Creamy Vegetable Korma

1In a blender, blend the soaked cashew nuts (½ cup) with yogurt (½ cup) to form a smooth paste.

2Heat oil in a pan and sauté the chopped onions until golden brown.

3Add the ginger-garlic paste (1 tsp) and sauté for another minute.

4Stir in the tomato puree and cook until the oil separates from the mixture.

5Add all the spice powders - garam masala (1 tsp), turmeric, cumin, coriander, and red chili powder (½ tsp). Mix well.

6Add the mixed vegetables (2 cups) and sauté for a few minutes until they are slightly cooked.

7Pour in the cashew-yogurt (½ cup) paste and coconut milk (½ cup). Stir to combine everything well.

8Cover and simmer the vegetable korma on low heat until the vegetables are cooked through and the gravy thickens, stirring occasionally.

9Garnish with fresh coriander leaves before serving.

10Serve hot with rice or naan.