Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular curry from his days at boarding school, where there was a cook of Iranian ancestry.

Serve this curry with a stack of Malabar paranthas and a bowl of Peanuts and Yellow