Step 1: prepare the cashew, and paste

Heat the water and add the cashew nuts; leave covered to soak for 15 minutes then remove the cashew nuts from the water, and discard the water. Separately from this. grind the poppy seeds, coriander seeds and ginger. 

Step 2:  fry the onions paste, and add the tomatoes

Heat the ghee, and fry the onions for 2 minutes and then add the garlic until golden brown in colour. Add the paste that you made with the poppy seeds, coriander seeds and ginger. Continue frying for a few minutes, adding a tablespoon of hot water 2 or 3 times. Then add the salt, red chilli powder, turmeric and yoghurt. Fry until the liquid is absorbed and the ghee separates from the mixture. Add the chopped tomatoes and fry for another few minutes.

Step 3: add the cashews & vegetables

Then add the cashew nuts and khoa or whole milk powder, the vegetables and the 300ml (1/2 pt) of hot water; cover and simmer for 15-20 minutes or until the ghee separates from the masala mixture. Add the garam masala and cook for two minutes until mixed in.

PLEASE NOTE: if you are using fresh double cream instead of the khoa or milk powder, wait to add this until 5-6 minutes before the end of the cooking process.