How to make Coco Jambo -

Mixed vegetables cooked with coconut powder and flavoured with Kashmiri garam masala (ver).

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Potatoes (आलू)

Cuisine : Fusion

Course : Main Course Vegetarian

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Coco Jambo

Coco Jambo Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coco Jambo Recipe

  • Broccoli 150 grams

  • Potatoes 4 large

  • Mushrooms 10

  • American corn kernels 1/2 cup

  • Onions 3 large

  • Oil to deep fry

  • Olive oil 2 tablespoons

  • Coconut powder 1 packet

  • Curry powder 1 teaspoon

  • Ver (Kashmiri garam masala) 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Yogurt 1 cup

Method

Step 1

Separate broccoli into small florets and wash them. Peel, wash and cut potatoes into half inch sized cubes. Clean, wash and halve mushrooms.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.