Make a smooth paste of all the ingredients mentioned under "to grind". Set aside.
Peel and cube the vegetables.
Heat a pressure cooker with 2 tablespoons ghee. Temper with bay leaf, stone flower and cumin seeds. Add ginger garlic and saute well for 1 minute. Add finely chopped onions and saute well. Add tomatoes and saute well for 2-4 minutes. Add spice powders and saute till ghee is released from sides.
Add coconut paste and saute for 3 minutes. Add whisked curd and mix well.
Add the cubed vegetables and coat well with masala. Season with salt.
Add 1/2 cup-3/4 cup water and close the cooker. Pressure cook in medium flame upto 1 whistle. Once the pressure is settled, check consistency of kurma. If too thick add 1/4 cup water and simmer for 2 minutes. Add cilantro leaves and mix well. Serve veg kurma hot.
1. You can add 2 teaspoons poppy seeds in coconut masala 2. You can use some fresh cream at last for richer taste.