Coco Jambo

Mixed vegetables cooked with coconut powder and flavoured with Kashmiri garam masala (ver). This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Broccoli, Potatoes
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Coco Jambo

  • 150 grams Broccoli
  • 4 large Potatoes
  • 10 Mushrooms
  • 1/2 cup American corn kernels
  • 3 large Onions
  • to deep fry Oil
  • 2 tablespoons Olive oil
  • 1 packet Coconut powder
  • 1 teaspoon Curry powder
  • 1/2 teaspoon Ver (Kashmiri garam masala)
  • 1/2 teaspoon Sugar
  • to taste Salt
  • 1 cup Yogurt

Method

  1. Separate broccoli into small florets and wash them. Peel, wash and cut potatoes into half inch sized cubes. Clean, wash and halve mushrooms.
  2. Wash and drain American corn. Peel, wash and slice onions thinly. Heat sufficient oil in a deep pan and deep-fry onions till golden brown. Drain onto an absorbent paper. Boil broccoli florets and potato cubes in salted water till half done. Drain thoroughly. Heat two tablespoons of olive oil in a pan, add the potato cubes and sauté for two to three minutes.
  3. Add golden fried onions and continue to sauté. Add halved mushrooms and American corn and continue to sauté for two to three minutes. Add a little water and cook for a while. Mix the coconut powder with a one up of hot water to get coconut milk. Add curry powder to the coconut milk and stir to mix well.
  4. Add Kashmiri masala, sugar, salt and stir well. Add the broccoli to the potato mixture and stir. Add the coconut milk with masalas and half a cup of hot water and stir. Add whipped yogurt, stir and adjust salt. Serve hot with Iranian rice.

Nutrition Info

Calories 348
Carbohydrates 12.45
Protein 1.95
Fat 0.36
Other Fiber 1.24