Veg Kolhapuri Recipe

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Veg Kolhapuri is a delicious spicy mixed vegetables dish which has its origin in Kolhapur, a historical city in south-west Maharashtra. Kolhapuri food takes pride in being a robust cuisine and is particularly known for its hot and pungent flavors. However, not every dish in Kolhapuri cuisine is fiery. Just like in this Veg Kolhapuri recipe where I have kept the spice levels not high, but moderate. Try it to know.

veg kolhapuri served in a white bowl.

My Tryst with Kolhapuri Cuisine

I’ve been to Kolhapur many times and have got the opportunity to savor vegetarian Kolhapuri cuisine in all its authenticity.

I’ve tried dishes ranging from their celebrated thalis, the spicy Vada Pav & Appe on the roadside to chilli pitla (a hot gram flour-based dish) and the Kolhapuri Misal Pav (sprouted moth beans curry), which is known to make one sweat because of its fieriness. Even the Kolhapuri dal is bold and spicy.

On my trip to Kolhapur last time, I also got my hands on the earthy Kolhapuri kanda-lasun masala (onion-garlic spice blend). This spice blend in particular is so good that it perks up the flavor of any dish it is added to.

I have used it in many of my vegetable and lentil recipes. The result of which has always been more and more praises!

While in Kolhapur, I never came across the Veg Kolhapuri dish, at least in the restaurants and hotels that we went to and stayed in. Though, I have seen Veg Kolhapuri in the menu of many restaurants across India.

About Veg Kolhapuri Recipe

This Veg Kolhapuri recipe is inspired from one of the most loved and spicy dishes from Kolhapuri cuisine, the ‘Tambda Rassa.’

‘Tambda’ means ‘red’ and ‘rassa’ is a ‘thin curry or gravy.’ This famous dish is traditionally a non-vegetarian preparation which makes use of the robust Kolhapuri masala.

The Kolhapuri Masala is made with many fragrant spices together with sesame seeds, poppy seeds, dry coconut shreds and dried red chillies.

One of the main ingredients in an original Kolhapuri masala are a special type of small, but extremely hot chili called the ‘lavangi mirchi.’

For this Veg Kolhapuri recipe, which is vegan too, I have toned down the spiciness by not using the lavangi chilli.

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Instead, I have added ‘Byadagi chillies’ (also known as bedgi chilli), which impart a deep color and are medium- hot. You can also use Kashmiri red chillies for a less spicy curry.

The heat levels in this Veg Kolhapuri recipe can be tolerated by most Indians. But if you do not prefer spicy pungent food, then you can cut down on the quantity of dried red chilies, ginger and garlic.

This Veg Kolhapuri uses a Kolhapuri masala, which is freshly made at home. So, you don’t need to rush to a store to get a packet. Though, if you have it, you can use it.

The quantity is mentioned in the notes’ section of recipe details. I have made the Kolhapuri masala by referring to some of the cookbooks I purchased from Kolhapur.

You can add any vegetable of your choice in this Veg Kolhapuri recipe. It is best served with chapati, phulka, paratha, bajra or jowar bhakri or steamed rice. I’ve even tried it with bread and loved it.

You can also check another less spicy dish called Paneer Kolhapuri, which is adapted from this recipe.

Step-by-Step Guide

How to make Veg Kolhapuri

Preparation

1. Firstly, rinse, peel and cut the vegetables into thick strips or batons. Place them in a steamer pan.

I have used the following vegetables:

  • 1 medium size potato
  • 8 to 10 French beans
  • ⅓ cup cup chopped cauliflower florets, optional
  • 1 medium carrot or 2 small carrots
  • ⅓ cup green peas, fresh or frozen
  • 1 medium yellow/red bell pepper or green capsicum – I have sautéed the capsicum instead of steaming it.
rinsing, peeling and cutting vegetables for veg kolhapuri

2. Then steam the vegetables in an electric cooker, steamer or a stovetop pressure cooker using water as required.

For cooking in a stovetop pressure cooker, use a 3 litre cooker. Place a trivet in the cooker. Add 2 cups of water. Place a pan containing the veggies on the trivet in the cooker.

