If you’re craving that bold, spicy, and aromatic restaurant-style curry, then this Veg Kolhapuri will absolutely hit the spot! A medley of vibrant vegetables is gently steamed and then slow-simmered in a rich, nutty, fiery red gravy made with roasted coconut, dry spices, and a robust onion-tomato base. Every spoonful packs a punch—smoky, garlicky, slightly tangy, and deeply satisfying.
Originating from the city of Kolhapur in Maharashtra, this iconic dish gets its name from the signature Kolhapuri masala—a dry, intensely flavored spice blend unique to the region. Known for its bold use of red chilies, sesame seeds, coconut, and aromatic whole spices, this masala is the soul of the dish and is often what distinguishes an authentic Kolhapuri-style curry from the rest.
What makes this recipe truly stand out is its depth of flavor, built layer by layer—from the freshly ground spice mix to the sautéed onion-garlic-ginger base and juicy tomatoes. There’s a natural warmth from spices like cinnamon and cloves, a hint of sweetness from coconut, nuttiness from sesame and poppy seeds, and a kick from dried red chilies that you can dial up or down according to your taste.
And yes—this is a completely homemade version, crafted with love and care, without relying on store-bought spice pastes or gravies. My cooking philosophy is all about making things from scratch with wholesome ingredients, avoiding processed or canned alternatives wherever possible. The result? A curry that tastes just like (if not better than) what you’d get in your favorite North Indian restaurant.
Serve it piping hot with butter naan, roti, or jeera rice, and let the flavors transport you to the heart of Maharashtra. Whether you’re making it for a festive meal, a weekend indulgence, or just to spice up your everyday dinner—this Veg Kolhapuri is sure to impress.
Ingredients for Kolhapuri Masala
A truly flavorful gravy made from scratch almost always begins with the right blend of whole spices. These spices are the soul of many Indian curries, adding not just heat and depth but a warm, aromatic complexity that no store-bought paste can match. You’ll easily find all these spices at any Indian grocery store.
For Kolhapuri-style dishes in particular, the whole spices are first dry roasted to release their essential oils and intensify their flavors. After roasting, they’re ground along with sautéed onions, tomatoes, garlic, and sometimes coconut. This freshly ground spice mixture is what’s referred to as Kolhapuri masala. It forms the heart of the dish, lending its bold, spicy, and slightly smoky flavor that’s iconic to the cuisine of Kolhapur, a city in Maharashtra renowned for its fiery food.
But did you know that there are actually two distinct types of Kolhapuri masala? Yes, that’s right! The one we’re preparing here is the dry version, often made in bulk and stored for weeks in airtight jars. It’s versatile, convenient, and can be added directly to curries, sabzis, or even used as a dry rub.
The second type is the wet version, locally known as Kanda-Lasun Masala (Kanda means onion and Lasun means garlic in Marathi). This version includes fresh onions and garlic as a base, which are cooked and blended along with the spices into a thick, dark paste. It’s intense, pungent, and carries a rich umami flavor. Due to its moisture content, it’s typically used fresh or refrigerated for short-term use.
Each type of masala brings its own unique character to a dish—while the dry one offers flexibility and a more concentrated flavor, the wet Kanda-Lasun masala delivers deep, caramelized notes and is particularly loved in spicy meat and rustic vegetable preparations.
So when making a delicious Kolhapuri-style gravy at home, knowing the difference between these two masalas—and when to use them—can truly elevate your cooking to restaurant-quality perfection.
Veggies!
I typically rely on a vibrant and hearty mix of vegetables that includes potatoes, green peas, cauliflower, carrots, green beans, and bell peppers. This colorful combination forms the foundation of most of my mixed vegetable dishes, as it offers a perfect balance of textures, flavors, and nutrients.
However, when I want to switch things up or add more variety to the dish, I love incorporating other seasonal or available vegetables such as baby corn for crunch, sweet corn for natural sweetness, sweet potatoes for a soft and earthy depth, or even squash and pumpkin for their rich, slightly creamy bite. Broccoli also makes a great addition, lending both visual appeal and a healthy boost of fiber and vitamins. This flexibility not only keeps the dish interesting but also makes it easy to adapt based on what’s fresh or on hand.
