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Veg Maratha is a rich, spicy and flavourful Maharashtrian-style mixed vegetable curry prepared with fresh vegetables cooked in a bold onion-tomato gravy infused with basic aromatic spices. Popular in Maharashtra dhabas and local restaurants, this dish is inspired by the fiery rustic Marathi cooking styles known for their deep flavours and vibrant red colour 🌶️🔥
Traditionally, Veg Maratha is made using vegetables like carrots, peas, beans, cauliflower, potatoes and capsicum, combined with freshly ground masalas, ginger-garlic...
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Heat oil in a pan and roast cumin seeds, coriander seeds, black peppercorns, cloves, and cinnamon stick until fragrant.
Add onion, ginger, garlic pods, dry red chilli, grated coconut, diced tomato, and cashews. Saute for 1 minute.
Add kashmiri red chilli powder, turmeric powder, and salt. Mix well.
Add water and cook until the tomato softens. Cool down and grind into a fine paste.
In a mixing plate, combine mixed vegetables ( onion, beans, carrot, cabbage , cauliflower), boiled potatoes, paneer , turmeric powder, red chilli powder, coriander powder, salt, sugar, and green chillies. Mix well.
Add corn flour, roasted gram flour, and oil. Mix thoroughly to form a dough-like consistency.
Apply oil to your palms and shape the mixture into elongated koftas about 3 inches in height.
Refrigerate the koftas for 30 minutes or freeze them in ziplock bag for later use.
Heat oil in a pan and saute onion and tomato until the tomato softens.
Add turmeric powder, red chilli powder, cumin powder, and coriander powder. Mix well.
Add water and chopped coriander leaves. Cook until the oil separates.
Add the prepared masala paste and cover the pan. Cook for 8-10 minutes.
Adjust salt, then add ketchup, fresh cream, and coriander leaves. Mix well and turn off the flame.
Deep fry the koftas until golden and crispy.
Spread the veg maratha gravy on a serving plate, place the koftas on top, and pour more gravy over them.
Garnish with fresh cream and coriander leaves. Serve with bhakris, chapati, or jeera rice.
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Use a mix of raw vegetables like carrot, beans, capsicum, peas, cauliflower and potatoes for better texture and flavour.
You can freeze the koftas and fry them when needed for convenience.
Ensure the masala paste is ground finely for a smooth texture in the gravy.
A spoon of fresh malai or cream at the end balances the spice beautifully.
For extra dhaba flavour, cook the gravy on low flame for a few extra minutes.
Can I use store-bought masala paste?
While homemade masala paste gives authentic flavor, you can use store-bought paste as a shortcut. Taste mat vary accordingly.
How do I prevent the koftas from breaking while frying?
Ensure the koftas are refrigerated for 30 minutes before frying and handle them gently.
Can I make this dish vegan?
Yes, skip the fresh cream and use plant-based alternatives like coconut cream.
What can I serve Veg Maratha with?
It pairs well with bhakris, chapati, or jeera rice.
Can I prepare the gravy in advance?
Yes, you can prepare the gravy ahead of time and reheat it before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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