Mushroom Kurma | Pressure Cooker Mushroom Kurma

In a pressure cooker heat 1 tablespoon oil and 1 dry bay leaf, 1 cardamom, 2 cloves, 1 cinnamon stick and fry for a few seconds.
Add 1 large onion finely chopped and fry until it is translucent.
Add 1 medium tomato finely chopped and fry on low flame for 3-4 mins until it is mushy.
Next add 200 grams chopped mushrooms to the cooker.
Fry on medium flame for 5-6 minutes until the mushrooms start to shrink. Now add ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder and ½ teaspoon coriander powder along with salt as needed. Cook on low flame for 3-4 mins.
Meanwhile make a masala paste by adding ⅓ cup fresh chopped coconut, 1-2 green chillies, 6 garlic cloves, 1” ginger piece, 6 whole cashews and ½ teaspoon poppy seeds to the blender.
Grind into coarse paste. Add ¼ cup fresh thick curd.
And grind into a smooth paste.
Add it to the pan. Also add ~1-1.5 cups water from clearing out the blender. Mix well.
Cook on medium flame until the kurma is boiling.
Set the flame on low and pressure cook for 3-4 whistles. Switch off the heat. Let the pressure drop naturally and then open the cooker. Kurma should be cooked, with no raw taste of smell. If not, add some water and pressure cook again on low flame for 1-2 whistles. Add 2 tablespoon finely chopped coriander leaves. Add some water if needed to adjust the consistency.
Serve hot with any Indian flat bread, poori, dosa or pulao.