How to make Vegetable Kolhapuri -

Mixed vegetables cooked in a spicy Kolhapuri style onion-tomato masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Dry Coconut

Cuisine : Maharashtrian

Course : Main Course Vegetarian

For more recipes related to Vegetable Kolhapuri checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Sorshe Diye Kundri Bedmi Aloo - SK Khazana Malai Sak Gobhi Mushroom Chilli Fry

Vegetable Kolhapuri

Vegetable Kolhapuri Recipe Card


This is one of the best recipes for a mixed vegetable sabzi. Carrots, beans, cauliflower, peas and more nutritious veggies cooked in a spicy masala – Kolhapuri style. This Kolhapuri masala is very useful so making it in a large bacth and keeping it handy is a good idea.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Kolhapuri Recipe

  • Carrots diced and boiled 1 medium

  • Dry Coconut diced and boiled 1 medium

  • Cauliflower boiled 6-8 florets

  • French beans half inch pieces, boiled 6-8

  • Green peas boiled 1/4 cup

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Oil 4 tablespoons

  • Dry coconut (khopra) grated 1/2

  • Cloves 8

  • Black peppercorns 8

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Whole dry red chillies 6

  • Onions chopped 2 large

  • Tomatoes chopped 2 large

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Kolhapuri garam masala

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Cinnamon 1 inch stick

  • Stone flower (dagad phool) 1

  • Cumin seeds 1/2 teaspoon

  • Bay leaves 2

  • Black cardamoms 2

  • Black peppercorns 7-8


Step 1

Grind ginger and garlic to a fine paste.

Step 2

Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.

Step 3

Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.

Step 4

Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.

Step 5

Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.

Step 6

Add ginger and garlic paste and continue to sauté till lightly browned.

Step 7

Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.

Step 8

Add the boiled vegetables, adjust salt and simmer for four to five minutes.

Step 9

Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.