Navratan Korma (Version 2)

This version of the creamy and moderately sweet (yet spicy) Navratan Korma is taken from this online recipe.  According to Carin, this version is even better than the version that I posted back in February 2012.

NOTE:  This is a lot easier to do with a hand-blender.  Otherwise you will need to use a conventional blender to puree the korma sauce.

Ingredients

Veggies for Boiling
4 cups of vegetables (peas, green beans, green bell pepper, carrots, broccoli), chopped into 1" lengths
2 cups of potatoes, chopped into 1 inch cubes

Korma Sauce
2 tablespoons ghee
½ teaspoon cumin seeds
2 onions, roughly chopped

4 cloves garlic, roughly chopped
2 inch ginger, roughly chopped
1 red chili

2 medium tomatoes
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon paprika
½ teaspoon kashmiri chili powder (or use more paprika)
½ teaspoon turmeric powder
½ teaspoon garam masala
¼ teaspoon cardamom powder (freshly ground from the seeds of green cardamom pods)
½ cup cashew nuts
1 ½ cup water

Final Additions
1 tablespoon ghee
¼ cup raisins
¼ cup cashews
½ cup coconut cream, from the top of a can of refrigerated Coconut Milk (or whipping cream)
1 pinch of dried fenugreek leaves (kasoori methi).  You may need to pulverize the leaves into a powder first.

Directions
Prep the Veggies:
1. Bring water to a boil then add the chopped potatoes.  Cover with a lid for 5 minutes.
2. Add the rest of the vegetables. Put the lid back on and cook for 5 minutes.
3. Drain the veggies in a colander and set aside.

Make Korma Sauce:
1. Heat 2 tablespoons ghee in a medium-sized pot over medium heat.
2. Add cumin seeds and wait until they turn more brown.
3. Add the onions. Stir-fry until onions are soft.
4. Add garlic, ginger, red chili, tomato and spices. Stir-fry for a minute.
5. Add the cashew nuts. Stir-fry for 8-10 minutes.  You should begin to see the oil separate from the mixture.
6. Add 1 ½ cups of water and puree with a hand blender until smooth (or wait for mixture to cool, transfer to a conventional blender, puree, and transfer back to the pot).
7. Add the cooked vegetables and lower the heat to the "low" setting.

Some Final Additions:
1. In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the korma sauce.
2. Add coconut cream (or whipping cream) and the ried fenugreek leaves to the pot.
3. Cook for a few minutes on medium heat,  then serve.