Mushroom Masala Curry

Drain the soaked cashews and blend them with a little fresh water until you get a smooth, creamy paste. Set aside.

In a blender, combine the chopped onions, ginger, and garlic. Grind to a smooth paste without adding water, if possible. If needed, add a tiny bit of water. Set aside.

In the same blender, add the chopped tomatoes and make a smooth puree. Set aside.

Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.

Add the whole spices and let them splutter for a few seconds until fragrant.

Add the onion-ginger-garlic paste. Sauté on medium-low heat, stirring frequently, until the paste turns golden brown and the raw smell disappears.

Lower the heat and add the ground spices. Stir well and cook for 1-2 minutes until the spices are aromatic. Add a splash of water if the mixture seems too dry.

Add the tomato puree and salt to taste. Mix well and cook, stirring occasionally, until the tomatoes are soft, mushy, and the oil starts to separate from the masala.

If using yogurt, whisk it well in a separate bowl to avoid curdling. Lower the flame to very low, then gradually add the whisked yogurt to the masala, stirring continuously to combine.

Add the sliced or quartered mushrooms to the pan. Mix gently to coat them with the masala. Cover the pan and cook on low to medium heat for 8-10 minutes, or until the mushrooms are cooked through and tender.

Stir in the cashew paste. Mix well and cook for 2-3 minutes, stirring continuously to prevent sticking.

Add water depending on your desired gravy consistency. Bring the curry to a gentle simmer.

Add the garam masala and crushed kasuri methi. Stir well.

Cover and simmer on low heat for another 5 minutes to allow the flavors to meld. Taste and adjust salt if needed.

Garnish with fresh chopped coriander leaves.

Serve hot with jeera rice, naan, roti, paratha, or your favorite Indian bread.