Coco Jambo A savory medley of broccoli, potatoes, mushrooms, and corn in a creamy coconut curry sauce, finished with golden fried onions and yogurt. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Dec 2014 in Recipes Veg 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 150 grams broccoli 4 large potatoes 10 mushrooms 1/2 cup American corn kernels 3 large onions Oil to deep fry 2 tablespoons olive oil 1 packet coconut powder 1 teaspoon curry powder 1/2 teaspoon Ver (Kashmiri garam masala) 1/2 teaspoon sugar Salt to taste 1 cup yogurt Method Separate broccoli into small florets and wash them. Peel, wash and cut potatoes into half inch sized cubes. Clean, wash and halve mushrooms. 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. 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. 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 #Potatoes #Sugar #Mushrooms #Broccoli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article