Is the difference only w.r.t time consumed? Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker?  EDIT 1: Q: Do the spices change their taste when cooked in Kadhai versus pressure cooker? 
I think I finally found a solution, which worked for me: I started with @monte-hill's notes about how the dough is too wet, causing it to stick, and added something I learned elsewhere.  My mistake was that I was dumping all the liquids into the mixing bowl right at the start.  The best solution I found that works is to GRADUALLY add the liquids. I put a about half plus a bit extra in the bowl at the start, then start the mixer. Once all the fluid has been absorbed, I add the rest. I've tried this a couple of times already, and it's made a complete difference in the results and the process! 