How to make Veg Kolhapuri- Veg Kolhapuri recipe restaurant style
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Fresh Garam Masala:
  • 1 teaspoon coriander seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 bay leaf
  • 1 inch cinnamon stick
  • 1 star anise
  • 3 green cardamom
  • ⅛ teaspoon black pepper
  • 4-5 cloves
  • 2 tablespoon grated dry coconut
  • ½ cup cauliflower florets - 50 gms
  • ½ cup potato cubes - 2 medium - 80 gms
  • ½ cup carrots cubes - 50 gms
  • ½ cup french beans cut into ½ inch pieces- 50 gms
  • ½ cup green capsicum cut into cubes - 50 gms
  • ½ cup fresh green peas - 50 gms
  • 125 gms Paneer
Onion-Tomato Masala :
  • 1 inch ginger pieces
  • 5-6 garlic cloves
  • 3 medium onions cut into length - 150 gms
  • 3 big tomatoes chopped - 200 gms
  • 1 tabespoon cashew
  • 1 tablespoon melon seeds
Kashmiri chilli paste:
  • 6 kashmiri chillies soaked in hot water for 15 min
Dry spices:
  • ¼ teaspoon Turmeric
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon coriander powder
  • Dry Fenugreek Leaves
Other Ingredients :
  • Oil
  • salt
  • 1 butter cube
  • 2-3 red dry chillies
  • 2 tablespoon fresh cream
  • ½ lime juice
  • ¼ cup fresh coriander chopped
  1. To start with, we will prepare a fresh powdered garam masala. Dry roast in a Pan- Coriander seeds, Sesame seeds, Poppy seeds, Cumin seeds, Fennel seeds, Bay leaf, Cinnamon Stick, Star Anise, Green Cardamom, Black peppercorns and Cloves. Dry roast these ingredients for couple of mins and then remove from pan.
  2. In the same pan, dry roast Grated Dry Coconut for 3-4 mins- until it becomes crisp and brown in color. Remove from heat
  3. In a large pan, heat 3-4 tbsp Cooking Oil. Fry all the vegetables in this Oil one by one. We will start with frying Cauliflower florets and Potato cubes. Fry on medium heat until florets and potatoes becomes light brown in color. Remove from Oil.
  4. In same Oil, fry Carrots, French Beans, Green Capsicum, Green Peas. Fry all these vegetables on medium to high heat for about 2 mins. Remove from Pan.
  5. Add Paneer cubes and fry for 3-4 mins on low heat.
  6. In the same pan, heat 2-tbsp cooking oil. Add a butter cube. Now add ginger pieces and garlic. Add sliced Onions and fry until it becomes brown in color (8-10 mins). Now add chopped tomatoes, and pinch of salt. Cover and cook on low heat. We have cooked tomatoes for about 10 mins. Now, add Cashew nuts, Melon seeds and cook for 1-2 mins. Remove from heat and allow this mixture to cool down
  7. Grind a) Onion-Tomato Masala paste, b) dry roasted spices and dry roasted coconut c) Soaked Kashmiri Red Chili paste
  8. In a pan, heat 3-4 tbsp cooking oil. In the Oil, add Kashmiri red chili paste. Cook this paste in oil for 2-3 mins. Add Onion-Tomato paste. Also add turmeric powder, Red Chilli powder, Coriander powder and mix well. Add 2-3 tbsp water and mix well. Cover and cook this masala paste on low heat for 10 mins.
  9. Now add fried vegetables in the pan and coat well with masala. Add dry roasted spice powder and mix well. Add Salt to taste and mix well. Add 1.5-cups water and mix well. Cover and cook all the veggies on low heat. We have cooked veggies for about 8 mins.
  10. Now, add roasted and crushed fenugreek leaves. Mix 2-tbsp Cream+1-tbsp water and add this mixture to gravy. Mix well. Add chopped fresh Coriander leaves and mix well. Remove Veg Kolhapuri from heat.
  11. For Tadka, heat 1½ tbsp Oil. Add 3 dry red chilies. Put this Tadka on Veg Kolhapuri. Finally finish off the preparation with some lemon juice on top. Mix well.
  12. Veg Kolhapuri is ready to be served.
Recipe by Kali Mirch - by Smita at