To grind the spice paste, heat 2 tsp of oil to a pan. Add ½ tsp fennel seeds, cumin ½ tsp, 1 piece cinnamon, cloves 4, cardamom 4, pepper ½ tsp and fry.

Add 10-15 shallots and fry.

Once the onion is sauteed, add 1 tomato and saute until tender.

Cooldown the mixture, add it to the mixer jar, add a little water and grind finely.

In a heavy saucepan heat 5 tsp of peanut oil.

Add 1 bay leaf, ½ tsp fennel seeds.

Add 1 onion and chopped lengthwise.

When the onion is half wilted, add 2 tsp ginger garlic paste.

Add 1 handful of mint and coriander leaves and fry till raw smell leaves.

Peel a potato and 2 carrots, chop them into small pieces. Cut the cauliflower into small florets. Add the vegetables along with soaked peas and fry over medium heat.

Add the required amount of salt, ½ tsp turmeric powder, 1 tsp chilli powder, ½ tsp coriander powder, ½ curry masala powder and combine well.

Add the ground masala paste.

Mix well and boil on medium heat for five minutes.

In a mixer jar, add ¾ cup of grated coconut, 10 cashew nuts, ½ tsp poppy seeds soaked in water for a while.

Add the required amount of water and grind finely.

Add the coconut paste to the vegetable mixture.

Now pour half a litre of water in it. Mix well, cover and simmer on medium heat for 20 to 25 minutes or cook until oil separates on the sides.

Garnish with chopped coriander leaves.

Serve hot with parotta.