Musroom- 250gm (cut into pieces)
potatoes 2 nos- peeled, boiled & cut in cubes
Ginger garlic paste- 2tblsp
Cashew nuts paste- 2tblsp
Tomato puree- 2 tblsp
1 large tomato chopped
Haldi- ½ tsp
Cumin seeds- 1tsp
Dalchini stick- 2” long
Illaichi- 2-3 crushed
2 green chilli chopped
3 large onion chopped
Green onion chopped- ½ cup
Coriander- cumin powder- 1tsp each
Red chilly powder- 1tsp (as per your taste)
Dried kasturi methi powder- 1tsp
Garam masala powder- 1tsp
Oil- 3 tblsp
Coriander leaves chopped a handful
Heat 1-2 tblsp oil in a wok. Add the mushroom pieces & fry for 3-5 min till light brown. keep the mushrooms aside. Again add 1tblsp oil in the same wok & add the boiled potato cubes. stir fry for some time till light brown. Keep them aside.
Heat oil in a wok again. Add dalchini stick, whole iilaichi to it. Add cumin seeds. Let it splutter.
Add Chopped onions, green onion, chopped green chilly & sauté till they turns to golden brown colour.
Then add ginger garlic paste, haldi, cumin- coriander powder, red chilly powder & mix well. Sauté till oil appears in masala.
Then add the musrooms & boiled potatoes. Adjust salt & mix well.
Add cashew nuts paste & mix well. stir for 1-2 min. Then add ½ cup of water. Let the curry boils for 5 mins till the mushroom becomes soft.
When then gravy becomes thick add crushed dried kasturi methi powder, garam masala powder. Remove from the flame. Garnish with chopped coriander leaves & serve hot with rice/ pullav/ puri/roti.