Lauki Korma

1. 1
   prep · ~15 min

   Prep the lauki and soak the cashews.

   1.Peel the lauki, remove the soft seeds if needed, and cut it into medium cubes.

   2.Soak the cashews in warm water for 15 minutes.

   3.Slice the onion and chop the ginger and garlic.
2. 2
   mix · ~3 min

   Make the korma paste.

   1.Drain the soaked cashews.

   2.Blend the cashews with the yogurt, ginger, and garlic to a smooth paste.

   3.Keep the paste ready so it goes into the pan quickly.
3. 3
   saute · ~7 min

   Cook the whole spices and onion.

   1.Heat the oil in a pan over medium heat.

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

   3.When the spices smell fragrant, add the onion and green chili.

   4.Cook until the onion turns light golden.

   TIPKeep the heat medium so the whole spices release flavor without burning.
4. 4
   saute · ~5 min

   Add the ground spices and korma paste.

   1.Lower the heat and add coriander powder, cumin powder, turmeric powder, and red chili powder.

   2.Stir for a few seconds.

   3.Add the yogurt-cashew paste and cook, stirring often, until it thickens slightly and smells nutty.

   TIPLow heat helps the yogurt stay smooth and prevents splitting.
5. 5
   simmer · ~15 min

   Simmer the lauki in the gravy.

   1.Add the lauki cubes and salt, then mix well to coat them in the masala.

   2.Pour in the water and bring to a gentle simmer.

   3.Cover and cook until the lauki is tender but still holds its shape.
6. 6
   garnish · ~3 min

   Finish with garam masala and cilantro.

   Uncover the pan and simmer for 2 to 3 minutes if the gravy needs to thicken. Stir in the garam masala and garnish with chopped cilantro.

7. 7
   serve

   Serve the lauki korma hot.

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