Pressure cook for 2 to 3 whistles until the vegetables are steamed well and fork tender. Let the pressure drop naturally and then only open the lid. Drain any water from the pan and set the steamed veggies aside.

steaming vegetables for veg kolhapuri

3. The vegetables have to be completely cooked and yet retain their shape.

steamed vegetables for veg kolhapuri

4. While the vegetables are steaming, gather all the ingredients required for making Kolhapuri masala. Below picture lists all the ingredients.

Note: If stone flower (patthar phool), cobra saffron (nagkesar) and poppy seeds (khus khus) are not available in your country, you can skip using them.

spices for veg kolhapuri

Make Kolhapuri Masala

5. Heat a pan and dry roast the below ingredients on low heat, for Kolhapuri masala first:

  • 1 inch cinnamon
  • 2 cloves
  • 4 to 5 black peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 4 to 5 fenugreek seeds
  • 1 small stone flower (dagad phool, pathar ke phool)
  • 3 dried red chilies
  • 1 medium tej patta
  • 1 cobra saffron (nagkesar)
  • 2 single strands of mace
  • 1 pinch grated nutmeg
  • 1 green cardamom
  • Seeds of 1 black cardamom
dry roasting ingredients for kolhapuri masala

6. Once the spices become fragrant and are lightly roasted, add ½ teaspoon poppy seeds, 1 teaspoon white sesame seeds and 2 tablespoons desiccated coconut.

Here I have used grated desiccated coconut, but you can also use kopra or dried coconut. If you both are unavailable to you, add fresh or frozen coconut.

Ensure not to burn the spices; so do keep stirring often while you roast them.

adding poppy seeds, sesame seeds and desiccated coconut to roasting spices

7. Stir continuously and dry roast till the coconut turns golden. Turn off the heat and set aside the pan.

Stir the spice mixture a few times, after you set aside the pan, so that the residue heat does not brown the coconut too much.

dry roasting spices and coconut for veg kolhapuri

8. Once the spice mixture cools, then take them in a dry grinder or coffee grinder.

cooled roasted spice mixture in grinder jar

9. Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds and coconut will release oil while grinding.

Make sure to keep scraping the sides of the jar and grind. If you are finding it difficult to grind, add some water to make a fine paste.

grinding spice mixture to make kolhapuri masala

Make Veg Kolhapuri

10. Heat 2 to 2½ tablespoons oil in a pan and add ½ cup finely chopped onions.

sautéing chopped onions for veg kolhapuri

11. Sauté the onions stirring often, till they turn light golden or golden.

sautéing chopped onions for veg kolhapuri

12. Add ¾ tablespoon tablespoon ginger-garlic paste.

adding ginger-garlic paste to onions

13. Stir and then add 1 tablespoon chopped coriander leaves. Stir and sauté for some seconds till the raw aroma of the ginger-garlic goes away.

adding chopped coriander leaves to onions

14. Next, add ⅓ to ½ cup finely chopped tomatoes. Sauté till the tomatoes soften and you see oil leaving the sides of the pan.

adding chopped  tomatoes to onion mixture

15. Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 pinch asafoetida.

adding turmeric powder, red chili powder and asafoetida to onion mixture

16. Stir and then add chopped bell pepper/capsicum. You can also skip capsicum if you prefer.

adding chopped capsicum to onion mixture

17. Stir and sauté till the bell pepper/capsicum is just about cooked and yet have a slight crunch, for about 5 to 6 minutes on low heat.

cooking capsicum and onion mixture

18. Add the prepared Kolhapuri masala.

adding prepared kolhapuri masala

19. Stir and then add 1 to 1.25 cups water. Season with salt according to taste. For a thicker curry, add less water.

adding water and salt to mixture in oan

20. Bring the curry to a simmer.

simmering the veg kolhapuri

21. When you see some oil floating on top of the curry, add the steamed cooked vegetables

adding steamed vegetables to veg kolhapuri

22. Stir and simmer for 2 minutes. The consistency of the curry is slightly thin.

Check the taste and add more salt if needed. If there is less salt, the flavor and taste of the spices do not come through.

