Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

10 minute Veg Kurma – OPOS Method, Easy Kurma recipe

by 120 Comments

opos-10-minute-hsb-kurma-recipe

The original recipe is from here
This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it. You will change your outlook on OPOS cooking I am sure. Even though there is no grinding in OPOS technically, we grind the paste for this kurma. So lets call it as “bongu” OPOS. Bongu is a tamil term for cheating!

I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick.
Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first. If you are afraid of burning, keep the flame in medium.
Trust me in this. I have done it and it works. That’s the beauty of OPOS.

The preferred equipment for OPOS is induction stove. For this recipe set it to 1200w.

Here is how to do it.
Hope you like the video. Enjoy!
Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

4.9 from 35 reviews
10 minute Veg Kurma - OPOS Method
 
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Easy 10 minute vegetable kurma recipe using the OPOS method. Serve with chapati/parotta/roti etc...
Author:
Recipe type: Side Dish
Cuisine: Tamilnadu
Serves: 3 persons
Ingredients
For Masala Paste
  • 6 Whole Cashewnuts
  • 1 teaspoon khuskhus - White Poppy Seeds
  • 4 tablespoon fresh grated Coconut
  • 6 cloves garlic
  • 2 inch piece ginger
  • 1 teaspoon Red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon coriander powder
  • 1 teaspoon Garam Masala Powder
  • ¼ cup Curd
Veggies
  • ½ cup chopped Potato
  • ½ cup chopped Beans
  • ½ cup Carrots
  • ½ cup Green Peas
  • ½ cup Chow Chow
Spices
  • 1 Bay leaf
  • 2 Cardamom
  • 3 Cloves
  • 1 small piece Cinnamon
  • 2 green chillies, chopped
Other Ingredients
  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Ghee
  • 2 medium sized Onion, finely chopped
  • 2 medium sized tomatoes, finely chopped
Finishing Ingredients
  • ½ Cup Milk
  • 4 sprigs Coriander leaves, chopped
Instructions
  1. Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto ½ cup. Set aside.
  2. Take a pressure cooker and add in the oil, ghee and all the spices.
  3. Top it with chopped onions. Spread evenly.
  4. Top it with tomatoes. Spread evenly.
  5. Then comes the vegetables. Spread evenly.
  6. Finally, add in the ground paste as a top layer.
  7. Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
  8. Switch off the heat and let it rest for 10 minutes.
  9. Open the cooker and add in the milk and coriander leaves.
  10. Mix well to combine.
  11. Serve hot with chapati/parotta
Notes
Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS - concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.

kurma

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  2. Thank you for this recipe. I would like to try this in Instantpot for a party for 15 members. There are other dishes as well. Can you please help out with quantity and can this be cooked in instant pot?

    Reply

  3. I have tried this recipie n number of times. This is always a hit. Great recipe. Please post more opos recipie. I tried your carrot beans Poriyal pepper chicken and Kara chutney in opos all were so so yum!!!!

    Thank you!!! 🙂

    Life saver!!!

    Reply

  4. Thanks for this recipe.Super delicious it turned out!
    I added a green chilli while grinding masala and used cauliflower instead of chow chow as am not familiar cooking with it 😏.

    Reply

  5. I tried this kurma recipe today.It came out very well. Taste was too good.Thanks for this awesome recipe.

    Reply

  7. Hi Suguna akka… I tried this yesterday and it really came out well… Kurma without sweating much…. Thank you for the wonderful recipes!!

    Reply

  9. Hi,

    I tried this and it came out so good. Follwed the exact recipe and the result was amazing. There was no raw smell of anything. But I have a question, how does the paste get cooked? It hardly touches the oil beneath. As we only mix the masala at the end. The raw masalas won’t harm the stomach?

    Reply

  10. I tried twice.. it was the most delicious kurma. I was un short of cashews yesterday, added fried groundnut instead and also a hit…….. thank yu for such a wonderful recipe. Next planning to try nannari sarbath. 👍

    Reply

  11. The most tastiest Kurma and easiest dish ever. Thank you so much for this, it is total MAGIC

    Reply

  13. It came out amazing and instantly made my day! Although I haven’t commented before, I should say that my previous statement could apply to many recipes I have tried from your blog. As someone who started to cook from scratch only a year ago, your recipes are what have been feeding me and my husband so far! 😀 Might sound like an exaggeration but you are my Julia Child! 🙂 Cheers and hugs!

