PREPARATION

1. Take a pan, add 1 tablespoon cumin, 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 1 inch cinnamon stick, 2 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 5 dry red chili and roast until it turns golden brown in color.

2. Transfer this into a mortar and crush it with the help of a pestle. Keep aside.

3. Take a pan, add 100 grams coconut and roast until it turns golden brown in color.

4. Transfer this into a blender and blend it into a paste.

5. In a mixing bowl, add 70 grams cashew paste, 50 grams poppy seeds paste, prepared coconut paste, prepared masala and mix it well. Keep aside.

6. Heat 50 milliliters oil in a skillet, add 250 grams onions and fry till translucent.

7. Add 2 tablespoons ginger and stir until it turns golden brown in color.

8. Then, add 180 grams tomato and saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1 1/2 teaspoons salt, 1 teaspoon red chili and mix it well.

11. Add 1 teaspoon turmeric and mix it well.

12. Now, add the prepared mixture in it and mix it well.

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

14. Add 450 grams mushrooms and mix it well.

15. Cook for 7 - 10 minutes on medium heat.

16. Garnish with coriander.

17. Serve hot.