simmering veg kolhapuri

23. Lastly, add some chopped coriander leaves and give a final stir. You can also garnish with 1 to 2 tablespoons of chopped coriander leaves.

garnishing veg kolhapuri with chopped coriander leaves

24. Serve Vegetable Kolhapuri with soft phulka, chapati, parathas or bhakri. You can also serve this spicy curry with bread, dinner rolls (pav) or steamed rice.

Any leftover curry keeps well in the refrigerator for about a day. While reheating add some water if the curry consistency has thickened.

veg kolhapuri served in a white bowl.

Places to visit in Kolhapur

Due to its rich spiritual history, Kolhapur is also known as ‘Kashi of South’ or ‘Dakshin Kashi.’ So, whenever you visit Kolhapur, make sure to visit the most revered Mahalakshmi Temple. It is one of the ‘Shakti Peethas’ in Maharashtra.

Other places of interest include Siddhagiri or Kaneri Math, Kopeshwar Shiva Temple, Narsobawadi (a Lord Dattatreya temple on the confluence of rivers Krishna and Panchganga), Jyotiba Temple and the freshwater Rankala Lake.

Expert Tips

  1. The elements of heat and pungency in this Veg Kolhapuri can be increased or decreased depending on the type and quantity of red chili added to the curry.
  2. Any vegetables of your choice can be added to this curried dish. The vegetables should be fork tender, yet keep their shape. Ensure not to overcook the veggies.
  3. While grinding the spices for Kolhapuri masala, the sesame seeds and coconut will release oil. Make sure to keep scraping the sides of the grinder jar and grind further. If you are finding it difficult to grind, add some water to make a fine paste.
  4. Make sure to use the best quality spices, including good quality sesame and poppy seeds, ones which are within their shelf-life and fresh. If you fail to do so, you might end up having a slight bitter taste in your Vegetable Kolhapuri.
  5. In case you don’t have stone flower, cobra saffron or poppy seeds, you can skip using them.
  6. If you have readymade Kolhapuri kanda-lasun masala or the Kolhapuri masala, then add about 2 to 2½ tablespoons of it.

FAQs

Does Veg Kolhapuri contain paneer?

Yes it can contain paneer together with the mixed vegetables. You can add paneer cubes, squares and even garnish your Veg Kolhapuri with grated paneer.

Can I use black poppy seeds instead of white poppy seeds?

Yes, you can use black poppy seeds. But the color of the gravy will change in this case.

Can I use goda masala in place of Kolhapuri masala?

Goda masala is different from Kolhapuri masala in terms of flavor and aroma. Goda masala is actually a no onion, no garlic masala with sweet tones whereas Kolhapuri masala has onion and garlic and is pungent and spicy.

Since I have not added onion and garlic in the recipe of the Kolhapuri masala powder and added them to the curry, you can use goda masala in the recipe. But make a note that your curry will be a medium-spiced Maharashtrian style mix veg curry variant and not Vegetable Kolhapuri.

Can I prepare the dry spices beforehand and store in the refrigerator?

Yes, you can prepare the dry spices beforehand and store the roasted dry spices in the refrigerator for about a week.

What steps should I miss from the list if I have store-bought kanda-lasun masala?

You can skip the preparation of the Kolhapuri masala and just add 2 to 2½ tablespoons of the readymade/store-bought Kolhapuri kanda-lasun masala in this Vegetable Kolhapuri.

More Veg Curry Recipes To Try

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veg kolhapuri served in a white bowl.