How to make Veg Kolhapuri?
1) Begin by placing all the whole masala spices along with the dry grated coconut in a heavy-bottomed pan or kadhai. Set the heat to medium-low and start dry roasting them. Keep stirring continuously to ensure even roasting and to prevent the coconut or spices from burning.
2) Continue roasting the mixture until the coconut turns a beautiful light golden brown and a warm, nutty aroma begins to rise. You’ll also notice the coriander seeds emitting their characteristic earthy fragrance. This step is crucial, as it forms the base of the masala and deeply impacts the final flavor of the dish. Once roasted to perfection, transfer the mixture onto a plate and allow it to cool down completely.
3) In the same pan, heat one tablespoon of oil over medium heat. Once the oil is hot enough, add freshly chopped ginger and garlic, followed by finely sliced onions. To speed up the softening of the onions, you can sprinkle a small pinch of salt at this stage—it helps draw out the moisture.
4) Gently sauté the mixture, stirring regularly, until the onions soften and take on a delicate translucency with a subtle blush of pink. The raw smell of the garlic should vanish completely, and the onions should begin to caramelize slightly for deeper flavor.
5) Add the chopped tomatoes to the pan. Ensure they are perfectly ripe and bursting with juice to achieve the most flavorful results.
6) Keep cooking the mixture, stirring now and then, until the tomatoes have fully broken down, turning soft, pulpy, and almost mush-like in texture. This creates a rich, thick base that will blend beautifully with the roasted masala. Once done, switch off the flame and let the mixture cool slightly before grinding or proceeding with the next steps of your recipe.
7) Once the onion-tomato mixture has cooled slightly, transfer it to a blender or mixer jar along with the dry-roasted spices. Add a few tablespoons of water to help it grind smoothly and process until you get a thick, lump-free, velvety paste. Make sure there are no gritty bits left, as this forms the base of your flavorful gravy.
8) While the masala paste is being ground, begin steaming your mixed vegetables on another burner. I prefer to steam firm vegetables like carrots, potatoes, cauliflower, green beans, and green peas first .Steam them gently for around 12 minutes, or until a fork slides through with ease, indicating they’re perfectly tender but not mushy.. Then, add the bell peppers (capsicum), which require less cooking time, and steam for an additional 3 minutes. This ensures all the veggies retain their vibrant colors and a slight bite while being cooked perfectly.
9) Once the vegetables are done and the masala paste is ready, take the same pan used earlier, and wipe it clean with a kitchen paper towel to remove any remaining bits or moisture. Drizzle in the remaining tablespoon of oil into the pan, letting it heat up before proceeding with the next step. When the oil is hot, quickly sprinkle in the turmeric powder, giving it just a few seconds to bloom without burning. As soon as the oil is hot, stir in the freshly ground masala paste and sprinkle in salt to taste..
10) Cook this masala paste over medium heat, stirring often to prevent it from sticking. As it cooks, the paste will thicken and deepen in color, and the oil will begin to separate from the edges, indicating that the raw flavors have been cooked off. This may take 7–10 minutes. Keep stirring occasionally to avoid scorching.
11) Once the paste is well-cooked, pour in water gradually to adjust to your desired gravy consistency—neither too thick nor too watery. Stir thoroughly and let the gravy simmer on medium-low heat for 5 to 7 minutes, allowing the flavors to develop and meld beautifully. You should notice the gravy becoming glossy and aromatic.
12) Finally, gently add in the steamed vegetables. Mix carefully so that the veggies are well-coated with the luscious gravy without breaking them apart. Simmer for another 2 to 3 minutes, just enough for the veggies to absorb some of the masala without overcooking. Your rich and flavorful Kolhapuri-style mixed vegetable curry is now ready! Serve it piping hot with roti, naan, or a bowl of steamed rice for a satisfying, comforting meal.
Serving suggestion:
Pair this flavorful Veg Kolhapuri with flaky parathas or soft, buttery naan to soak up the rich, spicy gravy. It also makes a comforting meal when served alongside steamed basmati rice or jeera rice. For a complete experience, add a side of onion rings, lemon wedges, and a cooling cucumber raita.
