Step 1

Omit this step for a nut-free version. Soak cashews in ¼ cup hot water & grind to a smooth cream/ puree. (Alternately you may blend the cashews and tomatoes together if you want.)

Step 2

Heat oil or ghee in a pan and add the whole spices, followed by onions.

Step 3

Saute until golden, for about 9 to 10 mins. Stir in the ginger and garlic. Saute for a minute and pour 2 tablespoons water to deglaze the pan.

Step 4

Stir in red chili powder, coriander powder, cumin powder, turmeric, salt and garam masala.

Step 5

Add tomato puree and cook down till it becomes thick and smells aromatic.

Step 6

Pour cashew puree and hot water (or coconut milk). Mix well and bring to a rolling boil on a high heat. Reduce heat and cook covered until the onions are soft and the gravy turns thick.

Step 7

Add ½ tablespoon ghee to another pan and add the sliced or quartered mushrooms. Stir fry until aromatic for 4 to 5 mins and transfer them to the thick curry.

Step 8

Cook covered until the mushrooms are completely tender to your liking. If the masala is too thick add a splash of water.

Step 9

Add kasuri methi and more salt or garam masala as needed. If your curry is too tart, add little sugar or maple syrup. (If you use heavy cream stir in here)

Step 10

Sprinkle lemon juice at the time of serving and garnish with coriander leaves. Serve mushroom curry over rice or with flatbreads – roti, chapati, plain paratha or naan.