Heat 1 tbsp oil in a pan and sauté the four large onions, garlic cloves, ginger, green chilli, and cashews.

Grind these cooked ingredients to form a smooth ground kurma paste.

Clean the cauliflower and chop it into small pieces. Boil 2 cups of water, add the cauliflower and give it a boil. Add a tablespoon of sugar to the water.

Boil the green peas separately.

Heat oil in a pan and add cloves, 1 tbsp fennel seeds, 2 green chillies, and 6 cloves of garlic.

Add the remaining chopped onions, boiled cauliflower, boiled green peas, and carrots. Cook for about 3 minutes.

Mix in the ground Kurma paste.

Adjust the Kurma consistency by adding water as needed. Add salt and curd. Stir well.

Mix in 2 tablespoons of the prepared Kurma powder.

Adjust the character, if needed, by adding more water.

Finally, mix in the coconut paste.

Let the Kurma simmer until all the flavours blend and the vegetables are cooked thoroughly. Check and adjust the seasoning as needed.
Serve your vegetable Kurma with roti.