Step away from the takeaway menu and head to the kitchen with this mouth-watering recipe!
Place the vegetables into a food processor and pulse until coarse and scoop into a mixing bowl. Add the chilli powder, coriander, garam masala, pepper and salt and mix. Form small to medium sized balls from the veggie mixture and fry in a pan with oil until golden brown all over. Place on kitchen towel to drain the oil.
In a food processor, pulse the cashews with the water until a paste forms. Keep aside.
In the same processor, take the onions, green chilli, garlic and ginger and blend to form a smooth paste. Keep aside.
In the same processor, add the tomatoes until a smooth puree forms and keep aside.
Heat the oil in a pan, add the bay leaf, cinnamon, cardamom and mace. Sauté until the spices splutter. Add the onion paste, mix, add a pinch of salt and sauté until golden.
Tip in the tomato puree and cashew paste, mix and sauté for 2 to 3 minutes over a low to medium flame. Add the turmeric, chilli powder and yoghurt, stir then add some water if too thick. Season with salt and bring to a simmer for 6 to 7 minutes.
Add the garam masala and fenugreek and mix thoroughly. Turn the flame off and add one tablespoon of chopped coriander leaves and mix.
Serve the curry with rice, veggie koftas and garnish with coriander and slices of cucumber.