Parotta Kurma

Method

1. 1

   Make kurma masala: Blend 1 cup fresh grated coconut, 15 soaked cashews, 4 green chillies, 1 tbsp coriander seeds, 1 tsp cumin, 4 cardamoms, 3 cloves and 1 small cinnamon to a very smooth paste.

2. 2

   Fry onions: Heat 3 tbsp oil. Add 2 large finely chopped onions. Cook on medium heat 12 minutes until golden.

3. 3

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.

4. 4

   Add tomatoes: Add 3 chopped tomatoes. Cook 8 minutes until oil separates.

5. 5

   Add kurma masala: Add the coconut-cashew paste. Fry on medium heat 8-10 minutes until oil separates completely.

6. 6

   Add spice powders: Add 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.

7. 7

   Add water and bring to boil: Add 2 cups warm water and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 8-10 minutes until thick and creamy.

9. 9

   Add garam masala: Add 1 tsp garam masala. Stir well.

10. 10

    Serve: Adjust salt. Parotta kurma should be rich, pale golden and creamy. It is the perfect accompaniment to parotta. Serve with flaky parottas.