Veg Kolhapuri Recipe

Veg Kolhapuri is a delicious spicy mixed vegetable curry which has its origin in Kolhapur, a historical city in south-west Maharashtra. Kolhapuri food takes pride in being a robust cuisine and is particularly known for its hot and pungent flavors.
4.85 from 13 votes
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Cuisine Maharashtrian
Course Main Course
Diet Vegan
Difficulty Level Moderate
Servings 4
Units

Ingredients

For Kolhapuri Masala

  • 1 teaspoon white sesame seeds (safed til)
  • ½ teaspoon poppy seeds (khus khus)
  • 2 tablespoon desiccated coconut
  • 4 to 5 black peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 2 cloves
  • 2 single strands of mace (javitri)
  • 4 to 5 fenugreek seeds (methi dana)
  • 1 pinch grated nutmeg (jaiphal)
  • 1 small stone flower (patthar phool or dagad phool) – optional
  • 1 cobra saffron (nagkesar) – optional
  • 1 green cardamom
  • 1 black cardamom – seeds kept and husks discarded
  • 3 dried red chilies byadgi/bedgi or Kashmiri red chilies, seeds removed
  • 1 tej patta

Vegetables (To be cooked separately in a pan, steamer or pressure cooker)

  • ½ cup potato – chopped in sticks or batons or 1 medium size potato
  • ¼ cup French beans – chopped in batons, or 8 to 10 French beans
  • cup cauliflower – chopped, optional
  • cup carrot – chopped in sticks or batons, about 2 small carrots or 1 medium carrot
  • cup green peas – fresh or frozen
  • 2 cups water – for steaming vegetables in a stovetop pressure cooker or a pan/pot.

More Ingredients

  • 2 to 2.5 tablespoons oil – peanut or sunflower oil
  • ½ cup onion finely chopped or 1 medium-sized
  • 1 tablespoon ginger-garlic paste or 5 to 6 small to medium garlic cloves + 1 inch ginger crushed to paste in a mortar
  • 1 tablespoon coriander leaves (cilantro), chopped
  • ⅓ to ½ cup tomato – finely chopped or 1 medium-sized
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 pinch asafoetida (hing)
  • cup bell pepper – sliced, about 1 medium green or red or yellow bell pepper, optional
  • 1 to 1.25 cups water or add as required
  • salt as required
  • 1 to 2 tablespoon coriander leaves – for garnish

Instructions
 

Preparation

  • First, rinse, peel and cut the vegetables into thick strips or batons. Place them in a steamer pan.
  • Then steam the vegetables in an electric cooker, steamer or stovetop pressure cooker, adding water as needed for steaming.
  • For steaming veggies in a stovetop pressure cooker, use a 3 litre cooker. Place a trivet in the cooker.
  • Add 2 cups of water. Place a pan containing the chopped veggies on the trivet in the cooker.
  • Pressure cook for 2 to 3 whistles until the vegetables are steamed well and fork tender.
    Let the pressure drop naturally and then only open the lid. Drain any water from the pan and set the steamed veggies aside.
  • The vegetables have to be completely cooked and yet retain their shape.
  • While the vegetables are steaming, gather all the ingredients required for making Kolhapuri masala.

Making kolhapuri masala

  • Heat a pan on low heat and dry roast the spices on low heat – cinnamon, cloves, black pepper, coriander seeds, cumin seeds, fenugreek seeds, stone flower, mace strands, pinch of nutmeg powder, bay leaf, cobra saffron, red chilies, green cardamoms and black cardamom seeds.
  • Skip stone flower, cobra saffron and poppy seeds, if you don't have these.
  • Once the spices become fragrant and lightly roasted, add poppy seeds, sesame seeds and desiccated coconut.
  • Stir continuously and dry roast till the desiccated coconut turns golden. Take care not to burn any of the ingredients.
  • Turn off the heat and set aside the pan.
  • Stir the spice mixture a few times, after you set aside the pan, so that the residue heat does not brown the coconut too much. Or you can transfer the roasted spice mix onto a plate.
  • Once the spice mixture cools, take them in a dry grinder or coffee grinder.
  • Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds and coconut will release oil while grinding.
  • Make sure to keep scraping the sides of the grinder jar and grind further. If you are finding it difficult to grind, add some water to make a fine paste.

