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
Easy 10 minute vegetable kurma recipe using the OPOS method. Serve with chapati/parotta/roti etc…
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
- ½ cup chopped Potato
- ½ cup chopped Beans
- ½ cup Carrots
- ½ cup Green Peas
- ½ cup Chow Chow
- 1 Bay leaf
- 2 Cardamom
- 3 Cloves
- 1 small piece Cinnamon
- 2 green chillies, chopped
- 2 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- 2 medium sized Onion, finely chopped
- 2 medium sized tomatoes, finely chopped
- ½ Cup Milk
- 4 sprigs Coriander leaves, chopped
- Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto 1/2 cup. Set aside.
- Take a pressure cooker and add in the oil, ghee and all the spices.
- Top it with chopped onions. Spread evenly.
- Top it with tomatoes. Spread evenly.
- Then comes the vegetables. Spread evenly.
- Finally, add in the ground paste as a top layer.
- Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
- Switch off the heat and let it rest for 10 minutes.
- Open the cooker and add in the milk and coriander leaves.
- Mix well to combine.
- Serve hot with chapati/parotta
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.
- Category: Side Dish
- Cuisine: Tamilnadu