PREPARATION

1. Take a pan, add 2 cinnamon sticks, 2 teaspoons cumin, 1 tablespoon black peppercorns, 3 pods green cardamom, 1 mace strand, 1 star anise, 1 tablespoon coriander seeds, 3 pods cloves,1 pod black cardamom and dry roast for 3 - 5 minutes.

2. Transfer this into a blender and blend it into a fine powder.

3. Transfer this into a bowl and add 1/4 teaspoon nutmeg powder and mix it well. Keep aside.

4. Heat 2 tablespoons butter in a pot, add 420 grams mushrooms and roast till it turns golden brown in color.

5. Remove it from heat and keep aside.

6. Heat 2 tablespoons oil in a another pot, add 1 bay leaf, 1 teaspoon cumin and stir well.

7. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

8. Add 1 teaspoon green chili and stir well.

9. Then, add 165 grams onion puree and mix it well.

10. Saute for 3 - 5 minutes or until golden brown in color.

11. Add 1 teaspoon turmeric and stir well.

12. Now, add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon salt and mix it well.

13. Add 370 grams tomato puree and mix it again.

14. Cook for 5 - 7 minutes.

15. Then, add 1/2 teaspoon sugar, 55 grams cashew paste and mix it well.

16. Add 2 tablespoons prepared masala and mix it again.

17. Add 150 milliliters water and stir well.

18. Bring it to a boil.

19. Now, add the cooked mushroom in it and mix it well.

20. Add 50 grams fresh cream and mix it well.

21. Cook for another 3 - 5 minutes.

22. Serve hot