Ingredients
- Cashew nuts- 8 to 10 nos
- Cumin seeds- 1/8 tsp
- Onion-sliced- 1.5 cup
- Ginger-finely chopped- 1 tsp
- Garlic-finely chopped- 1 tsp
- Kashmiri chili powder- 1 to 1.5 tsp
- Turmeric powder- 1/2 tsp
- Coriander powder- 1 tsp
- Garam masala- 3/4 tsp
- Tomato-chopped- 1/2 cup
- Kasuri methi / dry fenugreek leaves- 2 generous pinch
- Water- as required
- Butter- as required(vegan option -use vegan butter)
- Oil- as required
- Salt- to taste
- Soak cashew nuts in water for about 20 minutes.Keep aside.
- Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
- Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
- Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts and grind the masala to form a smooth paste.Keep aside.
- In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown.
- Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
- Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
- Add kasuri methi and mix well.Cook for a minute or two.
- Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.
- Add a tsp of butter ,just before serving ,if desired.
- For a better flavor.you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.