By Krati Purwar
June 23, 2025
Have you tried veg Kolhapuri in a restaurant? It is a mixed vegetable delight with a thick base. All the vegetables are cooked in a melange of spices to yield a lip-smacking dish that pairs exceptionally well with parathas.
For Kolhapuri Masala 1 tsp coriander seeds 1 tsp white sesame seeds 1 green cardamom, tej patta 1 cobra saffron, black cardamom 2 strands of mace, cloves 1 small stone flower A pinch of nutmeg 1-inch cinnamon 4-5 peppercorn, methi seeds 3 dried red chillies 2 tbsp desiccated coconut ½ tsp poppy seeds
For Sabzi ⅓ cup cauliflower, carrot ½ cup potato, onion 2 cups water ¼ cup French beans, peas ½ tsp turmeric powder 2.5 tbsp oil ⅓ cup bell peppers, tomatoes Salt as needed 2 tbsp coriander leaves 1.25 cups water A pinch of hing 1 tbsp ginger-garlic paste
Dry roast all the whole spices in a pan and keep them aside. Grind them into a coarse paste.
Dice all the vegetables and saute them, except onion and tomatoes, in hot oil. Keep them aside.
Heat oil in the same pan, and saute onions and ginger-garlic paste. Add chopped coriander leaves and wait for them to wilt.
Add chopped tomatoes, salt, and powdered spices. You can also add Kolhapuri masala right now.
Once the base has released the oil, you can add the remaining vegetables. Pour some water.
Cook the ingredients until you see oil on the surface. Garnish with coriander leaves and serve with parathas.