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Veg Kolhapuri

Veg Kolhapuri is a vibrant vegetable curry that features a spicy tomato-based sauce enriched with aromatic spices like cumin, coriander, and dried red chilies. The dish is cooked through simmering, resulting in a thick, velvety curry with tender vegetables and a bold, fiery flavor profile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons oil (vegetable or mustard oil)
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium ripe tomatoes roughly chopped
  • 2 dried red chilies dried red chilies soaked briefly to soften
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 cups mixed vegetables such as carrots, bell peppers, potatoes
  • 1 cup water or vegetable broth
  • to taste salt

Equipment

  • Saucepan or deep skillet
  • Chef's knife
  • Wooden spoon or spatula

Method
 

  1. Heat oil in a deep skillet over medium heat, then add cumin seeds and let them crackle for about 30 seconds, releasing their aroma.
  2. Add the finely chopped onion to the pan, stirring frequently until it turns golden and translucent, about 5 minutes, filling the kitchen with a sweet, caramelized smell.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant; it will smell spicy and warm.
  4. Add the chopped tomatoes and soaked dried red chilies to the pan, cooking and stirring until the tomatoes break down and the mixture thickens, about 8–10 minutes. The sauce will turn a deep red and cling to the vegetables.
  5. Mix in the ground coriander, turmeric, and garam masala, cooking for another minute to toast the spices and release their flavors.
  6. Add the mixed vegetables to the spice mixture, stirring well so they are coated with the sauce. Sauté for about 5 minutes until slightly tender.
  7. Pour in water or vegetable broth, then season with salt to taste. Bring everything to a gentle boil, then lower the heat to simmer uncovered.
  8. Let the curry simmer for about 15–20 minutes, stirring occasionally. The vegetables will become tender, and the sauce will thicken into a rich, velvety consistency.
  9. Taste and adjust the seasoning with more salt if needed, then turn off the heat. The dish will have a vibrant color and a fiery, aromatic flavor.