1. Soak the cashew nuts and raisins together in some warm water for 15-30 minutes
2. Grind the cashew nuts and raisins together with water to a smooth paste. Set aside
3. Add the chopped vegetables to a pan with ¼ cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft
4. In a separate pan, heat the oil and add cumin seeds
5. When they sizzle and turn brown, add the chopped onions
6. Once the onions turn brown, add the ginger garlic paste and fry until fragrant (about 1 minute)
7. Then add the chilli powder, coriander powder, and turmeric powder
8. Fry for 30 seconds taking are not to burn the masala. Keep flame low to prevent this
9. Now add the tomato puree. If you are not using tomato paste, add all the tomato puree at this time. Mix well and cook for 2 mins
10. Now add the ground cashew nut and raisins paste along with tomato paste (if using)
11. Top up with 1.5 cups of water and add some salt
12. Mix well and let it simmer for 4-5 minutes
13. Finally, add the cooked vegetables and mix well
14. Top up with the cream and mix gently. Turn off heat
15. Then add kasuri methi, garam masala, and chopped coriander leaves
16. Serve hot with roti, nan, or pulao

Notes:
– If using regular chilli powder instead of Kashmiri chilli powder, add lesser amount since it will be more spicy.
– Adjust all spices to your preference. This quantity in a fairly mild side dish
– You can add more vegetables or even paneer and pineapple to this korma
– Add some whole cashew nuts to the korma along with the vegetables for added richness
– The cream is optional but recommended
– If you don’t use Kashmiri chilli powder or the tomato paste, the colour of the korma won’t be so dark