A luxurious Indian gravy made with blended cashews, yogurt, and aromatic garam masala.
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Par-boil the cubed potatoes and cauliflower florets in salted water for 5 minutes until slightly tender but firm, then drain and set aside.
Blend the soaked cashews with a splash of water until a completely smooth, velvety paste forms.
Heat ghee in a heavy-bottomed pan and fry the par-boiled vegetables until the edges are golden brown, then remove and set aside.
In the same pan, add cumin seeds; once they sizzle, sauté the minced onions until they reach a deep golden caramelization.
Stir in the ginger-garlic paste and tomato purée, cooking until the oil begins to separate from the masala base.
Lower the heat significantly and slowly whisk in the yogurt and cashew paste, stirring constantly to prevent curdling.
Add the turmeric, garam masala, and fried vegetables to the gravy, simmering covered for 8-10 minutes on low heat.
Finish by folding in fresh cilantro and adjusting salt to taste before serving with hot naan or basmati rice.
