Gather all the ingredients. Wash and chop all the vegetables. For the Veg Kolhapuri masala, heat 1 tablespoon oil in a skillet and roast all the whole dry spices until they change color.

Remove the spices from the pan and let them cool. In a separate pan, add 1 cup water, chopped tomatoes, and Kashmiri red chilies. Boil until the tomatoes are cooked.

Once the tomatoes are well cooked, blend them with the boiled chilies into a smooth paste. Cook the French beans, cabbage, and green peas in water with a little salt until tender.

Heat 1 tablespoon oil and fry all the dry spices for the Veg Kolhapuri masala until they change color. Remove from the pan, let cool, and grind into a fine powder.

In the same pan, add butter and oil and heat. Add green chili and red chilies, fry, then add turmeric powder.

Add the diced plantain and bell pepper, and fry. When they are half cooked, add the cabbage and cook further.

Add the boiled vegetables—peas, French beans, and baby corn—and mix. Add salt to taste.

Add coriander powder and cumin powder. Then add the Veg Kolhapuri masala powder. Mix well, then add the tomato and red chili paste and combine.

Once the masala is well mixed, add 1 cup water, stir, cover, and cook for 5 minutes on low heat. Then add dried fenugreek leaves (kasuri methi).

Add a little cream, mix, and cook until oil separates on top.

Garnish the Jain Veg Kolhapuri with finely chopped cilantro and serve hot with roti, paratha, rice, or naan.