Veg Kolhapuri Recipe – Spicy & Flavorful Restaurant-Style Curry
If you’re a fan of bold, spicy, and aromatic Indian curries, then Veg Kolhapuri is the dish for you. Originating from the city of Kolhapur in Maharashtra, this curry is famous for its fiery spices and robust flavors. Packed with seasonal vegetables and cooked in a rich masala base, Veg Kolhapuri is a must-try dish for anyone who loves authentic Indian food.
Whether served with naan, roti, or steamed rice, this curry brings the perfect restaurant-style experience to your home kitchen.
🌶 What Makes Veg Kolhapuri Special?
Unlike mild gravies, Veg Kolhapuri stands out for its spicy, tangy, and deeply flavored masala. The base is made with roasted spices, onions, tomatoes, coconut, and dry red chilies, giving it a unique taste that’s both fiery and aromatic. It’s the kind of curry that warms your tastebuds and leaves you wanting more.
🥕 Ingredients for Veg Kolhapuri
For the Masala Paste:
Dry red chilies – 4–5
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Black peppercorns – 6–7
Cloves – 3–4
Cinnamon stick – 1 small piece
Green cardamom – 2
Grated coconut (dry or fresh) – 3 tbsp
Sesame seeds – 1 tbsp
For the Curry:
Mixed vegetables – 2 cups (carrot, beans, peas, capsicum, cauliflower, potato – chopped & parboiled)
Onion – 2 medium, finely chopped
Tomatoes – 2 medium, pureed
Ginger-garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Kasuri methi (dried fenugreek leaves) – 1 tsp
Oil or ghee – 3 tbsp
Salt – to taste
Fresh coriander leaves – for garnish
👩🍳 Step-by-Step Recipe
Step 1: Prepare the Kolhapuri Masala
Dry roast all the masala paste ingredients (spices, coconut, sesame seeds) until fragrant. Let cool, then grind into a fine paste using little water.
Step 2: Cook the Base
Heat oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute. Then add tomato puree and cook until oil separates.
Step 3: Add the Masala & Spices
Mix in the freshly prepared Kolhapuri masala paste. Add turmeric, red chili powder, and coriander powder. Cook until masala is well-roasted and aromatic.
Step 4: Add Vegetables
Add parboiled mixed vegetables, salt, and about 1–1.5 cups of water (depending on desired consistency). Let simmer for 10–12 minutes.
Step 5: Finish the Curry
Crush kasuri methi between your palms and add to the curry. Sprinkle garam masala, stir well, and simmer for another 2 minutes.
Step 6: Garnish & Serve
Turn off the flame, garnish with fresh coriander, and serve hot.
🌿 Pro Tips
Use dry Kashmiri red chilies for color without too much heat.
Freshly ground masala is the key to authentic flavor – avoid using readymade curry powders.
You can add paneer or tofu for extra protein.
For a restaurant-style richness, stir in a spoonful of fresh cream before serving.
🍽 Serving Suggestions
Pair with butter naan, tandoori roti, or lachha paratha.
Goes equally well with jeera rice or plain steamed rice.
Serve with onion rings, lemon wedges, and papad for the full desi experience.
