Kolhapuri Vegetable Recipe- Authentic Spicy Indian Curry

Last Updated on 4 months by Neha Deshmukh

Kolhapuri Vegetable Recipe – Authentic Spicy Indian Curry

Hey everyone! If you’re anything like me, you love a good curry. And when I say good, I mean seriously flavorful, aromatic, and with a little bit of a kick! Today, I’m sharing my go-to recipe for Kolhapuri Vegetable – a vibrant, spicy curry hailing from the Kolhapur region of Maharashtra, India. I first made this for a friend’s birthday, and it was a huge hit – everyone raved about the unique spice blend. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

This Kolhapuri Vegetable isn’t just another curry; it’s an experience. It’s packed with fresh veggies and a complex, deeply flavorful masala that will tantalize your taste buds. It’s perfect for a weeknight dinner, a festive occasion, or whenever you’re craving something truly special. Plus, it’s surprisingly satisfying and a great way to get your veggie fix!

Ingredients

Here’s what you’ll need to create this Kolhapuri magic:

• 1 medium potato (peeled and cut into batons) – about 200g
• 8-10 French beans (trimmed and cut) – about 150g
• 1/3 cup cauliflower florets – about 75g
• 1 medium carrot (peeled and sliced) – about 100g
• 1/3 cup green peas (fresh or frozen) – about 75g
• 1 medium bell pepper (sliced) – about 150g
• 1 inch cinnamon stick
• 2 cloves
• 4-5 black peppercorns
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4-5 fenugreek seeds
• 1 small stone flower (patthar phool)
• 3 dried red chilies (Byadagi or Kashmiri)
• 1 tej patta (Indian bay leaf)
• 1 cobra saffron (nagkesar)
• 2 strands mace
• 1 pinch nutmeg (grated)
• 1 green cardamom
• Seeds of 1 black cardamom
• 1/2 tsp poppy seeds
• 1 tsp white sesame seeds
• 2 tbsp desiccated coconut
• 2-2.5 tbsp oil
• 1/2 cup onions (finely chopped) – about 100g
• 3/4 tbsp ginger-garlic paste
• 1 tbsp coriander leaves (chopped)
• 1/3-1/2 cup tomatoes (finely chopped) – about 75-125g
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 pinch asafoetida (hing)
• 1-1.25 cups water – about 240-300ml
• Salt to taste

Ingredient Notes

Okay, let’s talk about the stars of the show – the spices! Kolhapuri cuisine is famous for its bold and aromatic spice blends.

• Kolhapuri Masala: We’re making our own today, but you can find pre-made Kolhapuri masala in Indian grocery stores if you’re short on time. However, making it from scratch really elevates the flavor.
• Stone Flower (Patthar Phool): This unique spice adds an earthy, slightly pungent flavor. You can usually find it in Indian grocery stores or online. If you absolutely can’t find it, you can omit it, but it does contribute to the authentic Kolhapuri taste.
• Cobra Saffron (Nagkesar): Another distinctive spice, Nagkesar has a slightly sweet and floral aroma. Again, available in Indian stores or online.
• Byadagi/Kashmiri Red Chilies: These chilies are used primarily for their vibrant red color and mild heat. They give the curry that beautiful, rich hue without making it overwhelmingly spicy.
• Fresh Vegetables: Feel free to swap in your favorites! Broccoli, mushrooms, or even paneer (Indian cheese) would work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s steam our veggies. Steam the potato, beans, cauliflower, carrot, and peas until they’re tender but still hold their shape. Set them aside – we’ll add them later.
2. Now for the magic – the spice blend! In a dry pan, roast the cinnamon, cloves, peppercorns, coriander seeds, cumin seeds, fenugreek seeds, stone flower, red chilies, tej patta, cobra saffron, mace, nutmeg, green cardamom, and black cardamom seeds over medium heat. Roast until fragrant – about 3-5 minutes. Be careful not to burn them!
3. Add the poppy seeds, sesame seeds, and desiccated coconut to the pan. Continue roasting until golden brown. Let it cool completely, then grind it into a fine powder. This is your Kolhapuri masala!
4. Heat the oil in a large pan or pot. Add the chopped onions and sauté until golden brown and beautifully caramelized.
5. Add the ginger-garlic paste and chopped coriander leaves. Sauté for another 1-2 minutes until fragrant.
6. Now, add the chopped tomatoes, turmeric powder, red chili powder, and asafoetida. Cook until the tomatoes soften and the oil starts to separate from the masala – this is key for a flavorful curry!
7. Add the sliced bell pepper and sauté for 5-6 minutes until it’s slightly tender.
8. Stir in the Kolhapuri masala powder. Add the water and salt. Bring to a simmer and let it cook until the oil floats on top – another sign that the flavors are melding together.
9. Finally, add the steamed vegetables. Simmer for 2-3 minutes, allowing the veggies to absorb all that delicious flavor. Adjust the salt to your liking and garnish with fresh coriander leaves.

Expert Tips

• Don’t skip the roasting step for the spices! It really brings out their aroma and flavor.
• Cooking the masala until the oil separates is crucial for a rich and flavorful curry.
• Taste as you go and adjust the spices to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce the number of red chilies to 1-2.
  • Medium: Use the recipe as is.
  • Hot: Add an extra red chili or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Ganesh Chaturthi and Diwali in Maharashtra. You can add other vegetables like sweet potatoes or pumpkin for a festive touch. My grandmother always added a handful of peanuts during Diwali!

Serving Suggestions

Kolhapuri Vegetable is best served hot with roti (Indian flatbread), paratha, or steamed rice. A side of raita (yogurt dip) can help cool down the spice if you’re sensitive to heat.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is Kolhapuri cuisine known for?

Kolhapuri cuisine is known for its bold, spicy flavors and generous use of aromatic spices. It’s a regional cuisine from the Kolhapur district of Maharashtra, India.

2. Where can I find Stone Flower (Patthar Phool)?

You can usually find Stone Flower in Indian grocery stores or online retailers specializing in Indian spices.

3. Can I use store-bought Kolhapuri masala instead of making my own?

Yes, you can! While making your own masala is recommended for the best flavor, store-bought Kolhapuri masala is a convenient alternative.

4. How can I adjust the heat level of this curry?

Adjust the number of red chilies used in the recipe. Removing the seeds from the chilies will also reduce the heat.

5. What is the best way to serve Kolhapuri Vegetable?

Serve it hot with roti, paratha, or steamed rice. A side of raita can help balance the spice.

6. Can this vegetable curry be made ahead of time?

Yes, you can make it ahead of time! The flavors actually develop even more overnight. Just reheat gently before serving.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I can’t wait to hear from you!