Talking of aroma, I have to talk about Indian Pressure cookers. Indians have been using their pressure cooker almost all their lives for their day to day cooking. But I realised its effectiveness when I started making dishes using OPOS® method.
The minimal usage of water (or none) and that layering of ingredients makes the resultant dish extremely flavorful and aromatic. The High Heat - Less Time Cooking
seals all the nutrition and flavors within the dish itself and provides a different dimension to your regular day to day dishes. And like anything new that takes practice, so does OPOS® cooking.
There are some do's and don't's to this method and hence it is essential that you follow the steps given below exactly the way I lay it out.
Alternate (Stove Top) Method
If you do not have a pressure cooker, simple follow steps 1 and 2. Steam/boil the mixed vegetables. Set aside.Then heat up a pan, add the oil. Once hot, add the spices. Saute until aromatic. Then goes in the onion. Saute for 1-2 minutes. Then comes in tomatoes. Cook for 1-2 minutes until soft. Add the ground paste along with water if needed and cook until the raw smell goes away. Then add the mixed vegetables and boil until the kuruma comes together into a semi thick gravy. Garnish with cilantro leaves and serve hot.