Kolhrabhi Korma (OPOS method)

One-Pot One Shot (OPOS )Cooking is a trending scientific method of cooking using the pressure cooker. OPOS cooking is a clean, hygienic method that helps in retaining nutrients in food. This is also a time-saving process and does not need babysitting. Hence, your time in the kitchen is minimized. the main equipment needed for this method of cooking is the pressure cooker. Before beginning to make recipes in the OPOS method, begin standardizing the pressure cooker which is very important. Check out this link on how to standardize the pressure cooker. The OPOS style recipes are made with less water and mostly use the water content from the vegetable itself. If you are looking to make a quick kurma, then this one is your beginning recipe in OPOS style. Kohlrabi or German Turnip is often less used in South- Indian cooking, except being added to sambar or made as poriyal in few households. This is called knolKol in Tamil and tastes much like cabbage, Broccoli. It is rich in antioxidants and Vitamin. C- an important one for the immune system. Try making this korma and I'm sure you will begin to grab this vegetable often on your grocery trips. https://youtu.be/xbfvSEcpXAI  
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • 1 cup Chopped Knol -nol, Kohlrabi
  • 0.5 cup Chopped Onion
  • 1 stick Tomatoes
  • 2 stick Green Chilli
  • 1 stick Curry leaves
  • 1 tbsp Coconut Oil
  • 1 stick Cardamom
  • 0.25 stick Cinnamon stick
  • 2 stick cloves
  • 0.25 tsp Garam Masala Powder
  • 1 dash Salt
    • To grind and make a paste
  • 2 tsp Grated Coconut
  • 0.5 tsp Roasted gram
  • 0.25 tsp Fennel seeds
  • 2 stick Garlic
  • 0.25 stick Ginger
  • 0.25 tsp Turmeric powder
  • 1 tsp Coriander Powder
  • 0.5 tsp Red Chilli Powder
Instructions
  1. In a mixer jar, add grated coconut, roasted gram dal, garlic, ginger, fennel seeds, and turmeric powder. Add a little bit of water and grind them to a fine paste. Add coriander powder and red chili powder and grind again.
  2. Take a two-litre pressure cooker. Add a tablespoon of coconut oil to it. Throw in cardamom, cloves, cinnamon stick to it. Add a layer of chopped onions, followed by tomatoes and kohlrabi. Add half a cup of water and finally grounded masala paste.
  3. Lastly, add the required salt to taste and a quarter teaspoon of garam masala powder. Close the pressure cooker and place the whistle.
  4. Let it cook on a medium flame for two whistles. Switch off and allow it to cool.
  5. Remove the lid and give a quick mix. Add a quarter cup of milk and garnish with coriander leaves. Serve with roti or Phulka
Recipe Notes

  • In this recipe, I have added kohlrabi. If you wish, you may add a handful of frozen peas too.
  • Always standardize the pressure cooker before the OPOS style of cooking. You can recreate many recipes with this method.
  • The water content used in this recipe is mainly half a cup of water and the liquid from the masala paste. There is no need to add more water than this.