Veg Kolhapuri is a super spicy mixed vegetable curry that is created to mimic flavors from Kolhapur. It has got heat, masala and vegetables that remain crunchy to the last bite. Sort of like Vegetable Handi but with so much more !
Veg Kolhapuri recipe restaurant style is basically a thick coconut based extra spicy curry recipe from western part of Maharashtra. It is open ended curry in terms of adding vegetables. It is typically cooked with vegetables like aloo, gobi, carrot, peas and even broccoli. Moreover it is spiced with a unique kolhapuri masala which is blend of whole dry spices and dry coconut.
You can add any choice of vegetables to this recipe. In point of fact, you can add soya nuggets, paneer and even brocolli.
Secondly, if you do not wish to have spicy curry, then reduce the number of red chillies according to your taste.
Lastly, try to use dry coconut instead of fresh or desiccated coconut. Dry coconut or "kopra" would enhance the flavor of kolhapuri recipes or gravy.
Mixed vegetables are cooked and then simmered in spicy, onion-tomato-garlicky gravy and served with Tandoori roti or garlic Naan!
Make this for any party or gathering; your guests will have a hard time believing this was not ordered from a restaurant!
While Veg Kolhapuri is more of a restaurant dish that has evolved than an authentic dish from Kolhapur, the dry kolhapuri masala is added to the gravy hence the name kolhapuri.
You can also call it a mixed veg curry.
This curry tastes just like the one you get from North Indian restaurants.
Freshly ground masala powder with roasted spices, which imparts an aroma and makes the dish full of flavors.
In this spice powder, we have used poppy seeds, coconut and red dried chilies, giving the dish its Kolhapuri touch.
Ingredients for Veg Kolhapuri
Steps for Veg Kolhapuri
Veg Kolhapuri
Ingredients
1 teaspoon of Coriander seeds
1/2 teaspoon of Cumin
8 to 10 black peppercorns
1/2 teaspoon of Fennel seeds
1/4th teaspoon Fenugreek seeds
1 piece of Cinnamon
1 Black Cardamom
3 cloves
2 Green cardamom
2 Star Anise
3 Dry Red Chillies
1 teaspoon of Sesame seeds
1/2 teaspoon of Poppy seeds
1 tablespoon dessicated coconut
1 teaspoon of Dried Fenugreek Leaves
1 tablespoon roasted Bengal gram
2-3 tablespoons of Oil
1 piece Cinnamon
1 Black Cardamom
1 tablespoon Garlic chopped
1 Onion chopped
1 teaspoon of Red Chilli powder
1/2 teaspoon of Turmeric powder
Puree of 3 Tomatoes
1 Green Chilli
2 tablespoons of Oil
1 Carrot
1/2 cup Cauliflower
1 cup of French Beans
1/4th cup Green Peas
100 grams of Paneer
1 Capsicum
3/4th Cup water
2 tablespoons of Kolhapuri masala
1/4th Cup water
Steps
Heat a pan and add 1 tsp coriander seeds, 1/2 tsp teaspoon cumin seed, 8-10 black peppercorns, 1/2 tsp fennel seeds, 1/4th tsp fenugreek seeds, 1 piece cinnamon, 1 black cardamom, 3 cloves, 2 green cardamom, half star Anise, 2 dry red chillies.
Dry roast the spices for 1-2 minutes on low flame till it gives a good smell.
Then add 1 tsp sesame seeds, 1/2 tsp poppy seeds, 1 tbsp desiccated coconut, 1 tsp dried fenugreek leaves, now dry roast these also with the spices till the desiccated coconut colour is little brown then off the flame.
After the flame is off add 1 tbsp bengal gram and mix it with the spices for half a minute.
Let the spices cool, grind it into a powder.
Next heat 2-3 tbsp of oil in a pan, add 1 piece of cinnamon, 1 black cardamom, 1 tbsp chopped garlic sauté for half a minute.
Then add 1 chopped onion fry till golden brown in colour then reduce the flame, add 1 tsp red chilli powder, 1/4th tsp haldi powder and sauté it for a minute.
Then add a puree of 3 tomatoes,1 chopped green chilli, salt and mix it till it boils.
Cover the lid and cook it on low flame for 6-7 minutes.
By the time Fry the veggies.
Heat 2 tbsp oil in a pan, add veggies of your choice, cut it in the shape and size that you want.
Here we have added 1 carrot, 1 cup french beans, 1/2 cup cauliflower. Now fry them in oil and keep stirring for 5-6 minutes.
After frying the veggies for 7-8 minutes, add 1/4th cup green peas, 100 gms cubed paneer and stir it by frying for 2-3 minutes.
Till now the veggies are fried properly then off the flame.
Now check the tomato if done, add all the fried vegetables with the oil also in the tomato mixture and mix them thoroughly.
Then add 1 diced Capsicum stir them properly, then add 3 /4th Cup water .
Next add 2 tbsp from the Powder masala that we have prepared before, 2 tbsp will be enough for this recipe, you can store the remaining grounded masala in the fridge and use it later .
After adding the Powder masala give a good mix and let it come to a boil on high flame.
At this point you can add fresh cream if you want .
Add 1/4th cup of water and stir it well till it comes to a boil and cook it on low flame for 4-5 minutes till oil floats on top.
After cooking it for 4-5 minutes open the lid and check the consistency of the gravy, if it is proper as you need then off the flame .
Sprinkle chopped coriander leaves on it, cover it and let it rest for 5-6 minutes.
Serve hot with paratha, roti, kulcha, Tandoori Roti or garlic naan.
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Tips *If you do not want to fry the vegetables, you can steam, air-fry them or roast them in the oven and use them. *Add salt while steaming or boiling veggies. This enhances the taste of the curry as saltiness goes deep inside veggies. *Add only 1-dry red chilli if you are using any other type of dry red chilli instead of Kashmiri red chilli. *Use 1-teaspoon of watermelon seeds (magaj seeds) or 3-4 cashew nuts as a replacement of poppy seeds if they are not available. *Add paneer and vegetables like cauliflower, ash gourd (white pumpkin), broccoli, etc. for variation in taste and texture.
