Veg Kolhapuri Recipe | Spicy Maharashtrian Mixed Veg Curry

Veg Kolhapuri is a bold Maharashtrian-style mixed vegetable curry made with tender vegetables cooked in a rich onion-tomato masala. Nairuti Kolhapuri Masala brings characteristic heat, aroma and deep spice flavour, while a gentle final simmer helps the gravy coat every vegetable beautifully.

Serves: 4

Ingredients

• 2 cups mixed vegetables such as carrot, beans, potato and capsicum, chopped
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp Nairuti Kolhapuri Masala
• 1 tsp red chilli powder, optional for extra heat
• 1/2 tsp turmeric powder
• Salt to taste
• 2 1/2 tbsp oil
• Water as needed
• Fresh coriander for garnish

Method

1. Parboil the vegetables. Cook the mixed vegetables in lightly salted water until just tender. Drain well and keep aside.
2. Sauté the onions. Heat the oil in a pan and cook the onions until golden brown.
3. Add ginger-garlic paste. Stir it in and cook for about 1 minute, until the raw aroma reduces.
4. Build the masala. Add the tomatoes and cook until soft. Stir in turmeric, Nairuti Kolhapuri Masala, optional red chilli powder and salt. Cook until the masala thickens and oil begins to appear at the edges.
5. Add the vegetables. Mix in the parboiled vegetables so they are evenly coated with the masala.
6. Simmer. Add a small splash of water for the desired consistency. Cover and simmer on low heat for 8 to 10 minutes, until the vegetables absorb the flavour and the gravy becomes rich. Garnish with coriander.

For a Richer Kolhapuri Gravy

Do not rush the onion-tomato masala. Cooking it until it thickens and oil begins to appear at the edges helps remove the raw tomato taste and gives the curry a deeper flavour.

Serving Ideas

Serve Veg Kolhapuri with jowar bhakri, chapati, tandoori roti or steamed rice.

Tips

• Parboil the vegetables only until just tender because they will continue cooking in the final simmer.
• Brown the onions properly to add sweetness and depth.
• Add extra red chilli powder only if you want more heat.
• Add water gradually so the gravy stays rich rather than watery.

More Ways to Use Kolhapuri Masala

Use it in Kolhapuri paneer, mushroom curry, spicy misal or a hearty potato curry.

Frequently Asked Questions

Which vegetables work best for Veg Kolhapuri?

Carrot, beans, potato and capsicum work especially well because they hold their shape while absorbing the gravy.

Is Veg Kolhapuri very spicy?

It is traditionally bold and spicy. You can reduce the heat by omitting the extra red chilli powder while keeping the Kolhapuri Masala for flavour.

Why should I parboil the vegetables first?

Parboiling helps the vegetables cook evenly without becoming mushy during the final simmer.

How do I make the gravy thicker?

Cook the onion-tomato masala until well reduced, add water gradually and simmer a little longer if needed.

Make It with Nairuti

Shop Nairuti Kolhapuri Masala