2/3 cup raw cashews, soaked in water
350g potato, diced and par-boiled
300g carrots, peeled and diced
1 cup fresh peas OR chopped beans
3 cloves garlic
2 tsp coriander seeds, crushed
2 tsp chilli flakes
2 tsp curry powder
ground black pepper
1 tbls tamarind, soaked in water
1/2 cup coconut milk
1 onion, finely chopped
Puree together onion, ginger and garlic – set aside.
Puree cashews with 2/3 cup fresh water until smooth – set aside.
Heat 2 tbls coconut oil and saute onion puree 15 minutes until golden.
Add coriander seed and chilli flakes – saute 3 minutes. Add curry powder, salt and pepper – saute 1 minute.
Add tamarind – bring to simmer. Add coconut milk, cashew paste and enough water to make a creamy sauce
– simmer 10 minutes. Add vegetables – simmer 5 to 10 minutes.
Heat 1 tbls oil and saute onion until brown – add to korma.
Inspired by Gunpowder Restaurant, Hauz Khaz – Delhi