Ingredients
Cashew
1 handful
Bay leaf
1 no
Cinnamon stick
1 no
Cardamom
2 no
Cloves
5 no
Peppercorn
1 tsp
Cumin seeds
1 tsp
Star Anise
1 no
Kashmiri red chilli
1 no
Onion
1 no
Ginger
1 inch
Garlic
2 pods
Tomato
1 no
Mushroom
2 cups
Turmeric
1/2 tsp
Instructions
1
Soak a handful of cashew nuts in hot water for 15 mins and blend them.
2
Sauté spices in ghee/oil - Bay leaf (1), cinnamon, cardamom, cloves, peppercorn, cumin, star anise, dried red chili or fresh chili.
3
Once spices turn aromatic, sauté onions, ginger, and garlic.
4
Add salt to taste and turmeric.
5
Add tomatoes and cook for 3 mins and mash it all up.
6
In goes the blended cashew paste and mushrooms, close and cook for 6 mins.
7
Add coriander and it's ready to serve! :)
Tips
You can also top it with some mango jam for a sweet twist! In that case, skip the jaggery in the filling, just add coconut.
Equipment
