Pressure cook the potatoes for two whistles, then cut into small cubes.

Steam the cauliflower florets and peas and set aside.

Heat ghee/oil in a kadai/wok.

Add cinnamon, cardamom, cloves, and bay leaf to the hot oil. Sauté until aromatic.

Add chopped onion and slit green chilies. Cook until the onions become transparent.

Add cooked potatoes, steamed cauliflower florets, and peas.

Add salt and a cup of water. Bring to a boil.

Add thick coconut milk and cook over medium heat for about 5 minutes.

Adjust coconut milk to taste.

If the gravy is too watery, mash a few pieces of potato to thicken it.

Once the gravy reaches the desired consistency, turn off the heat.

Transfer the Thengai Paal Kurma into a serving bowl and serve.