In a mixie jar add the coconut, green chili, cashew nuts, garlic cloves, fennel seeds and kalpaasi.
Grind this into a fine paste. Add water while grinding.
If the cashew nuts were kept in the freezer, soak them in hot water for 10 minutes and then grind it.
In a pressure cooker add coconut oil. You can add cooking oil too, but coconut oil gives a nice flavor to the kurma.
Add the curry leaves and mint leaves. They both gives a nice aroma to the kurma, so do not skip it.
Now add the sliced onions and saute till translucent.
Add little salt while sauting.
Once the onion turns translucent, add the curd and add the ground coconut paste.
Saute for a minute and add the sliced cabbage.
Mix well and add 1 cup of water.
Cover the cooker and pressure cook for 1 whistle.
Keep in low flame for 3 minutes.
Switch off the flame.
Open the cooker once the pressure subsides.
Mix well.
Garnish with coriander leaves.
Cabbage kurma is ready.
Serve with poori, chapathi, parotta, kuska or biryani too.