Making veg kolhapuri

  • Heat oil in a pan and add chopped onions.
  • Sauté the onions stirring often until they turn light golden or golden.
  • Add ginger-garlic paste.
  • Stir and then add chopped coriander leaves. Stir and sauté for some seconds, till the raw aroma of the ginger-garlic goes away.
  • Next, add chopped tomatoes.
  • Sauté till the tomatoes soften and you see oil leaving the sides of the pan.
  • Add turmeric powder, red chili powder and asafoetida.
  • Stir and then add chopped bell pepper/capsicum. You can also skip capsicum if you prefer.
  • Stir and sauté till the bell pepper is half cooked and yet have a slight crunch. About 5 to 6 minutes on a low heat.
  • Add the ground Kolhapuri masala.
  • Stir and sauté for a few seconds.
  • Then add water. Season with salt as per taste.
  • Bring the curry to a simmer.
  • When you see some oil floating on top of the curry or gravy, add the steamed vegetables.
  • Stir and simmer the gravy for about 2 minutes.
  • Lastly, add chopped coriander leaves and give a final stir. You can also garnish with the coriander leaves.
  • Serve Veg Kolhapuri hot with soft chapati, phulka or paratha. You can also serve this spicy vegetable curry with bread and steamed rice.

Notes

  • If you have readymade Kolhapuri kanda-lasun masala or the Kolhapuri masala, then add about 2 to 2½ tablespoons of it.
  • The elements of heat and pungency in this Veg Kolhapuri can be increased or decreased depending on the type of red chili you add.
  • Any vegetables of your choice can be added to this spicy curry. The vegetables should be cooked completely, yet retain their shape.
  • The veggies can be steamed in a pan or pot or in a stovetop pressure cooker. You can also choose to steam vegetables in an Instant Pot or an electric pressure cooker if you have one. Add water as needed, depending on the size of your pan or equipment used.
  • In case you don’t have stone flower, cobra saffron or poppy seeds, you can skip using them.
  • Desiccated coconut can be swapped with dry coconut or copra. If out of desiccated coconut or dry coconut, you can opt to use frozen or fresh coconut.
  • The curry consistency can be adjusted by adding less or more water.
  • You can also add some paneer cubes to the curry if you prefer.

Nutrition Info (Approximate Values)

Nutrition Facts
Veg Kolhapuri Recipe
Amount Per Serving
Calories 155 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 323mg14%
Potassium 371mg11%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 4g4%
Protein 3g6%
Vitamin A 2614IU52%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 35mg42%
Vitamin E 3mg20%
Vitamin K 13µg12%
Calcium 57mg6%
Vitamin B9 (Folate) 35µg9%
Iron 2mg11%
Magnesium 36mg9%
Phosphorus 73mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Veg Kolhapuri recipe from the blog archives first published in November 2014 has been updated and republished on October 2023.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4.85 from 13 votes (5 ratings without comment)

48 Comments

  1. I have used many recipes from your website and every time I feel so good that out of so many again I choose your website. Whatever I tried till date from your website was always a hit. Thank you so much.

    1. Thanks so much and happy to know. Glad to read your comment. Most welcome!

  2. Nice, superb. It should be delicious as well as nutritious. Thanks.

  3. Hi Desena

    I used several recipes from your website. Each and every one came out good. My husband loves your website. This is 3rd time I am going to make kolhapuri veg. I have no words to thank you. For me it is blessing to have your website.

    Vina

    1. thank you vina. glad to read your review on the recipes as well as veg kolhapuri. wish you all the best and thanks again.

  4. If we have Kanda Lahsun masala

    What are the ingredients to skip from your list ..

    Thanking you

    1. skip the entire kolhapuri masala preparation and just add the kanda lasun masala. you can add 2 to 2.5 tablespoon of it.

