Veg Burmese Khow Suey in Stahl Versatil Pressure Cooker
VEG BURMESE KHOW SUEY IN STAHL VERSATIL PRESSURE COOKER
The Burmese Khow Suey is nothing less than a warm hearty hug in a bowl!!
The secret to this perfect hug is in the paste and curry!! And Neha Deepak Shah’s favourite Stahl Versatil Cooker makes this recipe super easy and comforting!
For the Paste:
1-inch piece of Ginger
1 Lemongrass Stalk
1 Green Chilli
4 to 5 Cloves of Garlic
1-2 tbsp Chopped Coriander Stem
1/2 tsp Turmeric Powder
1 tsp Coriander Seed Powder
1 tbsp Oil
1 tsp Salt
For the Curry:
1 tbsp Oil
2 tbsp Besan
1 cup Water
1 stock Cube (Optional)
400 ml thick Coconut Milk
1 big bowl of Veggies (Carrots, Baby Corn, Beans, Broccoli, Bell Pepper)
2-3 Lime Leaves
Fried Onions (Birista)
Roasted Crushed Peanuts
Aromatic Chilli Oil
For the paste, blend together all the ingredients until smooth and set aside.
To prep the veggies, slice beans, and baby corn diagonally. Cut broccoli into florets and bell peppers into triangles. Peel carrots using a julienne peeler and slice into roundels. Set them all aside, separately.
For the curry, heat oil in a pan, add in the prepared paste, and cook on medium-low flame with constant stirring. Once the colour changes, add in besan and mix well. This will thicken the paste.
As the paste thickens, add water, mix well using a whisk to remove all lumps, and keep cooking.
Now, add the stock cube and once the mixture starts simmering, add the coconut milk.
Cover and cook for 5-6 mins until the curry comes to a boil. Then, add all the veggies one by one. Start with carrots, beans, and baby corn followed by broccoli and finally the bell peppers. Also, add the lime leaves and give a good mix.
Cover and cook for another minute and then, remove from flame.
To serve, place noodles in a bowl followed by the prepared curry. Top with the condiments of your choice, finish with a dash of lime juice.