Vegetable korma

Method

1. 1 Soak cashews and poppy seeds in hot water for 15 minutes, then blend them with grated coconut to make a smooth white sauce.
2. 2 Blanch diced vegetables in salt water for 5 minutes, then remove and rinse with cold water to preserve their color.
3. 3 Sauté crushed cardamom pods in oil for 30 seconds, then add white sauce and fry for 8 minutes over low heat.
4. 4 Lower the heat and whisk in the yogurt spoonful by spoonful; the korma should not boil vigorously because the nut sauce will separate the oil.
5. 5 Add the vegetables and cook for 8 minutes, then season with salt — the dish should be off-white, not turmeric yellow.

With an appliance

• Oven 45 min

  Replace step 5: Place the vegetables and cashew yogurt sauce in a covered bowl and bake on the middle rack of the oven at 150 degrees for 10 minutes; the low heat will keep the sauce simmering, prevent oil separation, and maintain its off-white color.