Step 1

Bring water to a boil then add the chopped potatoes.

Step 2

Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes.

Step 3

Drain the veggies in a colander and set aside for now.

Step 4

Heat 2 tablespoons ghee in a medium pot (I use a Dutch Oven) over medium heat.

Step 5

Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.

Step 6

Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews.

Step 7

Stir-fry for 8-10 minutes.

Step 8

Let this cool and then pour into a blender along with 1 ½ cups of water.

Step 9

Puree until smooth.

Step 10

Pour the blended curry back into the pot over low heat, then add the cooked vegetables.

Step 11

Add coconut cream and kasoori methi to the pot and stir.

Step 12

In a small pan over medium heat, add 1 tablespoon of ghee, golden raisins, and cashews. Stir-fry for a minute, then add sprinkle this over the curry along with some chopped cilantro.