Step 1: Soak 12-15 cashews in hot water for 20 to 30 minutes. Drain and set aside.

Step 2: Blanch the cauliflower.

Step 3: Rinse, peel, and chop 1 medium potato, 7 to 8 french beans and 1 medium carrot. Chop 1 medium sized onion finely and 1 medium sized tomato.

Step 4: Place 5 tablespoons dessicated coconut, 2 teaspoons white poppy seeds (optional), ½ tablespoon roasted chana dal, ½ tablespoon coriander seeds...

1 teaspoon fennel seeds, ½ teaspoon cumin seeds, 3 cloves, 2 green cardamoms, 4 peppercorns, 1 marathi moggu,  & 1 piece of stone flower in a blender.

Step 5: Add the soaked cashews, 2 green chilies (chopped), 3 to 4 medium sized garlic (chopped) and 1 inch ginger (chopped).

Step 6: Add ½ cup water and grind to a smooth fine paste

This is what it should look like. Should be a fine consistency.

Step 7: Next. heat 2 tablespoons oil in a 2-litre pressure cooker. Add the chopped onions.

Step 8: Stir and sauté until the onions turn translucent or a light golden. Add 7 to 8 curry leaves and mix.

Step 9: Add the chopped tomatoes.

Step 10: Add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder. Mix well and sauté for 2 to 3 minutes on a low to medium-low heat.

Step 11: Next, add the korma paste.

Step 12: Mix thoroughly and stir often. Sauté for 6-7 minutes on medium to low heat.

Step 13: Add two tablespoons of fresh yogurt (curd). You can skip if you'd like.

Step 14: Mix the curd with the masala, then add the chopped vegetables.

Step 15: Sauté for 1-2 minutes, then add 1.25 cups of water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water.

Step 16: Add salt according to your preference.

Step 17: Pressure cook for 2 to 3 whistles or for 8 to 9 minutes on medium-high heat. When the pressure settles down on its own, open the lid.

Step 18: Add two tablespoons of freshly chopped coriander leaves (cilantro) and stir.

Serve hot or warm with flatbreads of choice.

For more recipes, visit!