Kaju Korma

1. 1
   prep · ~15 min

   Soak part of the cashews.

   Set aside 60 g cashews for later. Soak the remaining 120 g cashews in hot water for 15 minutes so they blend into a smooth paste.

2. 2
   boil · ~8 min

   Boil the onions and aromatics.

   1.Add onion, ginger, garlic, green chili, and 1 cup water to a small pan.

   2.Bring to a boil over medium heat.

   3.Cook until the onion turns soft and loses its sharpness, about 8 minutes.

   4.Cool slightly before blending.

   TIPBoiling the onion base keeps the gravy pale and smooth, which is typical for korma.
3. 3
   mix · ~4 min

   Blend the korma base.

   1.Drain the soaked cashews.

   2.Blend the boiled onion mixture with the soaked cashews into a smooth paste.

   3.Blend the tomato separately into a smooth puree.

   4.Keep both mixtures ready near the stove.
4. 4
   saute · ~1 min

   Cook the whole spices in ghee.

   1.Heat ghee in a pan over low to medium heat.

   2.Add bay leaf, green cardamom, cloves, and cinnamon.

   3.Cook until fragrant, about 20 to 30 seconds.

   TIPKeep the heat moderate so the spices bloom without burning.
5. 5
   saute · ~5 min

   Cook the tomato and dry spices.

   1.Add the tomato puree to the pan and cook for 4 to 5 minutes.

   2.Stir in coriander powder, red chili powder, and turmeric powder.

   3.Cook until the puree thickens and the ghee begins to separate at the edges.
6. 6
   saute · ~6 min

   Add the onion-cashew paste.

   Add the blended onion-cashew paste and cook on low heat for 5 to 6 minutes, stirring often, until it looks glossy and slightly thicker.

   TIPStir regularly because the cashew paste catches quickly on the bottom of the pan.
7. 7
   simmer · ~3 min

   Add yogurt, milk, and seasoning.

   1.Lower the heat and add the whisked yogurt slowly, stirring continuously.

   2.Add milk, the remaining 0.5 cup water, salt, and sugar.

   3.Mix well until the gravy turns smooth and creamy.

   TIPMake sure the heat is low when adding yogurt so it stays smooth and does not split.
8. 8
   simmer · ~5 min

   Finish the korma with whole cashews.

   1.Add the reserved 60 g cashews to the gravy.

   2.Sprinkle in garam masala.

   3.Simmer gently for 4 to 5 minutes until the cashews soften slightly and the gravy reaches a thick, spoon-coating consistency.
9. 9
   garnish

   Garnish with coriander leaves.

10. 10
    serve

    Serve hot with naan, paratha, or rice.

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