Cauliflower korma

Soak two heaped tablespoons of cashews in a third of a cup of hot water about an hour; blend with the water and the yogurt to a smooth puree.

Heat 4 tablespoons of oil over medium heat until shimmering, not smoking; add half the onion, sliced, with a tiny pinch of salt and brown on medium, stirring frequently, until golden; take out before too brown since residual heat keeps browning them.

Add an eighth teaspoon of salt and the cauliflower florets and fry on medium until lightly browned around the edges; take out into a bowl.

Add 3 to 4 tablespoons of oil over medium heat with the cinnamon stick, 4 green cardamoms and 4 cloves to make the oil fragrant.

Add the other half of the onion, pureed, and fry on medium until dry-looking and the oil leaves the sides; rushing leaves a raw onion smell.

Add a tablespoon each of grated ginger and garlic and fry on low about a minute.

Add a splash of water, then the Kashmiri red chili powder, ground coriander and ground cumin; stir on low a few seconds.

Add the sugar and the cashew-yogurt puree; stir continuously on low in a heavy bottomed pan so it does not stick and burn.

When the oil leaves the sides, add the fried cauliflower and salt and stir on medium-low 4 to 5 minutes.

Add the black pepper, coconut milk and sweet paprika for colour; cover on low 8 to 10 minutes, stirring in between.

Add garam masala, ghee and frozen green peas; cover on low 2 minutes until the cauliflower is soft but not falling apart.

Add the browned onions at the end. Serve with pulao, biryani, rice, roti, naan or paratha.