• In a blender, add ½ cup shredded coconut (I used frozen), 2 teaspoons poppy seeds, 10 cashews, and 1 tablespoon roasted chana dal (make sure the chana dal is roasted beforehand). Add ¼  cup water and blend to a smooth paste. Set aside.
• Heat 2 tablespoons of oil in a pan on medium heat. Once the oil it hot, add the whole spices:

  1 bay leaf

  3 cloves

  4 green cardamom,

  1-inch cinnamon stick and

  a strand of mace

  Sauté for a few seconds until the spices are fragrant.
• Add 1 chopped onion (I used yellow onion for a sweeter flavor) and stir. Cook the onions for 3 minutes until soft and translucent.

  Then add 2 teaspoons of ginger-garlic paste and cook for 1 more minute until the raw smell goes away.
• Stir in the puree of 2 medium tomatoes. Cover the pan and cook the tomatoes for around 5 minutes.
• Then add the powdered spices:

  2 teaspoons coriander powder

  ½ teaspoon garam masala

  ½ teaspoon turmeric powder, and

  ½ teaspoon red chili powder.

  Also add ¾ teaspoon of salt and mix. Cook the spices for 1 minute.
• Add in all the vegetables: ½ cup chopped carrots,½ green beans (chopped), 1 cup cauliflower florets, 1 cup cubed potato and ⅓ cup green peas. Refer to the notes and recipe card to chop the vegetables correctly so that cook evenly. Mix everything and add 2 cups of water. Cover the pan and cook the vegetables for around 6 minutes.
• Open the lid after 6 minutes and stir in the prepared coconut-cashew-poppy seed paste and mix. Veggies are almost cooked at this stage. I also added an additional 1 cup of water at this stage.
• Cover and cook the veggies for another 3 or 4minutes or until all the vegetables are tender. Taste test and adjust the salt and spices at this point. Garnish with cilantro and serve veg kurma with paratha, naan or rice!

Instant Pot Instructions

• Chop the veggies into big pieces (more than 1 inch).

  Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then follow all the steps until adding the powdered spices. Then add the potatoes first with 1 cup water, cover the pot with a glass lid and cook for 2 to 3 minutes. Then add the remaining veggies along with ½-1 cup more water. Cook on low pressure for 3 minutes and do a quick pressure release.

  Open the lid, press the sauté button and add in the cashew-coconut paste and stir. Let the kurma simmer for 2-3 minutes. If needed, add more water at this stage. Garnish with cilantro and serve.