Grind everything given under grinding into smooth paste by adding ½ cup of water.
Heat the pressure cooker or pressure pan and add the oil. When the oil is hot, add the onions and saute them for a couple of minutes or until the onion is soft.
Now add the ground masala.
Add ½ cup water and cook till the raw smell goes off. Make sure to your stir regularly, and if needed, sprinkle some water. The ground paste tends to stick to the pan if unattended. Next, add the salt and cook for a minute.
Add the remaining water and the veggies.
Mix well. Close the pressure cooker and cook for up to 2 whistles. Let the pressure subside naturally.
Open the pressure cooker, mix well. Garnish it with more cilantro and serve hot with roti or pulao.
As mentioned in the post, you can make this kurma only with turnips or with a combination of vegetables.
Adjust the spices and salt according to your preference.
Instead of cashews, you can use roasted gram or pottukadalai.
Instant Pot Version: If using IP, saute the onion and the ground paste in saute mode and add the veggies and water. Then pressure cook at high-pressure manual mode for 4 to 5 minutes and let the pressure release naturally.