Soak around half quantity of the cashew nuts in water. Sauté the sliced onion and when it cools down, add the soaked cashews and grind to a smooth paste.
Add turmeric powder, salt and sliced green chilly to the fruit pieces and cook with little water.
In a pan, make oil hot and add the cinnamon and bay leaf. Now add the rest of the cashew nuts followed by the raisins. When sautéed, add the ground paste of onion & cashews. To this add the curry leaves, cumin and pepper powders. Mix well and leave it to simmer for sometime. When the gravy thickens, add the cooked fruit pieces. Add salt if required.
Now slowly add the cream, stir and switch off the flame when about to boil. Add pomegranate & cover the pan.
After sometime, garnish with nuts, raisins and pomegranate seeds and serve. Yummy Korma is ready.
