Grind all the ingredients under the section "To grind" in an electric blender to a fine paste and set aside. First powder them finely without adding water. Then use slightly hot water, soak for a min and grind to a fine paste. Soaking in hot water aids easy grinding of the poppy seeds.
Heat oil in a pressure pan over medium heat.
Season with dry masalas under the section "To season" stir for a min till you can smell the aroma of the spices.
To this add chopped onions, green chillies and curry leaves. Sauté till the onions turn transparent.
Add cubed veggies and sauté for 2 min.
Now add chopped tomatoes.
Add the ground masala paste, chilli powder and turmeric powder. Fry till the raw smell goes off. This will take about 5 minutes.
Now add required water till the veggies immerse. You can adjust the consistency of the gravy to suit your requirement.
Close the lid of the pressure pan and cook over medium-high heat for about q whistle. If you are not using a pressure cooker, then cook on medium heat till the veggies are cooked. Turn off the heat.
Open the pressure pan once the pressure subsides.
Finally sprinkle garam masala powder (optional) and garnish with coriander.
Go ahead and adjust the spices to suit your taste and preference.
You can also include other veggies likes beans, cauliflower, potato etc.
You can add 2 tablespoons of cream at the end to make it a rich gravy in case you are not calorie conscious and especially when serving your kids.
You can also use full fat yoghurt!
Use hot water to grind the paste, it eases grinding of poppy seeds.
You can also add mint leaves (optional), which gives a different flavour to the kurma.
Cooking in pressure cooker saves time. You can also cook in a skillet following the same method. For this cook over medium heat for 5 to 10 minutes with occasional stirring. Then simmer and cook for 2 minutes till the veggies are soft and turn off the heat.