I found that it was very good! I did do what the 1st review said and bought my garlic and ginger paste rather than make it. I did not process my cashews. I just threw them in and added raisins. I did not crumble the bay leaves. I also substituted coconut milk for the heavy cream. My sister spent some time in Pune India last year and said that this Korma is the closest recipe she has had since returning. She said it is a very mild dish over there. I, however, do like mine with a little more flavor so I doubled the spices and added a little cayenne pepper. The dish gets better the longer it sits. I never make it unless I can let it sit at least 8 hours. I just get up in the morning, before my 1 year old wakes, make dinner and then let it sit all day.

Reviewed On: Nov. 11, 2009