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.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Tamilnadu