    Reply

  14. Thanks for the recipe. I didn’t get whistle for five mins. So added 1/4 cup of water and kept in high heat for 3 whistles. It came out good. Was yummy. I would like veggies more mushy, what can I do for that?

    Reply

  15. Hi.. i a beginner to OPOS i have a doubt.. i cook in coil range still the 5 mins pressure applies? On high in the really high or just above medium nd high?

    Reply

  16. Hi
    I tried ur recipe n found it super easy n tatsed awesome , however the taste is little overwhelmed by coriander powder which i would like to minimize next time .
    I am new to this OPOS cooking n being a new mother this helped me ton thank you 🙂👍🏻

    Reply

  17. Made this today and by habit I put the gravy as first layer after oil ..And the end product while edible does not look as well mixed ot rich as yours

    Reply

  23. Have a 3L stainless steel cooker. Butterfly. You had mentioned 5 minutes or 3 whistles. Cooked in induction stove. 5th minute could get burnt smell. No whistle . So removed and after 10 minutes, as per your recipe, opened cooker and transferred to another vessel. Has come out well. But the cooker bottom is a different story altogether
    Thank you Ms Suguna. Tastes good.

    Reply

    • Hi Shanthi, If the cooker does not whistle even once in those five minutes, there may be something wrong. This recipe is fool proof. You will definitely get at least two whistles and sometimes even four. Thats why I had mentioned the 5 minute time period. May be check the valve or the rubber.

      Reply

    • Sorry about that. This is a fool proof recipe and has been tried successfully by so many people. What is the size of your pressure cooker and how long did it take for the first whistle???

      Reply

  25. Hi ,
    When i need to try something new… It will always start from ur page…… Everyone it works scooper cool for me Akka… Thanks a lot… And did veg kurma was too good… Didn’t except such a texture and flavor….. Spell bound… Thanks a lot….

    Reply

  27. Hi Suguna , Looking at the reviews and ratingsn I cant wait to try the recipe. Can I use dry coconut instead of fresh coconut?

    Reply

  29. Great recipe! Just that my vegetables became a bit softer than what I anticipated. Btw, I have versions of OPOS for rasam rice, sambar rice, pongal etc. I wouldn’t have imagined kurma though. Thanks!

    Reply

  31. I tried this yesterday night and it came out very well…yum!!! I substituted the veggies with color peppers and mushroom. It was awesome. Quick kurma recipe for the busy week day dinners. Thank you!!!

    Reply

  38. Hi Kannamma,
    I tried ur kurma and Kesari , my goodness , the resultant was outstanding. Tk u for sharing such wonderful method of cooking.

    Reply

  39. Suguna…
    Trust me I ‘ve tried the same as u said….the taste was yummy with the combination of ghee rice….ore Prattu mazhali…..
    Thanks my dear…

    Reply

  40. Hi Suguna,
    I tried this kurma, in a 2 litre cooker. It came out well, but vegetables were a little uncooked. Only one whistle and the induction showed an error message. The base was a little burnt. Don’t know what went wrong. Kindly advice. Thanx so much

    Reply

  41. Dear hii…
    I’m one of ur fan for ur delicious recepies…enaku parotta salna Epudi pannanum nu Solli thanga dear

    Reply

  42. I’m a die hard fan of parotta kurma! Unfortunately there aren’t any Indian restaurants that serve it on their menu where I live. I came across this recipe recently on facebook where someone had tried making it in an Instant Pot. The words Saravana Bhavan totally caught my eye and I couldn’t wait to try it out. This recipe is pure genius!!! The kurma came out so tasty, people at home couldn’t believe it 🙂 I cannot wait to try out some of your other recipes, this is a food blog I’m going to hang on to for a very long time!!

    Reply

  43. Preparing veg kurma has always been a herculean task for me. Thanks to your recipe now it has become a child’s play for me.

    Reply

  44. Hi Kannama,

    Thanks for sharing this wonderful recipe. I tried this today and came out very well. Everyone in my home liked this korma very much. Thank you once again.

