• 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


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.