- 3 very ripe Red Tomatoes
- 1 Ginger piece
- 1/4 cup Cashew nuts ((Soaked for 15 mins))
- 3 Green chillies
- 4 Garlic Cloves
- 2 Cardamoms
- 3 Cloves
- 2 Red Chillies
- 1/2 tsp Pepper
- 1/4 cup Curd with Cream (malai)
- Sufficient water to grind to a soft paste
- For the Curry
- 1/2 cup Oil
- 3/4 cup Cashew Nuts
- 150 gms Mushrooms
- 1 Onion Thinly Chopped
- 1 tsp Cumin seeds
- 1/2 tsp Mirchi Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Dry Coriander Powder
- 2 tsps Kashmiri Mirchi Powder
- 1.5 tsps Salt
- 350 ml Water
- 1 tbsp Ghee
- 2 tbsps Chopped Green Coriander
- 1/2 Lemon Juice
all the ingredients for the gravy to the mixer and grind to a soft paste without any fragments.
Heat oil and fry half of the Cashew Nuts.
Mushrooms and fry until the Cashew Nuts turn lightly golden brown and set aside.
Cumin seeds, chopped onion, and fry until golden brown.
Mix Red Chilli Powder, Kashmiri Mirchi Powder, Garam Masala, Coriander powder and fry thoroughly.
the ground paste and let it cook for 3-4 minutes, add 350 ml of water and let the gravy cook until the oil separates.