PREPARATION

1. In a bowl, add 70 grams cashews, 100 milliliters water and soak for 2 hours.

2. Heat 2 tablespoons oil in a pan, add 100 grams onions and fry till translucent.

3. Then, add the soaked cashews in it and mix it well.

4. Cook until it turns golden brown in color.

5. Remove it from heat and transfer this into a blender, add 160 grams curd and blend it into a smooth paste.

6. In a mixing bowl, add 450 grams mushrooms, 1 tablespoon garlic, 1 1/2 tablespoons ginger, 30 grams poppy seeds, blended paste, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon curry powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala and mix all the ingredients well.

7. Marinate for 30 minutes.

8. Heat 35 milliliters oil in a skillet, add 1 tablespoon garlic and stir for 1 - 2 minutes.

9. Then, add 130 grams onions and fry till translucent.

10. Now, add 200 grams tomato, 2 teaspoons green chili paste and mix it well.

11. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.

12. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon garam masala and mix it well.

13. Cook for another 3 - 5 minutes on medium heat.

14. Remove it from heat and transfer this into a blender.

15. Blend it into a smooth puree.

16. Transfer this puree into a skillet and stir well.

17. Then, add the marinated mushrooms and mix it well.

18. Add 500 milliliters water and mix it again.

19. Cover it with lid and cook for about 20 minutes on medium heat.

20. Open the lid and give it a nice stir.

21. Now, add 160 grams fresh cream and mix it well.

22. Cook for another 5 - 7 minutes on medium heat.

23. Garnish with coriander.

24. Serve hot.