Spicy Masala Mushroom Curry

PREPARATION

1. In a bowl, add 30 grams cashews, 50 milliliters water and soak for 30 minutes.
2. Transfer this into a blender and blend it into a paste. Keep aside.
3. Heat 1 tablespoon oil in a pan, add 310 grams mushrooms and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Cook until it turns golden brown in color.
7. Heat 1 tablespoon oil in a skillet, add 1 teaspoon cumin and stir well.
8. Then, add 2 teaspoons green chili, 310 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 270 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 120 milliliters water and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Remove it from heat and allow it to cool.
15. Transfer this into a blender and blend it into a smooth puree.
16. Heat 1 tablespoon oil in a another skillet, add 1 bay leaf, 4 pods cloves, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 teaspoons red chili paste and mix it well.
17. Then, add the blended puree and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 teaspoons alt, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
20. Add 100 milliliters water and mix it again.
21. Bring it to a boil.
22. Now, add the cooked mushrooms in it and mix it well.
23. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Add the blended cashew paste and mix it well.
26. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
27. Cook or 3 - 5 minutes on medium heat.
28. Add 1 tablespoon coriander and mix it well.
29. Remove it from heat.
30. Garnish with coriander.
31. Serve hot.