Create a marinade up to twelve hours before cooking potato milk korma by mixing together the turmeric, ground black pepper, Kashmiri spice (or chili spice), cumin, garam masala, garlic paste, ginger paste, and four tablespoons of potato milk yogurt.

If preparing chicken potato milk korma, work the marinade into the chicken raw, ensuring that it covers everywhere, and seal in an airtight container for refrigeration until it's later needed. Those cooking with tofu should brown tofu cubes in a little oil on all sides first before allowing them to cool and then soak in the marinade, just like when making chicken.

Boil the cubed potato for ten to fifteen minutes or until cooked to the point just before falling apart and then drain and set aside.

Heat two tablespoons of ghee or oil in a large saucepan over medium heat and fry the coriander seeds, cumin seeds, and cardamom until the seeds start crackling and popping.

Add the sliced shallots and fry until they begin to brown before adding the drained, soaked cashews and almonds.

Fry until a toasted aroma is emitted from the nuts.

Remove from the heat and allow to cool completely before transferring to a container for blending using a blender or food processor.

Transfer to a container for blending and add a quarter cup of potato milk yogurt. Blend until a smooth sauce-like consistency is reached and set aside.

In either the same large saucepan or a new pan, heat another two tablespoons of ghee over medium heat and fry the bay leaves, curry leaves, cinnamon stick, and cloves until the curry leaves begin to curl.

Add the chilis and saute while stirring well until the aroma of chili begins to grow pungent.

Transfer the marinated chicken to the pan and saute for five minutes or until the ginger in the marinade grows aromatic and the exterior is evenly cooked on all sides.

Stir in the onion and potato yogurt paste you made earlier, the lemon juice, and the cup of dissolved vegetable bouillon liquid.

Sprinkle in the nutmeg, garam masala, and coriander powder and simmer for fifteen minutes before mixing in the boiled cubed potatoes. Turn the heat to high, bring to a boil, cover, and turn the heat to low.

Simmer for five to ten minutes while stirring infrequently or until the protein is cooked correctly and the korma reaches the thickness desired.

Remove the cinnamon stick, solid bay leaves, and cloves. Garnish with fresh coriander, toasted slivered almonds, and serve.