Instructions

1. Soak the cashews and poppy seeds in ¼ cup of water for 5 mins. Grind them together along with the grated coconut in a grinder jar or a processor to a lump-free paste. Add a little bit more water if needed. Keep aside for later use.
2. Place the cauliflower, carrots, beans, potatoes in a microwave safe bowl with ¼ cup water. Put on high and cook for 4 – 6 minutes or till the potatoes are just done. Do Not Microwave the peas and bell peppers/capsicum.
3. Heat the ghee and the oil together in a deep bottom pan over medium heat. Add in the bay leaf, dry red chilli, black peppercorns and cumin seeds. Once the cumin seeds begin to splutter add in the chopped onions and saute for 4 -5 mins or till the onions turn golden brown in colour. Add the garlic and ginger and cook for another 1 -2 mins.
4. Lower the flame to a medium-low and start adding all the powdered spices like the turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and salt to taste. Add the diced tomatoes as well.
5. Saute for a 3 – 4 mins or until masalas are cooked and the tomatoes soften. You may add ¼ cup water to the mix to ensure the spices do not get burnt. Keep the flame to a medium-low.
6. Now increase the heat to a medium and add the bell peppers and peas. Transfer the vegetables in the micro-safe bowl to the pan. Stir for 1-2 mins before adding the cashew nut-poppy seeds-coconut paste to the pan ALONG with ½ cup water.
7. Stir, cover and cook for 2 mins over medium – high flame or till the curry (gravy) is semi-dry, semi-runny.
8. Your Vegetable Korma is ready. Serve along with jeera rice, pulao or any Indian breads.