Veg Kolhapuri

A popular Maharashtrian side dish recipe.

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Veg Kolhapuri is a rich and delicious Maharashtrian style mixed vegetable gravy served as a side dish with roti, naan, paratha or rice dishes.

Made using a coconut gravy and mixed vegetables, this dish is found in all restaurants across Central and North India.

The recipe comes in two flavours – a gravy version and a dry version, depending on how one prefers it.

Whichever version you make, both are tasty and yummy. You can also add any vegetable that you prefer and is not restricted to what is mentioned in this mixed vegetable kolhapuri recipe.

4.67 from 3 votes

Veg Kolhapuri Recipe

A popular Maharashtrian side dish recipe.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course, Side Dish

Cuisine: Indian, Maharashtrian, North Indian

Ingredients for Veg Kolhapuri

• 2 Carrots chopped
• 4 Potatoes chopped
• 1/4 cup Beans chopped
• 3 tbsp Green Peas
• 1/2 cup Cauliflower chopped
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 3 to 4 Onions finely chopped
• 4 Tomatoes finely chopped
• few Coriander Leaves chopped
• 1/2 inch Ginger
• 3 to 4 Garlic Cloves
• 1 tbsp Oil
• as per taste Salt

To Grind:

• 1/3 cup Kopra (Dry Coconut)
• 2 tsptsp Coriander Seeds
• 10 Cloves
• 4 to 5 Dry Red Chillies
• 1 tsp Black Peppercorns
• 1 tsp Saunf
• 2 tsp Sesame Seeds
• 2 tsp Gasa Gasa (Khus Khus)
• 1 inch Cinnamon
• 3 to 4 Bay Leaf
• 1 tsp Cumin Seeds
• 2 Cardamoms
• 2 tbsp Oil

How to make Veg Kolhapuri

• Add the carrots, potatoes, beans, peas and cauliflower to a pressure cooker.
• Pour enough water and pressure cook until 2 to 3 whistles or until cooked.
• Heat 2 tblsp of oil in a pan.
• Add the ingredients for grinding and fry for a minute.
• Remove, cool and grind to a smooth paste.
• Grind the ginger and garlic to a coarse paste.
• Heat oil in a large pan over medium flame.
• Add the ginger garlic paste and stir-fry for a minute.
• Add the onions, red chilli powder, turmeric powder and saute until onions turn golden, about 3 to 5 minutes.
• Add tomatoes and salt.
• Stir well and cook until the oil starts to separate.
• Add the ground paste and 3/4 to 1 cup of water.
• Stir well and cook for 4 to 5 minutes.
• Add the cooked vegetables and simmer for another 4 to 5 minutes.
• Keep stirring from time to time.
• Garnish with coriander leaves.
• Remove from flame.
• Serve as a side dish with rice, roti, paratha or naan.

Notes

Tip: If you want a dry gravy, adjust the quantity of water or simmer for longer time.