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Veg Kolhapuri Curry Recipe - Vegan

Updated: Oct 9, 2022

Veg Kolhapuri is one amongst the most ordered dishes in the restaurants in India.

There is a big misconception that this dish originates from Kolhapur. It is a result of multiple recipes prepared in the restaurants & a mix of Punjabi & Maharashtrian flavors. In short it is a spicy Mix Vegetable Handi.

Serves - 6-8 people


Onion bulbs - 1

Bell Pepper - 2 small

Beans - 80 g

Green Peas - 100 g

Mushrooms - 200 g

Carrot - 1 medium

Tofu - 500 g

Whole Spices

Cumin Seeds - 1 Tbsp

Coriander Seeds - 1 Tbsp

Dry Red Chilis - 5

Cardamom - 3

Black Pepper Corn - 20

Cinnamon - 1 Inch

Cloves - 5

Bay Leaf - 2

Khus Khus/ Poppy Seeds - 1 Tbsp

Fresh Red Chilis - 6 small

Green Chili - 1 Large

Desiccated Coconut - 4 Tbsps

Spice tomato cashew paste

Tomato - 3-4 Medium

Cashews - 130 grams

Water - 350 ml

Oil - 3 Tbsps

Cumin Seed - half tbsp

Dry Red Chilis - 3

Onion finely chopped - 1

Ginger - 2 inch

Garlic - 20 cloves

Turmeric Powder - 1/2 tsp

Red Chili Powder - 1 tsp

Salt - 3 & half tsps

Garam Masala Powder - ½ tsp

Kasuri Methi - ½ Tsp

Fresh Coriander Leaves

Lime Juice - 1/2 lime

Water - 300 ml


1) Start by shallow frying the vegetables. Heat pan and add oil, then add onion bulbs, bell peppers

- Cook for 2-3 minutes over medium heat. Then transfer the vegetables to another bowl,

- and in the same pan add chopped carrots, green peas and green beans. Cook for another 3-4 minutes over high heat, transfer the vegetables to another bowl

- Then add tofu blocks, be gentle with the tofu and like I always say you can use your favorite vegetables and even omit a few if you don’t have them at hand or just don’t like it. Make them slight golden brown, transfer the tofu to another bowl

- Finally cook the mushrooms too

Once all the vegetables are slightly sauteed and the mushrooms are cooked it’s time to Dry roast the whole spices.

2) To the same empty pan, add the dry spices, cumin Seeds, coriander Seeds, dry Red Chilis, cardamom, black Pepper Corn, cinnamon, cloves, bay Leaf, Khus Khus/ Poppy Seeds fresh red & green chilis over low heat for 2-3 minutes over low heat

- Make sure to stir so the spices don't burn

- After 2-3 minutes you will start to notice the beautiful aroma of the spices

- Then add desiccated coconut & cook for another 2 mins

3) Add the spice mix to a blender followed by chopped tomatoes, soaked cashews & water. Blend it into a smooth paste

4) Time to assemble the curry

- Heat the empty pan and add oil, cumin seeds, dry red chilis, let it cook over medium heat for 2 minutes

- Add finely chopped onion & cook till it’s slightly translucent. Keep the heat to medium

- Add Grated Ginger garlic, turn the heat to low, as the garlic tends to burn quickly

- Time to add the remaining spices, Turmeric powder & red chili powder, cook for 3-4 minutes over low heat

- Add the Whole spice, tomato, cashew paste,

Followed by salt , mix well and cook over medium heat for another 5-7 mins

5) Once you see the oil oozing out of the curry, add the sauteed vegetables. Mix well, and add some water to adjust the thickness of the curry

- Let it simmer for 5 mins

- Finally add Garam masala powder, kasuri methi, fresh coriander leaves & lime juice

Mix it again and the Veg kolhapuri is ready.

Do try this delicious recipe at home and share it with your friends and family.

I have an announcement for you guys, I am launching the Beta Version of my Online Cooking course and the registration is now OPEN!!!

New Vegan Online Cooking Course, Register Here also don't forget to grab the FREE VEGAN Recipe GUIDE HERE

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