Parotta Kurma

Ingredients

• - layered flatbread with kurma as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

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. Fry onions: Heat 3 tbsp oil. Add 2 large finely chopped onions. Cook on medium heat 12 minutes until golden.
3. Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.
4. Add tomatoes: Add 3 chopped tomatoes. Cook 8 minutes until oil separates.
5. Add kurma masala: Add the coconut-cashew paste. Fry on medium heat 8-10 minutes until oil separates completely.
6. Add spice powders: Add 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.
7. Add water and bring to boil: Add 2 cups warm water and salt. Bring to a boil.
8. Simmer: Cook on medium heat 8-10 minutes until thick and creamy.
9. Add garam masala: Add 1 tsp garam masala. Stir well.
10. Serve: Adjust salt. Parotta kurma should be rich, pale golden and creamy. It is the perfect accompaniment to parotta. Serve with flaky parottas.