Korma

Preparation

1. Prepare the base: In a saucepan, combine the chopped onion, cashews, and ¼ cup of water. Cook until the onion turns translucent and the cashews soften. Transfer to a blender and blend into a smooth paste.
2. Cook the spices: In a separate pan, heat the oil (if using) or dry roast the spices. Add the cumin seeds, garam masala, ginger, garlic, coriander powder, bay leaf, and cloves. Stir briefly to release their aroma.
3. Add the paste: Add the blended cashew-onion paste to the pan. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and starts to release oil around the edges.
4. Add vegetables: Pour in ½ cup of water, then add the bell peppers and green peas. Bring to a gentle boil and allow the vegetables to absorb the flavors.
5. Add remaining ingredients: Stir in the steamed vegetables or legumes, soy milk, salt, cinnamon, and red chilli powder. Mix well.
6. Simmer: Cover the pan and simmer on low heat for 10 minutes.
7. Finish and serve: Add ground pepper and stir. Top with roasted or fried raisins, cashews, and almonds. Serve hot with plain or flavored rice, rotis, or parathas.