oil in a pan. Add cumin seeds and let them splutter. Add green chili.

  2. Now add chopped onion and ginger, garlic paste. Saute and cook for few minutes.

  3. Add chopped tomatoes and salt. Mix and cook until tomato becomes mushy.

  4. Once cooked, switch off the heat and let the mixture cool.

  5. Blend the mixture into smooth puree and keep aside.

  6. Meanwhile fry all the chopped veggies one by one in hot oil. Drain them on the paper towel.

  7. Heat oil and butter in a pan. Add bay leaf, then add red chili.

  8. Pour prepared puree and saute. The mixture will start to splutter. Keep stirring.

  9. Add turmeric and garam masala.

  10. Now add all the veggies and mix well.

  11. Add water and cook again.

  12. Next add red chili powder and cook for few more minutes.

  13. Garnish with chopped coriander leaves and serve hot with rice or bread.

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