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1
Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
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2
Seperately, soak the pounded saffron in the hot milk.
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3
Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
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4
Using a heavy based saucepan- heat the oil over a medium heat.
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5
Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
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6
Add the coriander and turmeric and cook for one minute.
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7
Add 3 tablespoons warm water and cook for another 2-3 minutes.
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8
Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
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9
Add the stock, saffron and milk mixture and salt. Bring to the boil.
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10
Drain the vegetables .
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11
Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
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12
Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
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13
Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
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14
Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
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15
Fold the spiced ghee or butter into the korma mixture.
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16
Remove from heat and serve.
