Baked Navratan Korma Vegan

For the onion mixture:

• 3 teaspoons oil
• 4 whole cloves
• 2 bay leaves
• 3 green cardamom pods , partially opened
• 1 teaspoon dried fenugreek leaves
• 1 cinnamon stick optional
• 2 cups chopped white onion
• 1 inch ginger finely chopped
• 4 cloves garlic finely chopped
• 1/4 teaspoon salt

For the vegetables:

• 1 1/2 cups cauliflower Small florets
• 1 cup potatoes cubed small
• 1/2 cup chopped green beans
• 1/2 cup chopped carrots
• 1/2-1 cup vegetables such as zucchini, peas, squash etc
• 1 cup of pressed and cubed firm or extra firm tofu or use more veggies or chickpeas

For the spices:

• 1 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne or Indian red chili powder
• 1/2 teaspoon salt

For the sauce:

• 2 1/2 cups water
• 1/2 cup cashews (raw, unroasted unsalted) see notes for Nutfree
• 1 teaspoon flour or use tapioca/cornstarch for Glutenfree
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup non-dairy milk

For the garnish:

• 3 tablespoons nuts such as cashews and pistachios (I love pistachios in the Korma)
• 2 tablespoons raisins
• 1/2 teaspoon oil
• Optional: add in 3 or 4 strands of saffron
• Optional add in :3 tablespoons tomato purée