WHISKAFFAIR'S
Add coconut, fennel seeds, cinnamon, cloves, green cardamoms, poppy seeds, cashew nuts, and green chili to a blender.
Add ¼ cup of water and blend to make a smooth paste.
Heat oil in a pressure cooker over medium-high heat. Once the oil is hot, add bay leaves, cinnamon, cloves, black peppercorns, and star anise, and let them crackle for 4-5 seconds.
Add curry leaves, onions, and green chili.
Add ¼ teaspoon salt and fry until the onions are slightly browned (4-6 minutes), stirring frequently. Add ginger garlic paste and fry for 2 minutes.
Now add tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
Add coriander powder, chili powder, turmeric powder, and garam masala powder, and fry for another minute.
Now add the ground paste that we made earlier along with 2 cups of water. Add 1 teaspoon salt and stir well.
Close the lid of the cooker and pressure cook for 2 whistles on medium-high heat.
Remove the cooker from heat and let the pressure release naturally and then open the lid. Check for salt and add more if needed. Garnish with cilantro and serve hot.