Mixed Vegetable Korma

for the gravy

• 1 medium yellow onion, peeled and halved
• 3 cloves garlic, peeled
• 1 (1-inch) piece ginger root, roughly chopped
• 1 jalapeno pepper, stemmed and seeded
• 1/4 cup raw cashews

for the korma:

• 1 tablespoon vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 2 tbsp sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground cardamom
• 2 small tomatoes, diced
• 1/2 cup canned, unsweetened full-fat coconut milk
• 3/4 cup plain yogurt
• 1 medium waxy potato, peeled and diced
• 1 cup frozen peas and carrot mix
• 1 cup chopped fresh green beans
• 1/2 cup cubed paneer

1. Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the cumin powder through cardamom) and place in a small bowl.
3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
4. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes. Now add the paneer.
5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.