Veg Kolhapuri
Veg Kolhapuri is a fiery Maharashtrian mixed vegetable curry from Kolhapur, known for its deep red colour, bold spices and thick, clingy masala. Cauliflower, carrots, beans, peas, potato and capsicum are simmered in an onion-tomato base so every piece is well coated rather than swimming in gravy. It tastes hot, savoury and slightly smoky, with soft vegetables and a little bite from the capsicum added towards the end. Serve it hot with bhakri, chapati, phulka or steamed rice for lunch or dinner, and it can fit into a balanced diet when paired with a plain dal or salad on the side. Practical tip: do not overcook the vegetables before they go into the masala — keep them just tender, as they soften further while simmering and can turn mushy if cooked twice for too long.
Ingredients
18 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Heat the oil in a kadhai or deep pan on medium heat. Add the cumin seeds and let them splutter for a few seconds.
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2
Step 2
Add the finely chopped onion and sauté for 6–7 minutes, stirring often, until golden brown at the edges.
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3
Step 3
Add the ginger-garlic paste and cook for 1 minute until the raw smell goes away.
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4
Step 4
Add the finely chopped tomatoes and cook for 5–6 minutes, stirring and mashing lightly, until soft and the oil begins to separate at the sides.
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5
Step 5
Lower the heat and add the turmeric powder, red chilli powder, coriander powder and garam masala. Stir for 30 seconds so the spices coat the masala without burning.
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6
Step 6
Add the cauliflower florets, diced potato, diced carrot, French beans, green peas, salt and water. Mix well, cover and cook on low-medium heat for 12–15 minutes, stirring once or twice, until the potato and carrot are just tender.
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7
Step 7
Add the diced capsicum, mix, cover again and cook for 3–4 minutes so the capsicum softens slightly but still holds its shape.
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8
Step 8
Check the salt, switch off the heat and rest the curry, covered, for 5 minutes. Sprinkle the fresh coriander leaves over the top and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
