Add all the spices in a pan under kolhapuri masala except desiccated coconut. Roast everything on low heat. Now add desiccated coconut to it, roast it for half a minute on low heat, and turn it off. Let everything cool down completely. Add everything to a mixer jar and grind it to a smooth powder.

Heat two tbsp oil in a pan and all the vegetables except from capsicum and green peas. Saute everything for 3 to 4 minutes on high heat. Now add capsicum and green peas to it and saute it for a minute. Keep the veggies aside.

Now heat two tbsp oil in the same pan and add garlic, ginger and onion. Saute until the onion is light pink in colour. Now add tomatoes, cashew nuts, melon seeds and half a cup of water to it and cook it on medium heat until tomatoes are soft. Let it cool down completely.

Now add the onion and tomato mixture into a mixer jar along with half a cup of water and grind it to a smooth paste.

Heat oil and butter in a pan and add cinnamon, bay leaf and black cardamom. Now add turmeric and red chilli powder to it and mix it well. Now add prepared gravy and give everything a good mix. Cook it on medium heat for 5 minutes.

Add 2.5 tbsp of prepared kolhapuri masala to it and mix it well. You can adjust the amount of masala according to your preference. Cook it on medium heat for 3 to 4 minutes then add salt and sauteed vegetables to it.

Mix everything well and add one cup of water to it. Cover and cook until vegetables are just cooked. Make sure that the vegetables are cooked but still crunchy. Now add lemon juice and fresh cream to it and cook it for a minute. Add coriander leaves and turn off the heat.

Serve vegetable kolhapuri hot along with roti, naan, paratha or rice.