Veg Kolhapuri is a super spicy mixed vegetable curry that’s created to mimic flavors from Kolhapur. It’s got heat, masala, and vegetables that remain crunchy to the last bite. Sort of like Vegetable Handi but with so much more.
While Veg Kolhapuri is more of a restaurant dish that’s evolved over time than an authentic dish from Kolhapur, a lot of the ingredients and spices used in this recipe are local to the region. That’s what makes this recipe really stand out from the typical Veg Handi.
I love mixed vegetable dishes because I think they are such a great way to incorporate lots of veggies into your meal with a gravy that’s just YUM. This dish is a little time consuming but still easy and is a great way to impress a crowd. Your guests will have a hard time believing that this wasn’t ordered from a restaurant!
Don’t let the ingredients and steps in this recipe intimidate you - most of the ingredients are just basic spices and you can use any vegetables on hand for this (fresh or frozen!).
- This recipe packs in a lot of veggies
- It is pantry friendly and uses common ingredients
- This is a restaurant-style recipe so it’s extra impressive - perfect for dinner parties
Ingredients for Veg Kolhapuri
- Kolhapuri Masala: We make this masala from scratch in this recipe, using various whole spices such as cardamom, peppercorns, cumin, star anise and coconut. Coconut is a signature ingredient that brings the masala together, balances the spices and gives it body but don’t worry if you don’t like coconut, the quantity is so little that you won’t be able to taste it in the end.
- Dried Red Chillies, Red Chili Paste, Kashmiri Red Chili Powder: This recipe calls for 3 different chilli sources - this is what builds the complex heat within this dish.
- Cashew Paste & Cream: These balance the spices and add richness to the gravy that’s typical to restaurant-style preparations.
- Mixed Vegetables: We use diced capsicum, beans, carrots, onions, and green peas in this recipe but you can add any other vegetables you like (potato, baby corn, cauliflower), as well as cubed paneer.
How to make Veg Kolhapuri
What is the difference between Veg Kolhapuri and Veg Handi? Veg Kolhapuri is made using Kolhapuri Masala which contains ground whole spices and dried coconut and the gravy has more heat than a traditional handi mixed veg style dish.
Can I purchase Kolhapuri Masala separately? Packaged Kolhapuri Masala is not very easily available, and I would recommend making it from scratch for the best depth of flavour. It comes together really quickly with ingredients you already have at home! You can prepare it in advance and keep it ready.
Can I freeze this and reheat it? I recommend freezing the gravy before adding the veggies and cream. Then whenever you want to serve it, just add the veggies, simmer it and finish it off with cream. Freezing it with veggies will result in limp, watery veggies when reheated
Can I use frozen vegetables? Yes! Frozen vegetables will work for this recipe. Frozen veggies can be added directly and simmered.
When I am hosting an Indian dinner or just want to spice up a weeknight, this dish is my go-to. I love how this spices up a meal, literally!
More Restaurant Style Curries
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- 1 Tablespoons Oil
- 1 Black Cardamom
- 1 Green Cardamom
- 1 Star Anise
- 10 Cloves
- 2-3 Cinnamon
- 1 Teaspoon Black Peppercorn
- 1 Tablespoon Cumin
- 1 Tablespoon Coriander Seeds
- ¾ Cup Grated Coconut
- 2 Tablespoons Water
- 3 Tablespoons Oil
- 2 Whole dried Kashmiri Red Chilli
- ¼ Teaspoon Hing
- 2 medium Onions finely chopped
- 1 Tablespoon Ginger Garlic Paste
- 2 Tablespoon Red Chilli Paste see note 1
- ½ Tablespoon Garam Masala
- 1 Teaspoon Cumin Powder jeera powder
- 1 Teaspoon Coriander Powder dhaniya powder
- ½ Tablespoon Kashmiri Red Chilli Powder lal mirch powder
- 1 ½ Teaspoon Salt
- 3 Tablespoon Kolhapuri Masala
- 2 Tablespoons Cashew Paste see note 2
- 2 medium Tomatoes pureed
- 1 cup Water divided
- 1 Teaspoon Sugar
- 1 Teaspoon Kasuri Methi dried fenugreek leaves
- 3 Tablespoons Cream
- 2 Tablespoons chopped Coriander
- 1 Tablespoon Oil
- 1 Small Capsicum green bell pepper, cut into petals
- 1 Onion cut into petals
- 1 Carrot cut into 1 inch pieces , parboiled
- 8-10 Beans cut into 1 inch pieces, parboiled
- ¼ Cup Green Peas parboiled
- 1 Whole dried Kashmiri Red Chilli
- Heat oil in a pan over medium heat. Add black cardamom, green cardamom, star anise, cloves, black peppercorn, cumin and coriander seeds. Stir fry on medium flame for 1-2 minutes making sure not to burn the spices. Add grated coconut and fry till golden brown.
- Cool and grind to a smooth paste with 2 tablespoons of water. Set aside.
- Heat 3 tablespoons of oil in a large kadai or pan. Add whole red chilli and saute for 10 seconds. Add hing and chopped onions. Saute for 2-3 minutes or until translucent. Add ginger garlic paste and red chilli paste and cook for 2-3 minutes or until oil starts to separate.
- Add garam masala, red chilli powder, cumin powder, coriander powder, 3 tablespoons kolhapuri masala, cashew paste, tomato puree and salt. Stir to combine, add ½ cup water and cook for 8-10 minutes or until oil separates and the raw smell is gone. Stir occasionally.
- While the gravy is simmering, in a different pan heat a tablespoon of oil on high heat. Once the pan is screaming hot, add capsicum and saute for 2 minutes. Add onions, carrots, beans, green peas and whole red chilli and saute for a minute or two or until onions are just starting to turn translucent.
- Add the sauteed vegetables along with sugar, ½ cup water, cream and kasuri methi to the kolhapuri gravy and stir to combine.
- Simmer for 2-3 minutes. Top with freshly chopped coriander and serve hot.
- Red Chilli Paste: To make red chilli paste, soak dried red chillies in hot water for 10-15 minutes. Grind them to a fine paste with as little water as required
- Cashew Paste: To make cashew paste, soak cashews in hot water for 20 minutes. Grind them to a fine, thick paste with as little water as required
- Can I purchase Kolhapuri Masala separately? Packaged Kolhapuri Masala is not very easily available, and I would recommend making it from scratch for the best depth of flavour. It comes together really quickly with ingredients you already have at home! You can prepare it in advance and keep it ready or freeze the masala.
- Can I freeze this and reheat it? Absolutely. I recommend freezing the cooled Kolhapuri gravy after Step #4. Then whenever you are ready to serve, add the veggies, cream, sugar and kasuri methi, simmer for a few minutes and serve. Freezing with the veggies will lead to soggy vegetables
- Can I use frozen vegetables? Yes! Frozen vegetables will work for this recipe. Frozen veggies can be added directly and simmered.