Instructions: Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.

Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.

Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce.

Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes.

Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.)

Garnish with cilantro and serve.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.