I googled for the recipe & came across this .I made a few changes because I did not have the same veggies as in the original recipe.
Ingredients : 1 small cauliflower destemmed & cut into florets,1 potato peeled & diced into cubes,1 large carrot diced ,1/4 cup peas, ,1 medium onion finely chopped,1/2 capsicum roughly chopped,2 tsp oil,1/4 tsp turmeric,1 /4 cup dahi, 1/4 tsp hing,salt to taste,1 tsp readymade schezwan chutney ( optional ).
Masala paste : 1 heaped tbsp dalia or roasted chana dal , 1tbsp fresh coconut, 1 tsp dhania powder ( I had no sabut dhania hence used dhania powder), 2 cloves, 3 byadgi mirchis ,1/2 inch ginger finely chopped, 1 inch cinnamon stick,1 tbsp dahi,2 small tomatoes,finely chopped.
Make a paste of all the masala ingredients except tomatoes.The masala paste must be fine.Then add tomatoes & a wet paste will be the result.Keep aside.
In the pressure pan or kadhai,saute the finely chopped onions in oil till they are transluscent.Add haldi & hing.Add the schezwan chutney,Mix nicely.Add all the diced vegetables which have been washed.Mix nicely.Saute them for 4-5 minutes.Add salt.Mix nicely.Add the wet masala paste. Mix nicely with the sauteed veggies.Add dahi.Mix nicely.Pressure cook for 2 whistles.Then lower the flame & cook on slow flame for 10-15 minutes.Now put off the gas.When the pressure has subsided that is when the cooker cools down ,remove whistle.Open the lid of pressure cooker & take out the vessel containing the vegetable korma.Serve with rotis or rice.
The korma turned out little spicy than what I am used to eating .Maybe, the schezwan chutney was the culprit.More curds or dahi can be added to dilute the pungency.
Also ,I had pressure cooked for 2 whistles & then slow cooked just for 4 minutes.The bigger cauliflower florets seemed to be a bit undercooked .Hence,I pressure cooked again for 1 whistle & then slow cooked for 10 minutes.