🇮🇳 Indian Vegetarian

Olan

Name: Olan
Prep time: 18 min
Cook time: 39 min
Total time: 57 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2 Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 cup Coconut Milk; 300 g, cubed Pumpkin; 1 tsp Red Chili Powder; 1 cup, soaked overnight Black-Eyed Peas

🇮🇳 Indian

Delicate Kerala olan — pumpkin and cowpeas in thin coconut milk. Slow-built masala, soft centres and a gravy that clings to the spoon. Serve with jeera rice or flaky parathas.

Prep 18 min Cook 39 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Coconut Milk1 cup
Pumpkin300 g, cubed
Red Chili Powder1 tsp
Black-Eyed Peas1 cup, soaked overnight

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Stir in the pumpkin and black-eyed peas, saute five minutes, then add hot water and cook covered until done.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Kerala Olan recipe - South Indian Recipes - Coconut Curry Recipes by Archana's Kitchen · on YouTube