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
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.
Add turmeric powder, garam masala powder and salt. Saute on low flame for a minute or till masalas are cooked well
Cover and simmer for 5 minutes. Further add 1 cup of water and cashew paste.
Mix well, cover and simmer for 15 minutes, or till mushrooms cook completely.
Add cream, coriander leaves and mix well. Serve with rice or roti.