Kolhapuri Vegetable Recipe- Spicy Indian Curry with Homemade Masala

Last Updated on 4 months by Neha Deshmukh

Kolhapuri Vegetable Recipe: Spicy Indian Curry with Homemade Masala

Hey everyone! If you’re anything like me, you love a good curry. And when I say good, I mean packed with flavour, a little bit spicy, and totally comforting. Today, I’m sharing my go-to Kolhapuri Vegetable recipe – a vibrant, aromatic curry that’s become a family favourite. I first made this for a friend’s birthday, and it was a huge hit! It’s a little bit of effort with the homemade masala, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This Kolhapuri Vegetable curry isn’t just delicious; it’s a celebration of flavours. It’s a wonderfully balanced dish – the sweetness of the vegetables plays beautifully against the fiery Kolhapuri masala. Plus, making your own masala blend means you control the spice level and freshness. It’s perfect for a weeknight dinner, a festive gathering, or just when you’re craving something truly special.

Ingredients

Here’s what you’ll need to create this flavour bomb:

• 2 medium potatoes
• 1 small carrot
• 5 beans
• 1 cup cauliflower florets (about 150g)
• 2 cups water (480ml)
• ?? tsp salt (start with 1 tsp, adjust to taste)
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• ?? tsp cumin seeds (start with 1 tsp, adjust to taste)
• 1 tsp coriander seeds
• 1 inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• 4 black peppercorns
• 3 dried Kashmiri red chilies
• 2 tbsp coconut (desiccated or freshly grated)
• 3 tbsp oil (vegetable, canola, or sunflower)
• 1 medium onion
• 1 tsp ginger-garlic paste
• 2 medium tomatoes
• ?? capsicum (about ½ a large capsicum)
• ?? tsp turmeric powder (start with ½ tsp, adjust to taste)
• 3 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk about those ingredients, especially the star of the show – the Kolhapuri masala!

• Kolhapuri Masala: This is where the magic happens. The combination of sesame seeds and poppy seeds gives it a unique texture and nutty flavour. Don’t skimp on the spices!
• Kashmiri Red Chilies: These aren’t just for colour (though they do give a beautiful deep red hue). They have a mild heat, so you get that vibrant colour without overpowering the spice. If you can’t find them, you can substitute with regular dried red chilies, but be mindful of the heat level.
• Spice Variations: Kolhapuri cuisine is known for its bold flavours, and spice blends can vary from family to family. Feel free to adjust the amount of red chilies and peppercorns to your liking.
• Vegetables: I love this recipe with these veggies, but it’s super flexible! Feel free to add or substitute with your favourites.
• Coconut: Using freshly grated coconut really elevates the flavour, but desiccated coconut works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Boil the potato, carrot, beans, and cauliflower in salted water for about 10 minutes, until they’re partially cooked. You don’t want them mushy, just slightly tender. Drain and set aside.
2. Now for the masala! Dry roast the sesame seeds, poppy seeds, cumin seeds, coriander seeds, cinnamon stick, cardamom pod, cloves, peppercorns, red chilies, and coconut in a dry pan over medium heat until fragrant and lightly toasted. This usually takes about 3-5 minutes. Be careful not to burn them!
3. Let the roasted spices cool slightly, then grind them to a fine powder using a spice grinder or a powerful blender. This is your homemade Kolhapuri masala – smell that amazing aroma!
4. Heat the oil in a kadai or a deep pan over medium heat. Add the chopped onion and sauté until translucent. Then, add the ginger-garlic paste and cook for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy. Stir in the chopped capsicum and turmeric powder.
6. Now, add the prepared Kolhapuri masala powder and salt. Sauté for a few minutes until the oil starts to separate from the masala – this is a sign that the flavours are developing beautifully.
7. Add the partially boiled vegetables and 1 cup of water. Bring to a simmer, cover, and cook for about 15 minutes, or until the vegetables are tender and the gravy has thickened.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan: When sautéing the onions and tomatoes, make sure you have enough space in the pan. Overcrowding will steam the vegetables instead of browning them.
• Adjust the water: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Taste as you go: Don’t be afraid to taste and adjust the seasoning throughout the cooking process.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• 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 fantastic for special occasions like Ganesh Chaturthi or Diwali. My aunt always makes a huge batch for Diwali!
• My Family’s Twist: My mom likes to add a small piece of jaggery (gur) to balance the spice. It adds a lovely subtle sweetness.

Serving Suggestions

Kolhapuri Vegetable is best served hot with roti, naan, or even steamed rice. A side of raita (yogurt dip) can help cool down the palate.

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

What is Kolhapuri cuisine known for?

Kolhapuri cuisine is famous for its fiery, spicy flavours and use of unique spice blends. It originates from the Kolhapur region of Maharashtra, India.

Can I make the Kolhapuri masala powder ahead of time? How long will it keep?

Absolutely! You can make the masala powder ahead of time. Store it in an airtight container in a cool, dark place for up to 2-3 months.

What vegetables can I substitute in this recipe?

Feel free to experiment! Peas, green beans, eggplant, or even mushrooms would work well.

How can I adjust the heat level of this curry?

Adjust the number of red chilies used in the masala. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to serve Kolhapuri Vegetable?

Serve it hot with roti, naan, or rice, and a side of raita to balance the spice.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!