The beauty about a burmese Khow suey is that it can be customized according to your tastes and preferences. You can add as many vegetables as you like and switch up noodles with rice to make your meal healthier! Disha Ajmera, a young entrepreneur and food lover shares with us her version of the delicious and comforting Khow Suey recipe. Watch our IGTV for step by step recipe and helpful cooking tips by Disha.


5 dry kashmiri chillies (remove the top heads and seeds)

1 1/2 tbsp coriander seeds

1/2 tsp black peppercorns

2 tsp cumin seeds

1/2 tsp haldi powder

2 tbsp grated fresh coconut

2 tsp chopped ginger

2 tbsp poppy seeds (khus khus)

1 tbsp chopped cashew nuts

1/2 cup water


3 tbsp vegetable oil

2 bay leaves

5-6 curry leaves

3/4 cup tomatoes, finely grated

250ml coconut cream  (optional- used for thickening)

300g coconut powder or 200 ml coconut milk (maggi and kara are good brands)


5 basil leaves

1 carrot, chopped and boiled

2 bell peppers (yellow and red) , chopped

1/2 cup beans, chopped (optional)

1/2 cup baby corn, chopped (optional)

1/2 cup peas (optional)

1/2 cup broccoli (optional)


1/4 cup coriander

lemon, freshly squeezed

crumbled paneer

crushed peanuts

green and red chillies

boiled noodles


Step 1

Take ingredients for the paste and grind it in a mixer. The paste should be thick and smooth.

Step 2

Add oil to a non-stick pan and heat it. Add bay leaves, curry leaves and the paste and stir continuously for 2 minutes. Once it turns brownish, add grated tomatoes. Let it cook for about 4-5 minutes till tomatoes are well cooked.

Step 3

Take coconut powder and mix it with water as needed. Add coconut cream and mix it with tomato gravy. If you are using coconut milk, add the milk and coconut cream and mix it with the tomato gravy. Then, add basil leaves and let the gravy simmer for 5 minutes. Add boiled carrots, bell peppers, and any other vegetables of your choice to the gravy. Add lemon juice, salt, and sugar for taste as needed.

Step 4

Take some boiled noodles and pour the curry over it. Then garnish the dish with coriander, crumbled paneer, lemon juice, green and red chillies, and crushed peanuts.