Soak the roasted gram and cashews in ¼ cup of water for 10 minutes. Parallelly you can chop the onion and tomatoes and prepare the green masala.
Grind all the ingredients given under green masala by adding ¼ cup of water and set it aside.
Now grind the coconut, soaked cashews, and roasted gram by adding ½ cup of water and set it aside.
How to make tomato kurma
Set the Instant Pot in saute mode, and when it is hot, add the oil. Wait for 30 seconds, and add the cinnamon, cloves, cardamom, and curry leaves. Fry for 30 to 45 seconds, and then add the chopped onion and saute for five minutes.
Add the chopped tomatoes, green masala, turmeric powder, and salt. Mix well and add 2 cups of water. Turn off the Instant Pot and close it. Ensure the sealing ring is in place and set the vent to the sealing position. Pressure cook for two minutes, and after the cooking is done, naturally release the pressure.
Open the Instant Pot, set it in saute mode, and mix and mash the tomatoes. Simmer for 5 minutes, and then add the ground coconut masala. Mix well and simmer again for 5 minutes. Finally, add two more tbsp of cilantro and turn off the Instant Pot.
If using a stove-top pressure cooker, cook for two whistles, let the pressure subside naturally, and open the pressure cooker.
If making in the open-pot method, cover and cook until the tomatoes are soft and mushy after adding them.
Instead of ginger-garlic paste, you can use ½ inch ginger and two garlic cloves.
Adjust the green chilies and salt according to your taste preference and depending upon the tomatoes' sourness.