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.