To begin making the then then Paal Kurma Recipe, Pressure Cook The Potatoes for Two Whistles and Cut them Into Small Cubes.
Steam the cauliflower florets and peas and keep them aside.
Heat ghee/oil in a Kadai/Wok And on the oil is hot add cinnamon, cardamom, cloves and bay leaf. Saute for a more seconds till the aromas are released.
Once done add onion, chilies and cook until onions become transparent.
After the onions have become transparent add the cooked potatoes, cauliflower florets and peas.
Add salt and a cup of water. Once the water starts boiling, add thick coconut milk and cook over medium heat for 5 minutes.
Adjust Coconut Milk According to Suit Your Taste. If the gravy is too watery you can mash a more pieces of potato in the gravy to make the gravy thicker.
Once the gravy has reacted the desired consistency turn off the heat and transfer the thegai paal kurma into a serving bowl and serve.
Serve then then Paal Kurma Recipe with Appam or Idiyappam or Kerala Style Whole Whole Whole Parotta for a perfect meal.
