Green Coconut Masala Curry

Hi all. I am back after long hiatus. Sick with cold and making a castle cake for a five year old princess, was quite a job. But it was fun nonetheless. This post is for potluck party, cyber style for Jagruti's Cooking Odyssey.
Thank you Arthy for the lovely recipe I loved it. I was paired with Arthy of cookwitharthyshama  for this month's Potluck Party, Cyber Style. Here it goes- 
Green coconut masala curry - a light and delicious preparation that makes a perfect meal with phulkas or parathas. The sharp onion-ginger-chilli combination balances with the mildly sweet coconut flavour, with hints of cinnamon and clove.

Ingredients & Methods: serves four to five people
For coconut paste
1medium onions, finely chopped
3/4 cup coconut, shredded
4-5 green chillies
1" ginger piece
3-4 cloves of garlic (optional)
1 tbsp oil
salt to taste

Method: coconut paste
1. Saute onion, green chillies, ginger and garlic if using till onions are pink in colour. Let it cool down.
2. Add coconut, and 1 tbsp cooked rice (optional) and salt. Mix well.
3. Grind into smooth paste with help of little water. Keep aside.

For masala gravy
1 medium onion, finely chopped
2 medium tomatoes
1 tsp roasted cumin seed powder
1 tsp turmeric powder
few curry leaves
1 tbsp oil
Few florets cauliflower
2 medium potatoes, med sized cubes
handful of peas
1 med sized carrot, cut in juliennes
1 med sized green capsicum, med sized pieces
2 tsp amul cream / coconut cream (optional)
handful of coriander leaves for garnishing
salt to taste  

Method: masala gravy
1. Heat oil in a pressure cooker. Saute onions till they become pink in colour. Add tomatoes and cook for 4-5 minutes on medium flame till cooked and mushy. Add all the spices and curry leaves. Mix well.
2. Now add coconut paste. Add enough water and mix well.
3. Now add all the veggies and mix thoroughly. Let the mixture come to a boil.
4.  Close the lid and cook till two whistles.
5. Keep the cooker under cold running water and let all the steam escape.
6. Immediately open the cooker and give the curry a good stir.
7. Adjust the spices if needed. Add cream and mix well.
8. Garnish with coriander leaves and serve hot with phulkas / parathas / puris or steamed rice.

One of the great things about this curry is, you can make it a bit like soup and have it by itself on a cold winter evening. It is absolutely delicious and refreshing.

Potluck party, cyber style.