10 min Restaurant style Vegetable Kurma | OPOS method

                                                    Can you imagine making a dish in 10 mins? I could not! Especially a fancy dish such as Vegetable Kurma. But this recipe just proved my thoughts completely wrong. Not only can you make Vegetable Kurma in 10 mins, it turns out exactly like those available in restaurants. Flavorful, creamy and delicious! Also I was introduced to a new method of cooking – OPOS.

                                                    Though I had read about OPOS before, I had never followed this method in my cooking. For those who are new to OPOS, it is a One Pot One Shot method of cooking. All you need is a pressure cooker to get started. This cooking style retains all nutrients and the resulting dish turns out really amazing as the flavors are sealed. Also the highlight is, a lot of precious time is saved. Especially for a mom with a 2 year old always needing my attention, this is a boon of a recipe. 

I have made this dish many times especially when I have guests at home as this is quick to make and tastes heavenly with rotis or Whole Wheat Pav too. Do try out this Vegetable Kurma and you are sure to love it. Happy and Healthy Cooking!

RECIPE:

Adapted fromchefinyou

Ingredients:

  • 1 Tbsp Ghee
  • 1 Tbsp Coconut oil
  • 2 Cardamom pods
  • 1 small piece of Cinnamon
  • 2 Cloves
  • 2 Green chillies
  • 2 medium sized Onion
  • 2 medium sized Tomatoes
  • 6 to 8 Cauliflower florets
  • 1 small Potato
  • 1 medium sized Carrot
  • 1/2 a large Capsicum (Optional)
  • 1/2 Cup Peas (dry/fresh/frozen)
  • 100 grams Paneer cubes
  • 1/2 Cup Milk
  • 2 Sprigs of Coriander leaves, finely chopped

To be ground:

  • 1/2 Cup Coconut (fresh/ desiccated)
  • 1/4 Cup Yogurt/ Curd
  • 6 to 8 Cashews
  • 4 Garlic cloves
  • 1 inch Ginger piece
  • 1 tsp Red chilli Powder or to taste
  • 1 tsp Garam masala powder
  • 1 tsp Turmeric powder/ Haldi
  • 1 tsp Coriander powder
  • Salt to taste

Step by Step Recipe:

  1. If using dry peas, soak the previous night or at least for 6 hours. Drain and keep aside.
  2. Wash well and medium chop the veggies. I used Potato, Carrot, Cauliflower and Capsicum. You can add beans too. Soak frozen Paneer in warm water. Add the veggies to the same bowl as peas. Keep aside. 
  3. Grind the ingredients mentioned in “To be ground” to a smooth paste. Keep aside. (don’t forget to add salt to the paste while grinding)  
  4. Finely chop onions and tomatoes. Keep aside.
  5. Now take a pressure cooker (usually 2 or 3 liter cookers are used, but mine is 5 liters one. Read notes below for tips.). Add ghee, oil, cardamom pods, cinnamon, cloves and green chillies. Note that this is done keeping the pressure cooker off the flame
  6. Now layer the sliced onions as evenly as possible. 
  7. Layer the tomatoes evenly. 
  8. Layer the veggies, peas and paneer evenly. 
  9. Add the ground paste. 
  10. If using a 2 or 3 liter cooker, there is no need to add water. But if using a 5 liter pressure cooker, add 1/4 Cup water.
  11. Pressure cook for exactly 4 whistles (for 5 liter cooker) or 3 whistles (for 2 or 3 liter cooker) on high flame. Allow the pressure to release by itself. 
  12. When the cooker cools down, add milk and allow it to come to a boil. 
  13. Garnish with coriander leaves. 

Serve with rotis or jeera rice.

Notes:

  • This method of cooking is called OPOS (One pot One shot) where the ingredients are layered and then pressure cooked on high flame. OPOS method keeps the nutrients and flavors intact along with saving time.
  • Even though 2 or 3 liter pressure cookers are ideal to cook in this method, I used my 5 liter pressure cooker.
  • If using 5 liter cooker, you will need to add additional 1/4 Cup water as mentioned in step 10. For 2 or 3 liter cookers, this water addition is not needed.
  • If using 5 liter cooker, the number of whistles on high flame is 4. For 2 or 3 liter cooker, the number of whistles is 3.
  • Be careful to allow the cooker to cool completely before opening.
  • If you don’t like to use pressure cookers, follow the same procedure in a thick bottomed pan. You will need to fry the whole spices, onions, tomatoes and then cook the veggies before adding the masala. (Note that dry peas cannot be used in this case as dry peas needs to soaked and pressure cooked. You may use fresh or frozen green peas.)
  • I make this kurma always but once I forgot to add salt while grinding the paste and the flavors were not the same. So do not forget to add salt while grinding the paste.

 

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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