1 tsp Cumin Seeds

1 whole Cinnamon Stick

4-5 Cardamom Pods

2-3 Cloves

1 cup finely chopped onions

1 tbsp ginger garlic paste

1 medium potato; cubed small

1/2 cup carrots; cubed

1/2 cup peas

1/4 cup cauliflower (optional)

1/4 cup capsicum or green pepper

1 medium tomato; chopped

1/4 cup chopped coriander leaves

1/4 tsp turmeric

1/2 tsp red chili powder*

1 tsp garam masala

2-3 cups water*

2-3 tbsp oil

1-2 tbsp ghee

Salt to taste

1/2 cup frozen grated coconut or unsweetened coconut flakes

1 serrano pepper/2-3 thai green chilies

1 tbsp fennel seeds

1/4 tsp black peppercorns

Put a mid-size pot or pan on medium-high heat.
Add 2-3 tbsp oil when the pan is hot. You may use any neutral oil.
Add your whole spices when the oil is hot. Sauté until fragrant.
Add the chopped onions and ginger garlic paste. Sauté until onions are softened and starting to brown.
Add potatoes, carrots, cauliflower, and green pepper. Sauté for a min.
Add all the spices except garam masala. Sauté for 1 min or until the spices lose their raw aroma.
Mix in the peas and tomatoes. Sauté for 30 seconds
Pour 2 cups of water. You may need to add more to adjust the quantity later. Boil until vegetables are fork-tender.
Make the paste (mentioned under Kurma paste) by blending all the ingredients with a little water.
Mix this paste into the dish. Adjust by adding more water if necessary.
Garnish with chopped coriander leaves and lots of ghee.
Serve hot with parottas, idiyappams, or any fragrant rice dish.

Red chili powder can be increased to the desired spice level.
You may need to increase the water more than the given quantity to achieve the desired thickness
You can skip the ghee to make this completely vegan.
You can absolutely make this recipe in an Instant Pot or a manual Pressure cooker.
If done in an Instant Pot, I would sauté in sauté mode until the veggies are fork-tender. Follow the recipe and stop before you add the coconut paste. The coconut paste must be folded in after the pressure cooking is complete. Close the lid and change the mode to Pressure Cook on High for 2-3 mins.
If done in a manual pressure cooker, follow all the steps and add the coconut paste after the pressure cooking is complete. You need to cook for 2 whistles or for a total of 10 mins on medium-high heat.