250 gms button mushrooms
2 medium size onions, diced medium
1 green capsicum, diced medium
2 bay leaves
2-3 tbsp thick tomato paste (depending on how tangy you like it)
1 tbsp garam masala powder
1.5 tbsp kashmiri red chilli powder
2 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp tumeric powder
1 tbsp ginger garlic paste
2 slit green chillies
8-10 cashew nuts
Coriander leaves for garnishing
Salt to taste
Oil and water as required
Soak the cashew nuts in warm water for about 30 minutes and grind to a fine paste. Wash and cut the mushrooms into halves or quarters, depending on size.
Mix together the chilli powder, coriander powder, cumin powder, tumeric powder and ginger garlic paste with a little water to make a thick paste.
Heat oil in a pan and stir the bay leaves.
Add the masala paste and sautee on medium flame till the oil starts bubbling through.
Add the tomato paste and sautee till the oil separates.
Add the mushrooms and sautee till the pieces are well coated with the masala.
Mix in the onions, capsicum and green chillies and cook under cover for some time.
Mix in the garam masala powder and a little water and close the lid once again.
When almost done, mix in the cashew nut paste and simmer for a while.
Garnish with chopped coriander leaves and serve hot with roti or naan.