OPOS Veg Kurma

Ingredients

• 1 Onion, chopped
• 1 Tomato, chopped
• ½ cup Milk
• 2 Tablespoons Coriander Leaves
• Oil/Ghee
• Salt, to taste

Veggies
• ½ cup Carrot, chopped
• ½ cup French Beans
• ½ cup Potato
• ¼ cup Green Peas

For Masala
• ¼ cup grated Coconut
• 1 Teaspoon Ginger Garlic Paste
• 1 Teaspoon Chilli Powder
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Garam Masala Powder
• 1 Tablespoon Poppy Seeds(Khuskhus)
• 7 to 8 Cashews
• ¼ cup Yogurd/Curd

Spices
• 1 inch Cinnamon
• 3 Cloves
• 3 Cardamoms
• 1 Bay leaf
• 1 Black stone flower (Kalpasi)
• 1 Green chilli, chopped

Method

1. Grind the ingredients listed under masala to a fine paste adding very little water.
2. Take 2 litre pressure cooker, add 2 Tablespoons of water, 1 tablespoon ghee and all the spices.
3. Top the next later with chopped onion and spread evenly.
4. Spread the next later with chopped tomato.
5. Then spread all the chopped vegetables as the next layer.
6. Now the final layer is with the ground paste, spread evenly over the chopped vegetables.
7. Cover the cooker and cook for 5 to 6 whistles.
8. Switch off the flame and allow the pressure to release.
9. Open the cooker and add in the milk and coriander leaves.
10. Serve Opos Veg Kurma with Chapathi or Paratha.

Tips and Variations:
1. Do not change the recipe or order.
2. Please don’t add any extra water, the moisture from the vegetables are enough to cook them.
3. If you want, you can cook for 3 to 4 whistles to avoid crunchy veggies.