    Reply

  45. Thank you so so much for this recipe. It was really awesome. I didn’t have tomatoes at home and was browsing for recipes. Got attracted by this 10 minutes kuruma. And I did tried it without tomatoes still tastes wonderful.

    Reply

  50. hi Suguna,
    I buy full cream organic yoghurt here in the US. Whenever I add yogurt to a recipe like this kurma or biryani, it breaks; could u please give some tips to avoid this?

    Reply

  51. Hi Suguna,
    Love your quick videos, I got the link from your blog on the United by Food group. I did try the recipe my husband loved it. I liked it too but it did have a little raw smell from the onions. Is there a way I can avoid it ! Thanks much

    Reply

  52. This came out yummy… my husband’s friends appreciated my ‘hard work’ when he shared it at his workplace… n I didn’t bother to correct him when he told me this ?

    Reply

  54. Hi kannamma,

    You are my kitchen angel, I have tried this veg kurma and it came out very well. Loads of thanks!!

    Reply

  56. Can I substitute the 6 cashews with almond butter by any chance? Thanks!
    I’m from coimbatore too. Came here via the annapoorna sambar recipe! 🙂

    Great site!

    Reply

  57. Hi Suguna,

    I tried out this recipe and it was a hit in my home. The only thing I changed was adding coconut milk at the end instead of regular milk. It was really good! I was one of those non- believers because I was afraid that the vegetables would get burnt but nothing happened. The vegetables had the perfect texture – soft and crunchy!!

    Reply

  60. Hi Kanamma,

    I am tamilian raised primarily in the North and moved to States about 12 yrs back.
    I missed my mom and her cooking which I never really cared to learn back home. My husband loves idlis and for 10-11 years we either ate idlis at restaurants or managed with my my inconsistent lousy idlys and have tried many recipes from various Browsing the net one lucky day in the hunt for a idly recipe , I stumbled upon your blog and decided to try the fluffy idly and tried it and lo behold … All I can say as they would in Tamil -” Patti yen idly tale le vichenda” answer- ” pu bola ireundade”… Your recipe has worked to provide soft fluffy idly every single time and our weekend breakfasts have become a trip down memory lane … Thank you!

    Reply

  61. Tried this for dinner & it turned out awesome! I’m amazed that I could make something so tasty so quickly. Thanks a ton Kannamma. Great way to get veggies into the meal!

    Reply

  62. Hi Suguna,
    Tried this last night – turned out pretty good!! I have a question for you – have you ever used the InstaPot pressure cooker? I’ve been using it extensively primarily for noiseless pressure cooking (my toddler daughter refuses to come out of her room when I cook if I use the traditional cooker) in addition to other features. If you have, how much time would you recommend on the pressure cooker setting (manual) without making the vegetables to become a mashed up masiyal?
    Thanks,
    Aishwarya

    Reply

    • Thanks for writing in Aishwarya. I have never used the instapot. But you can standardise recipes by noting down the time it takes to cook and adjusting your timing accordingly to how your cooker behaves. Its a little trial and error, but once you have done that, then you can gauge the timing every single time without having to let the veggies turn into mash.

      Reply

    • Thanks Suguna! That is something I am yet to master 🙂

      On another note, have you ever considered publishing a book with your recipes? I thoroughly enjoy exploring your blog and surprising my family during dinner. It’s always a pleasure to find another version of what I know/have made and have it turn out much better than I’ve known it to be 🙂

      Reply

  63. Hello kannama i want to try this recipe with opos method but i want to know if the result / the taste is same that the traditional one ?

    Reply

      • Hi Meena, Yes. The recipe tastes very close to kurma made using conventional method. I have already mentioned it in the post.

        “This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

        The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it.”

        Reply

  65. This one rocks.I made it just now with keeerai and dal fry.Everyday u make me to look for new recipes in your blog.Nothing can go wrong with your recipes.I recommend this to all my friends.

    Reply

  66. This is just so good , I have tried a lot of opos recipies but never thought you could do hsb kurma using it ????. You should try the opos paneer butter masala and soya kurma . It’s simple yet so good . Please please pretty please post more opos recipes for moms with demanding toddlers like me .

    P.S- Don’t opos usually use whole tomatoes which are mashed in the end ?

    Reply

  67. I tried it fabulous.Simple and quite significant. Saravana bhavan Annatchi may not like it sharing !

    Reply