Wash and chop potato, cauliflower and carrot to julienne, or 2 inch size cubes. Soak the cauliflower in hot water and drain.
In a pan heat oil add finely chopped onions, saute till they turn colour.
Then add the ginger garlic paste. Add the finely chopped tomatoes, along with salt, turmeric. Simmer and cover with lid. Once the tomatoes are soft, add the cubed vegetables. Saute on high flame, then simmer, add the red chili powder, coriander powder.
Cover with lid to get the cooking done faster.
Once you see the vegetables are cooked and fried, add the ground coconut paste. Cook for 5 mins, till the masala gets cooked properly and change colour.
Then add enough water to get the consistency you want and bring to boil. Then simmer for 5 - 7 mins then finally add chopped coriander leaves.
Pressure cook for 1 whistle or till the vegetables are almost cooked. Otherwise you can cook the vegetables directly in the pan or MW for 10 mins.