Photo by Pooja Hanabaratti
Drain and rinse the soaked cashew nuts. In a blender, grind them to a fairly smooth paste, adding a little water (a tablespoon at a time), if required.
Steam the mixed vegetables until tender and keep aside.
Process onion, garlic, ginger, chillies and poppy seeds (if using) in a food processor. Process into a coarse paste, or mince them. Add this paste to heavy bottomed stainless-steel pan and sauté, until the mixture becomes fragrant, or until it just starts to turn a little brown. Add the turmeric, garam masala and cardamom and stir. Then add tomatoes and cook, stirring, until tomatoes break down – approximately 3 minutes.
Add soy yoghurt and stir, letting the paste cook for another 2-3 minutes. Add salt, if using.
Add cooked vegetables, tofu, raisins, and cashew paste and mix well.
When the gravy comes to a boil, turn the heat down and simmer on low heat for another 5 minutes for the flavours to incorporate.
Garnish with chopped coriander leaves, cashew nuts and raisins.