Ingredients

• 2 tsp oil
• ½ tsp cumin/jeera
• 1 medium sized onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pulped
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• ½ tsp chilli powder
• Salt to taste
• 10 mushrooms, sliced
• 1 cup water, add as required
• ¼ cup cashew paste, prepared with 5 cashews
• 2 tbsp cream
• 2 tbsp coriander leaves, finely chopped

Method

1 In a large pan, heat oil and saute cumin seeds and a cinnamon stick. Add onions, ginger garlic paste and saute till they turn slightly golden brown. Further add tomato pulp and saute till oil separates from sides.

2 Add turmeric powder, garam masala powder and salt. Saute on low flame for a minute or till masalas are cooked well

3 Cover and simmer for 5 minutes. Further add 1 cup of water and cashew paste.

4 Mix well, cover and simmer for 15 minutes, or till mushrooms cook completely.

5 Add cream, coriander leaves and mix well. Serve with rice or roti.