  5. I tried dis recipe n d outcome was amazing. But der was a ting of bitterness in d aftertaste. I tried eliminating it by adding 1/2 cup of milk n simmering it for more mins.4 stars

    1. thanks. tinge of bitterness could be due sesame seeds or poppy seeds which are no longer fresh or on have gone past their shelf life. but adding milk idea was good one and has saved the recipe.

  6. Made it today.it turned yummy, just added lil extra water so gravy became thin. Otherwise taste was good.

  7. Thank you for sharing another yummy recipe! Made this today and will defintely be making this again : )

  8. this looks yum!
    i am abt to prepare it tomm.
    one question: can i use black poppy seeds? i do not have wite ones.

    Thank you.

    1. yes you can use black poppy seeds. the color of the gravy will change though.

  9. Hi ,this recipe is perfect. Made it yesterday for 30 people.Everyone loved it. Since my friends wanted pander in it, I added some to it. Your presentation and step wise description is awesome. Thanks for the lovely recipe. God bless you.5 stars

  10. Was always looking for restaurant style vegetables. this was awesome. Getting the spices is a task though. Is it ok if the dry spices are made in bulk and kept in the fridge, so that the dry roasting is not necessary the next time around?

    1. thanks vinay. you can keep the roasted dry spices in the fridge. but in this recipe i would suggest to stick to the proportion. because if you double or triple the spices then the taste and balance will get affected.

  11. Hi DASSANA
    I have become an avid reader of ur recipes recently. I have almost tried making most of ur vegetarian dishes as I am a vegetarian especially the north Indian and Punjabi dishes published by u an. Almost all the dishes turned out to be yummy. My family members enjoyed it
    thanks to u
    whatever dishes we used to eat in the restaurant, now I can make it. I feel delighted
    even the picturesque representation along with every steps makes it user friendly.
    thanks a ton for the recipes
    God Bless5 stars

    1. welcome shreeja. glad to know this. thanks for sharing your positive feedback on recipes and for your prayers.

  12. Made this recipe tonight and it was so yummy. Really like the complex spice mixture, where everything is in harmony and no one flavor leaps out on the taste buds. The only change I made was to use chick peas (instead of the green beans) for a protein boost. Excellent directions and photos… thanks.

  13. Hi

    Tried your recipe today. It came out really great. Very hot and spicy. Just like how we get in the restaurant.

    I have tried your gobi masala too. It became my husband’s favorite curry. Very tasty.

    Thanks for sharing so easy to follow pictorial recipes.5 stars

    1. welcome swati. thanks for sharing positive feedback. yes, it is a spicy dish. kolhapur is known for its spicy food.

  14. Hi,

    I am very curious to try this recipe tomorrow for lunch. Sounds really mouthwatering so just wish me luck

      1. Tried it and it was a definite success. Will be trying out few more of your recipes in the coming weeks.

  15. Hi dasana, I made this today. It was very tasty n restaurant like.. Every one in my family loved this. Thx.

    ,

  16. I made this recipe for dinner yesterday, served with bhakhari and … guess what ?? Everybody in the family liked it too much…..Thanks Dassana ….Keep on doing the good work

    1. thanks krupali for sharing the feedback and your experience. glad to know 🙂

  17. Hi Dassana, Great recipe as usual ! Is the kolhapuri masala similar to goda masala ? In which case can goda masala substitute kohapuri masala ??

    1. thanks radhika. both are different in terms of aroma and flavor. the kolhapuri masala is very spicy and hot. goda masala has sweet tones and even smells sweet. usually fried onions, garlic and coriander leaves are added to the basic kolhapuri masala and this is called the kanda lasun masala (onion garlic masala). goda masala is a actually a satvik no onion no garlic masala, that the marathi brahmins prepare. from what i have read, its origin is in pune. if you go outside of pune, then the kanda lasun masala is mostly prepared. in this recipe though, you can use goda masala. since i have not added onions, garlic & coriander leaves to the masala powder. i have added them to the gravy. so for this recipe, goda masala would work.

      1. Thanks Dassana. I will definitely make this recipe and let you know how it turns out ! 🙂