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Vegetable Kolhapuri Curry

Veg Kolhapuri is a spicy, tomato-based Indian curry featuring a bold blend of roasted spices, fresh vegetables, and tangy tomatoes. It is cooked by simmering the ingredients together until the sauce thickens and the vegetables become tender, resulting in a rich, vibrant dish with a glossy appearance and fiery aroma.
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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 Notes

Ingredients
  

  • 2 tablespoons oil vegetable or mustard oil
  • 1 cup chopped onions finely diced
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium tomatoes pureed or finely chopped
  • 1 cup mixed vegetables carrots, bell peppers, green beans, chopped
  • 2 teaspoons Kolhapuri spice blend or a mix of chili powder, coriander, cumin, and roasted spices
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt to taste
  • 1 cup water or vegetable broth for simmering

Equipment

  • Large pot or Dutch oven
  • Blender or food processor

Method
 

  1. Heat the oil in a large pot over medium heat until shimmering, then add the chopped onions. Cook, stirring frequently, until they become translucent and slightly golden, about 5 minutes.
  2. Add the minced garlic and grated ginger to the onions, cooking for another minute until fragrant. The mixture will release a warm aroma and become slightly sticky.
  3. Pour in the pureed or chopped tomatoes and cook, stirring occasionally, until the tomatoes break down and the sauce becomes thick and glossy, about 8-10 minutes.
  4. Stir in the Kolhapuri spice blend, turmeric, and salt, cooking for 1-2 minutes to toast the spices and release their flavors. The mixture should turn fragrant and reddish in color.
  5. Add the chopped vegetables to the pot, stirring to coat them with the spice mixture. Cook for about 5 minutes until they begin to soften but still hold their shape.
  6. Pour in the water or vegetable broth, stirring well to combine. Cover the pot and let it simmer gently for about 15 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency.
  7. Uncover the pot and taste the curry, adjusting salt or spice if needed. Stir again and cook for another 2-3 minutes to meld the flavors.
  8. Serve the Veg Kolhapuri hot, garnished with fresh herbs if desired, alongside rice or flatbread. The curry should be glossy, vibrant red, and loaded with tender vegetables and fragrant spices.

Notes

Adjust spice levels to taste, and feel free to add other seasonal vegetables. For a richer flavor, garnish with chopped cilantro and a squeeze of lemon before serving.