PREPARATION

1. In a bowl, add 30 grams cashews, 100 milliliters water and soak for about 10 minutes.
2. Transfer this into a blender, add 45 milliliters water and blend it into a paste.
3. Heat 2 tablespoons butter in a pan, add 350 grams mushrooms and mix it well.
4. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. Heat 20 milliliters oil in a heavy skillet, add 4 pods cloves, 3 pods green cardamom, 1 mace, 1 bay leaf, 1 cinnamon stick, 1/2 teaspoon caraway seeds and stir for 2 - 3 minutes.
7. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 teaspoon ginger garlic paste, 1 tablespoon green chili and mix it well.
9. Now, add 250 grams tomato puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add the blended cashew paste and mix it well.
12. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Then, add 250 grams boiled baby potatoes and mix it well.
15. Now, add the cooked mushrooms and mix it well.
16. Add 200 milliliters water and mix it again.
17. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.