Ingredients: 

• 15 - 20 roasted cashews  

• 2 tbsp roasted poppy seeds 

• 1/2 tsp fennel seeds  

• 1 tsp oil 1 medium onion, finely chopped 

• 1 tsp ginger-garlic paste 

• 1/3 cup tomato puree 

• 2 tbsp coriander powder 

• 1/2 tbsp chilli powder 

• 1/4 turmeric powder 

• 1 tsp garam masala 

• 200 g mushroom, sliced 

• Salt to taste  

• 1 tsp kasuri methi | dry fenugreek leaves, crushed 

• 1 tbsp cashew paste + 1 tbsp water (Mixed together) 

Method: 

1. In a bowl, add cashews, poppy seeds, fennel seeds & little water.  

2. Blend into a smooth and creamy paste.

3. In the pan, heat oil and cook the onion until translucent, then add ginger-garlic paste and saute.

4. Add in the tomato puree, coriander powder, chilli powder, turmeric powder, garam masala.  

5. Mix well and cook on medium heat for 2 - 3 minutes or until the paste thickens and releases oil.

6. Now add salt, cashew paste and 1/4 cup of water, mix & cook for a minute on low heat.  

7. Add mushroom mix well, cover and cook for 3 - 4 minutes or until mushrooms gets tender.

8. Finally, add kasuri methi and mix well. Drizzle some cashew paste and serve immediately.