Pressure cook the potatoes for two whistles and cut them into small cubes.

Steam the cauliflower florets and peas and keep them aside.

Heat ghee/oil in a kadai/wok.

Add cinnamon, cardamom, cloves, and bay leaf and saute for a few seconds until aromas are released.

Add onion and green chilies and cook until onions become transparent.

Add the cooked potatoes, cauliflower florets, and peas.

Add salt and a cup of water.

Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes.

Adjust coconut milk according to your taste.

If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker.

Once the gravy has reached the desired consistency turn off the heat and transfer the Thengai Paal Kurma into a serving bowl.

Serve with Appam, Idiyappam, or Kerala Style Whole Wheat Parotta.