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Vegetable Kholapuri

Vegetable Kholapuri | Restaurant style

Santosh Allada
Veg Kolhapuri is a popular Indian veg dish in all North Indian restaurant menus. It is a mixed vegetable in a thick gravy made with onions, tomato, and a special coconut-based spice mix. The dish is spicy, aromatic, and flavorful.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Maharashtrian
Servings 4 people


Masala Paste

  • 1 tbspn Oil
  • 1 Big Elaichi
  • 1 Star Phool/Anise
  • 1 inch Cinnamon stick/Dalchini
  • 6-8 Cloves/Laung
  • 4-6 Black peppercons/Kali mirch
  • 1/2 tbspn Cumin seeds/Jeera
  • 1/4 cup Dry coconut grated
  • 1 tbspn Coriander seeds/Akha Dhaniya
  • 1 tspn Poppy seeds/Khas Khas optional
  • 1 tspn Sesame seeds/Till optional
  • 7 Cashews
  • 5-7 Byadgi red chillies or Kashmiri red chillies optional


  • 1/2 cup French beans
  • 1/2 cup Carrot
  • 1/2 cup Cauliflower florets
  • 1/2 cup Paneer cut into cubes
  • 1/2 cup Green peas fresh or frozen

Other Ingredients

  • 3 tbspn Oil
  • 2 Bay Leaf
  • 2 Dry red chillies
  • 2 medium Onions finely chopped
  • 1 tbspn Ginger Garlic paste
  • 2 medium Tomato finely chopped or grind to paste
  • 2 tbspn Kashmiri red chilli powder
  • 1 tsp Kasuri methi
  • 2 tbspn Cream
  • Salt to taste
  • Corainder leaves to garnish


Pre-cook the vegetables

  • Heat water in a vessel. When it starts to boil, add diced vegetables to the boiling water.
    Add a pinch of salt and sugar. It enhances the taste of vegetables.
    Do not over cook, they should be firm but cooked.
    Drain the water and reserve it for later use.
    Can soak the paneer pieces in the reserved water.
    pre cook vegetables

Kholapuri masala paste

  • Heat oil in a pan and add the ingredients mentioned under Masala paste. Saute till coconut turns golden.
    Remove in a plate, let it cool and grind to a smooth paste by adding water.

Prepare Veg Kholapuri

  • Heat oil in pan. When hot, add bay leaf and dry red chillies. Saute for 5seconds
  • Add finely chopped onions and saute till light brown color.
  • Add ginger garlic paste and saute till raw smell goes away.
  • Next, add chopped tomato/puree and cook till it turns mushy and oil is seen on the sides.
  • Turn the flame to low and add kashmiri chilli powder, kasuri methi, salt and give a good mix.
  • Add 1/4 cup reserve water and on medium flame cook the masala well.
  • Add kholapuri masala paste and mix well. Add 1 and 1/2 cup water and mix.
  • Now, add the pre-cooked vegetables and paneer pieces.
  • Saute for a minute till masala is aborbed by the vegetables.
  • Add cream and give a gentle mix
  • Lastly, add coriander leaves.
  • Veg Kholapuri is ready to serve.


Adjust the spice level as per your liking.
The gravy should be red in color, so turmeric powder is not added.