- 1/2 cup raw cashews nuts, soaked in about 1 cup of water for about half an hour,
- 3 cups chopped mixed vegetables (for example: carrots, potatoes, cauliflower, green beans)
- 1 medium onion, chopped coarsely
- 2 garlic cloves
- 1 inch piece peeled ginger
- 1 or more green chilies, seeded (optional)
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 2 cardamom pods
- 2 medium tomatoes, chopped
- 1/2 cup plain soy yogurt
- salt, to taste (Optional)
- tofu cubes (optional)
- 1 tbsp raisins
- 3 tablespoons finely chopped fresh cilantro, to garnish
- cashews and raisins for garnish
Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water if needed to make cashews into a paste.
Steam mixed vegetables until tender.
Place onion, garlic, ginger, chilies and poppy seeds (if using) in a food processor. Process into a coarse paste or mince them. Add paste to heavy steel or cast iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit. Add the turmeric, garam masala and cardamom and stir. Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes.
Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.
Add cooked vegetables, tofu, raisins, and cashew paste, mixing well.
When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate.
Garnish with cilantro.