1tbspcoconut cream(top layer in a coconut milk can)
3Tbsp of coconut thread or shaved coconut
Heat a large pressure pan , and add oil, ghee and once hot, add in the whole spices ( bay leaf, star anise, cinnamon stick, cloves, cardamom pods)
Next add in the finely chopped onions and slit green chillies, sauté until the onions are slightly browned and cooked well. Add ginger garlic paste and cook for a few seconds.
Add in the chopped vegetables and some salt to flavour them. cook the carrots and beans for a few mins before adding the cauliflower florets as they cook faster.
Add water and mix well and add in coriander powder, and mix well. Let it simmer for a few mins. and then close the pressure pan and cook for 2 whistles.
Mean while make the coconut masala paste.
For the coconut masala, grind all the ingredients in the (to grind) part of the ingredients and keep it aside.
Once the pressure is released, check if all the veggies are cooked and are soft.
Next you will have to add in the freshly ground coconut masala paste and bring the kurma to a simmer.
Check for flavoring and add salt if required.
Add coconut cream and stir it in
Add in the most important ingredient, the yoghurt/ curd and stir it in.
Bring it to a gentle simmer and once you see gentle bubbles all around and the whole kurma has come together. Its time to take it off the flame and serve hot with a dollop of butter along with with chapathi or parotta.