Vegetable Kolhapuri (Vegetable Medley Curry)


Past two days we have been traveling around the city and visiting festivals. This weekend Kansas city had amazing hot air balloon festival. We had so much fun riding in the hot air balloon.  Today we went to Missouri state fair in Sedalia. State fair was amazing experience.  The fair had such great creations, amazing art and awesome food. We had so much fun past two days visiting places and enjoying good food.  Today after long day of traveling, we couldn’t decide on where to go eat and what to eat. Finally we decided to cook something at home and enjoy it with a movie. I had so many vegetables at home and was trying to make a dish that utilizes all the vegetables. After looking at few options, I finally decided to make this recipe, “Vegetable Kolhapuri”.

Vegetable Kolhapuri is a Maharashtrian curry  made with a medley of vegetable and freshly ground spices. A perfect accompaniment with rotis/naan, bursting with flavors.  I have looked at various different recipes online and tweaked the dish to my own taste buds. This was my first time making this dish and it turned out really yummy, I am really looking forward to make this again.

Ingredients (Vegetables):

1 medium Capsicum (chopped)

8-10 Cauliflower florets

1-2 medium Potatoes (chopped)

1 cup French green beans (chopped)

1-2 cup Paneer (cottage cheese cubes) (optional)

Ingredients (Seasoning-gravy):

4-5 tbsp Oil for cooking

2-3 pieces of Bay leaves

2-3 pieces of Black cardamom

4-5 pieces of Cloves

4-5 pieces of Cinnamon sticks

1 tbsp Garlic paste

1 tbsp Ginger paste

2 medium Onions (fresh paste)

3 medium Tomato (fresh paste)

Pinch of Hing

1 tsp of Turmeric powder

2-3 tsp of Paprika powder (as per your taste)

3 tsp of Coriander powder

2 tsp of Garam masala powder

1/4 cup Peanuts (paste)

1/3cup Coconut (shredded)

Salt as per taste


After cutting all the vegetables & paneer into medium cubes and deep fry them. Set aside until gravy is ready.

To make gravy add some oil in a hot pain, add cloves, cinnamon, black cardamom and bay leaves. Saute’ well till they infuse their flavors well in the oil. Add curry leaves, onion paste, salt to taste and saute’ well till the onions paste is nicely cooked. Add tomato paste and cook till the oil starts to separate.  Add fresh ginger paste, garlic paste, green chilies, hing, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder and mix all the spices well until cooked well. Add peanut paste and shredded coconut and let it cook for 2-3 minutes.  Add little water to dilute the consistency if thickened and bring to a boil. Simmer for 5 minutes and mix well. Switch off the flame and add fried vegetables & paneer. Garnish with cilantro (optional).  Serve hot with naan or roti. Hope you all enjoy this delicious dish.

Clip from Hot air balloon festival 🙂



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